It is certainly possible to patent new ingredients. To be patentable regardless of the product, an invention must also be “novel” and “non-obvious.” That means a patentable invention can neither have existed before, nor an obvious improvement or alteration of a previously-known invention that could be determined by someone with reasonable skill in the art encompassed by the invention. Innovation in food technology often results in new ingredients and products, which may be patented. Currently, patents are becoming more and more common to protect biotechnology innovation, especially in the field of agricultural biotechnology research and development.
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