Company patents
Novozymes A/S
Novozymes A/S, despite its strong foundation in Fermentation & Biosynthesis (26.3% of its portfolio), shows a surprising shift away from this core area, with patenting activity declining by 66.7% so far in 2026. While Pharmaceutical Preparations saw a significant 45.5% YoY growth in 2024, the company's patenting in this area also appears to be slowing, with a 66.7% decline so far in 2026, suggesting a broader re-evaluation of its pharma-biotech focus.
Patent Trend by Technology Area
Yearly patent publications since 2023
Product themes
Product-level themes inferred from filings since 2023, with category chips showing where each theme appears. Select a theme to filter the patents below.
475 US filings (since 2023) · 5 categories · 11 themes
Methods and compositions for developing new protein sources (e.g., microbial, plant-based blends) or utilizing controlled fermentation processes to create novel food products, improve nutritional profiles, or enhance specific characteristics like texture or flavor.
Methods and systems for the efficient and scalable production, purification, and formulation of proteins and peptides, including fermentation, chromatography, and cell-based expression systems.
Modification of protein or peptide sequences, structures, or post-translational modifications (e.g., glycosylation, lipidation) to enhance their stability, solubility, delivery, or therapeutic efficacy.
Identifying novel enzymes or modifying existing enzymes through mutagenesis and directed evolution to improve catalytic activity, substrate specificity, or stability for industrial biotransformations.
Modifying microorganisms, plant cells, or animal cells through genetic engineering to enhance or enable the biosynthesis of target compounds, often involving metabolic pathway engineering.
Developing advanced bioreactor designs, fermentation strategies, and downstream processing techniques to optimize yield, purity, and efficiency of biotechnological production.
Techniques and equipment for transforming raw food materials into finished products, focusing on efficiency, quality, texture modification, or specific physical alterations like extrusion, drying, or selective material removal.
Development of food compositions, beverages, or powders designed to provide specific health benefits beyond basic nutrition, such as weight management, anti-aging, exercise support, or targeted disease prevention/treatment, often incorporating bioactive compounds or probiotics.
Innovations in creating food products from plant proteins and other ingredients that closely mimic the texture, appearance, and taste of traditional animal-based meat or fish, often involving specific protein structuring or layering techniques.
Development of therapeutic approaches involving the genetic modification of cells (e.g., T cells, stem cells, macrophages) or the use of viral/non-viral vectors to deliver genetic material for disease treatment.
Innovations in formulating food products by manipulating specific ingredients, emulsifiers, flavor compounds, or processing aids to achieve desired sensory properties (taste, aroma, texture) or enhance shelf stability.
Patents
Showing 1-10 of 887