Impossible Foods wins EU patent reinstatement for cultivated heme protein ingredients
EUROPE – Impossible Foods has successfully regained its EU patent for a heme protein used in plant-based products after a lengthy legal battle.
The European Patent Office (EPO) Board of Appeals reversed a previous 2022 ruling, affirming that the company’s 2017 patent, initially filed in 2014, is valid.
The patent pertains to a process of using heme proteins, created through precision fermentation, to replicate the taste, appearance, and smell of traditional meat in plant-based foods.
At the core of the patent is soy leghemoglobin, a protein derived from genetically modified yeast engineered to produce a molecule similar to animal hemoglobin.
The yeast is modified to replicate the properties of leghemoglobin, a protein found in soy roots, allowing it to mimic the sensory features of animal blood.
During cooking, the heme protein interacts with certain molecules, contributing to the aroma and taste typically associated with meat products.
This technology also enables Impossible Foods’ burgers to “bleed,” adding an element of realism that appeals to those looking for authentic plant-based alternatives.
The patent dispute originated in 2018 when the initial patent was challenged on grounds of novelty and adequate disclosure.
While the EPO had found the patent novel in 2022, it revoked it, citing insufficient details to support the claims.
The recent ruling in December 2024 determined that the patent sufficiently outlined the process and combinations for producing the desired sensory effects.
This decision ensures that Impossible Foods retains exclusive rights to its heme-based technology in Europe.
The company is also navigating regulatory hurdles to bring its products to the European market, with recent positive assessments from the European Food Safety Authority (EFSA) moving it closer to approval.
The reinstatement of this patent is a significant step for Impossible Foods as it works to introduce its flagship burgers to EU consumers.
This legal victory could have broader implications for the growing alternative protein industry, with other companies also pursuing heme-based solutions.
In 2021, a US startup introduced a heme protein derived from spirulina, and researchers continue to explore alternative heme sources, such as microalgae, for addressing iron deficiencies.
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