Kemin Industries secures patent for innovative salt & phosphate-free protein brine

USA – Kemin Industries, a global ingredient manufacturer, has announced the issuance of a new patent granted by the United States Patent and Trademark Office (USPTO) for a brine containing proteins that is free of salt and phosphates.

According to the company, the USPTO issued U.S Patent No. 12,245,618 B2, entitled “Brine without Phosphates and Either No Salt or Low Salt on March 11, 2025. It is marketed under Kemin’s Proteus line of products.

Bill Fielding, Business Director, Kemin Food Technologies, North America. “We are thrilled that Kemin’s proprietary yield technology, incorporated into its Proteus product offerings, has been recognised by the USPTO.”

He emphasised Kemin’s dedication to addressing critical food industry challenges by leveraging curiosity and innovation, highlighting its focus on helping manufacturers provide clean-label ingredient solutions that meet consumer demands without compromising on yield or functionality.

He noted that Proteus products exemplify its scientific expertise and deep understanding of market needs, offering comprehensive solutions with tangible benefits.

Brines and marinades are commonly injected or otherwise introduced into food products, including beef, pork, poultry, fish, and plant-based protein products, to retain the moisture level and enhance the flavor of the food product after completion of cooking or other food preparation.

Such brines and marinades often require salt and phosphates in order for the brine to be retained within the food product.

Proteus clean label functional proteins expand the protein structure of muscle meat to expose natural water or protein binding sights previously inaccessible.

This allows meat and poultry products to retain more moisture without using salt and chemical additives, such as phosphates, which consumers avoid in their food purchases.

Proteus products help boost manufacturers’ bottom line with increased yields and extended hold times while delivering a product with improved bite, natural texture, and desirable label claims to attract consumers.

Fielding stated, “The patent recognizes the truly impressive results Proteus products can deliver with this unique technology. Testing shows nearly 25% improved yield to green, 5% or greater increase in throughput, and reduced raw material costs by $0.05 – $0.10 per pound.

“Combine this with superior taste and texture with an appealing label, and it’s a great option for manufacturers looking for a competitive edge in an economically challenging market.”

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