Federal court upholds Kerry plant-based curing agent patent
Plant-based curing agent is designed to deliver natural color, flavor and texture in meat products while supporting freshness and shelf life.
Taste and nutrition company Kerry recently achieved a legal milestone regarding its patented Accel natural cure technology. The company successfully appealed a decision of the United States Patent and Trademark Office to the US Federal Court. The inter partes review of Kerry's patent has now been terminated, and Kerry's US Patent No. 11,071,304, originally granted on July 27, 2021, remains wholly valid and enforceable.
The patent covers both the product and process behind Accel, a plant-based curing agent that delivers natural color, flavor and texture in meat products while supporting freshness and shelf life. This legal affirmation ensures continued protection of Kerry's innovation under US law.
"This decision underscores our unwavering dedication to the science of food safety and innovation," said Bert De Vegt, Kerry VP of food protection and preservation. "We are proud to offer our customers a patented, science-backed solution that supports clean label claims and meets evolving consumer expectations."
Source: Kerry
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