Company patents
THE COCA-COLA COMPANY
THE COCA-COLA COMPANY's patent strategy reveals a surprising diversification beyond its core "Foods & Beverages" (28.8% of portfolio) and "Containers & Packaging" (8.5%) into areas like "Business Methods & Fintech" (8.5%), which saw a significant 75.0% YoY growth in 2024, indicating an emerging focus on digital and financial aspects of its operations. However, the overall patenting activity across most categories, including the core "Foods & Beverages" (down 61.5% so far in 2026), shows a notable decline in recent years, suggesting a potential shift in R&D priorities or a more selective approach to patenting.
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.
177 US filings (since 2023) · 9 categories · 16 themes
Integrated systems for automatically dispensing, mixing, and often packaging multiple components to create a final product, frequently incorporating sensors and control for quality, customization, and unattended operation.
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.
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.
Containers or packaging components featuring active mechanisms for controlled release, preparation, or delivery of their contents, such as liquids, bulk materials, volatile compounds, or single-serve portions.
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.
Methods and compositions for introducing, modifying, or expressing foreign genetic material within plant cells to confer new traits, produce novel compounds, or enhance existing characteristics.
Systems designed to streamline and automate various commercial transactions, including mobile-enhanced processes, secure online checkouts, customer service interactions, and privilege issuance, often leveraging digital authentication.
Multi-layer polymer films engineered to provide superior barrier properties against gases (e.g., oxygen), moisture, or aromas, often incorporating heat-sealing or resealing mechanisms for food and product preservation.
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.
Integrated systems within refrigerators for dispensing chilled water, ice, or preparing beverages, often including filtration, storage components, and user interface controls.
Development and characterization of novel plant varieties or cultivars, including field crops, vegetables, fruits, and ornamental plants, focusing on improved agronomic performance, aesthetic qualities, or specific product characteristics.
Utilization of specific DNA sequences (markers) to identify, select, or characterize plant varieties or traits, enabling more efficient breeding, quality control, and intellectual property protection.
Developing advanced bioreactor designs, fermentation strategies, and downstream processing techniques to optimize yield, purity, and efficiency of biotechnological production.
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.
Self-contained or portable units designed for maintaining specific temperatures for food, beverages, or sensitive items during transport, often incorporating active cooling or smart monitoring features.
Use of specialized materials and structures, such as vacuum insulation panels or phase change materials, to improve thermal efficiency and maintain stable temperatures within refrigeration appliances.
Patents
Showing 1-10 of 28
Novel Protein & Fermentation Technologies