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Cheese Analogs
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Cheese Analogs
Key players, innovators and industry analysis
- Product Code:DOL00002
- Publication Date:January 2012
- Publisher:Dolcera
- Product Type: Report
- Pages:38
Cheese Analogs Key players, innovators and industry analysis
Cheese is a highly versatile dairy ingredient, which is used directly or indirectly in the form of cheese ingredients, by the industrial sector for the commercial manufacture of a vast array of assembled foods (e.g., pizza pie, sandwiches) or formulated foods (e.g., gratins, prepared meals, processed cheese products (PCPs), co-extruded products, cheese cake, dairy desserts). Moreover, cheese is also used by the industrial sector for the production cheese ingredients, including ready-to-use grated cheeses, shredded cheeses, cheese blends, dried grated cheeses, freeze-dried cheese pieces, cheese powders (CPs) and enzyme-modified cheeses (EMCs). The rheological, flavor and cooking properties are functional attributes, which have a major impact on the preparation and quality of these products.When cheese is used as an ingredient in other foods or in the preparation of cheese ingredients, cheese is subjected to an array of treatments such as comminution (e.g., portioning, shredding, grating, grinding), cooling, freezing, thawing, heating and/or re-heating. In the home and the food service sector, the cheese-containing dish, once prepared, is generally cooked and consumed immediately. Size reduction (comminution) and heating are the most common processes to which cheese is exposed when used as an ingredient. Hence, the behavior of the cheese during these processes is a major determinant of its functionality and its suitability as an ingredient.
However, high costs associated with natural cheese production and storage has prompted industry to search for alternatives. Attempts to reduce cheese cost have led to the development of cheese substitute called cheese analogues [Mounsey & Oriordan, 2001]. Cheese analogues are usually defined as products made by blending individual constituents, to produce a cheese-like product to meet specific requirements. In cheese analogues, milk protein and milk fats are partially or wholly replaced with vegetable proteins and vegetable fats and oils.
Cheese analogue are formulated and produced with desired nutritional, functional and storage properties as per the market and consumer needs. Cheese substitutes offer diverse functionality range (e.g. flowability, melt resistance, shredability, etc), which is made possible by tailor-made formulations and they exhibit high functional stability during storage.
Sales of cheese analogues are closely linked to developments in the convenience food sector [H.P. Bachmann, 2001]. Cheese analogs are being used increasingly due to:
- Cost effectiveness (due to low cost of vegetable oils compared with butter fat)
- Simplicity of their manufacture (no maturation)
- Can be tailor made
- Offer diverse functionality range (e.g. flowability, melt resistance, shredability, etc)
- Improved shelf life and exhibits high functional stability during storage
- Consistent in quality without seasonal variations
1. Executive summary
2. Introduction to cheese analogs
2.1. Classification of cheese analogs
3. Patent search strategy
4. Sample patent analysis of cheese analogs
5. Taxonomy of cheese analogs
6. Top patent citations
6.1. Patent ranking
6.2. Top cited patents
6.3. Key patents
7. Patent to product mapping for cheese analogs
8. Key findings
8.1. Major players
8.2. IP activity
8.2.1. IP activity based on publication year
8.2.2. IP activity based on priority year
8.3. Geographical activity
8.3.1. Based on basic patents
8.3.2. Based on basic patents and family members
8.3.3. Based on assignees
9. Conclusion
9.1. Scientific information
10. References
11. Appendix A: Control patents
12. Appendix B: Relevant class code definitions
13. Appendix C: Concept table
14. Appendix D: Search strategy
List of Tables
Table 1: Sample patent analysis
Table 2: Patent ranking for cheese analogs
Table 3: Top cited patents for cheese analog
Table 4: Patent to product mapping of cheese analogs
Table 5: Control patents
Table 6: IPC/ECLA and US class codes and definitions
Table 7: Concept table for cheese analog
Table 8: Search strategy for cheese analogs
List of Figures
Figure 1: Cheese analog
Figure 2: Taxonomy of cheese analogs
Figure 3: Top cited patents for cheese analog
Figure 4: Top assignees for cheese analog
Figure 5: Top assignees in food industry
Figure 6: Top assignees in dairy industry
Figure 7: Top assignees in food ingredient suppliers
Figure 8: IP activity based on publication year
Figure 9: IP activity based on priority year
Figure 10: Geographical distribution of patents (one member family)
Figure 11: Geographical distribution of patent family members
Figure 12: Geographical distribution of assignees
2. Introduction to cheese analogs
2.1. Classification of cheese analogs
3. Patent search strategy
4. Sample patent analysis of cheese analogs
5. Taxonomy of cheese analogs
6. Top patent citations
6.1. Patent ranking
6.2. Top cited patents
6.3. Key patents
7. Patent to product mapping for cheese analogs
8. Key findings
8.1. Major players
8.2. IP activity
8.2.1. IP activity based on publication year
8.2.2. IP activity based on priority year
8.3. Geographical activity
8.3.1. Based on basic patents
8.3.2. Based on basic patents and family members
8.3.3. Based on assignees
9. Conclusion
9.1. Scientific information
10. References
11. Appendix A: Control patents
12. Appendix B: Relevant class code definitions
13. Appendix C: Concept table
14. Appendix D: Search strategy
List of Tables
Table 1: Sample patent analysis
Table 2: Patent ranking for cheese analogs
Table 3: Top cited patents for cheese analog
Table 4: Patent to product mapping of cheese analogs
Table 5: Control patents
Table 6: IPC/ECLA and US class codes and definitions
Table 7: Concept table for cheese analog
Table 8: Search strategy for cheese analogs
List of Figures
Figure 1: Cheese analog
Figure 2: Taxonomy of cheese analogs
Figure 3: Top cited patents for cheese analog
Figure 4: Top assignees for cheese analog
Figure 5: Top assignees in food industry
Figure 6: Top assignees in dairy industry
Figure 7: Top assignees in food ingredient suppliers
Figure 8: IP activity based on publication year
Figure 9: IP activity based on priority year
Figure 10: Geographical distribution of patents (one member family)
Figure 11: Geographical distribution of patent family members
Figure 12: Geographical distribution of assignees
