- Health Functional Foods Rank First in Both Application Share, at 17.5%, and Growth, with an Average Annual Increase of 14.27%

- Bakery Products and “K-Sauces” Show Notable Growth in Applications, with Average Annual Increases of 5.99% and 4.82%

- Unlike Overall Patent Applications, Individuals and SMEs Account for the Majority of Food-Sector Applications, at 72.4%

The Ministry of Intellectual Property (MOIP), led by Minister KIM Yong Sun, announced that a total of 46,436  patents applications in the food sector have been filed over the past decade (2016–2025). The particular sector has been gaining significant momentum, with more than 5,000 applications filed annually over the last three years, which appears to be a reflection of the growing global popularity of K-foods. Notably, the category “Health Functional Foods” ranked first in both the share of applications at 17.5% and growth with the average annual growth rate of 14.27%, demonstrating the public’s high level of  interest in health.

< Health Functional Foods Rank 1st in Both Application Share and Growth Rate>

A total of 8,126 patent applications for health functional foods were filed over the past 10 years, accounting for 17.5% in the food-related sector and representing largest share. In terms of growth, the number of applications increased 3.3 times from 2016 (351 applications) to 2025 (1,166 applications), recording the highest average annual growth rate of 14.27%.

Recently, amid growing interest in health, patent applications for health functional foods have expanded beyond nutrient supplementation, such as protein and vitamins, to include a wide range of functions, including antioxidant effects, improved blood circulation, and blood sugar control. Technologies related to “antioxidant effects and immune enhancement” accounted for the largest number of applications, with 2,113 cases, followed by “digestive health” with 729 cases and “cognitive function and sleep improvement” with 467 cases. 

By key ingredient type, plant-based ingredients accounted for the largest share, with 3,634 applications, followed by probiotics with 642 applications. Among plant-based ingredients, ginseng and red ginseng recorded the highest number of applications, with 426 cases. This appears to align with market trends, as red ginseng holds a significant position in the health functional food market: in 2024, it ranked first in both sales and exports by health functional food item, with KRW 4.0131 trillion in sales and KRW 82.1 billion in exports, according to the Functional Agricultural and Food Resources Information Service and the Food Safety Information Institute.

< Baking Products and K-Sauce Rank 2nd and 3rd in Average Annual Growth >

Growth was also notable in the bakery sector and the seasoning food sector (represented by “K-sauces”). Patent applications for bakery products increased from 237 in 2016 to 400 in 2025, recording an average annual growth rate of 5.99%. This reflects the popularity of baked goods from a technological perspective, such as technologies designed to deliver both taste and health, such as sugar-free bread with reduced calories and gluten-free bread. 

Additionally, applications related to sauces used in Korean cuisine, such as tteokbokki sauce, increased from 311 in 2016 to 475 in 2025, recording an average annual growth rate of 4.82% and supporting the distinctive taste of K-food. In particular, applications appear to involve customized sauce and seasoning technologies based on traditional Korean pastes, such as red pepper paste and soybean paste, tailored to global market preferences. These technological efforts are considered to have contributed to tangible outcomes, including record-high exports of sauces. These technological efforts are considered to have contributed to tangible outcomes, with sauce exports reaching a record high of USD 411.9 million in 2025, up 4.6%, according to the Ministry of Agriculture, Food and Rural Affairs.

< Individuals and SMEs Account for 72.4% of Applications >

By applicant type, individuals filed 18,032 applications, or 38.8%, while SMEs filed 15,606 applications, or 33.6%. Together, they accounted for 72.4% of all food-sector patent applications. They were followed by universities and research institutes with 5,448 applications, or 11.7%; foreign applicants with 2,913 applications, or 6.3%; and large companies with 1,411 applications, or 3.0%. Compared to general patent filings, which are typically led by companies,* the food sector shows a particularly high share of individual applicants. This appears to be because the food sector is relatively accessible and allows for active patent filings based on everyday ideas, including recipes.

* Overall patent applications by applicant type (2025): SMEs (25.4%) > Large Corporations (22.9%) > Foreigners (19.7%) > Individuals (13.8%) > Universities (8.4%) > Public Institutions (4.8%)

Meanwhile, among the top applicants, the Rural Development Administration, a public institution, ranked first with 569 applications, followed by the Korea Food Research Institute with 503 applications. CJ CheilJedang, a large company, ranked third with 397 applications. Although individuals and SMEs account for a large share of applications by applicant type, large-scale technology acquisition based on systematic research and development appears to be led by public institutions and large companies.

Director General Yang Jae-Seok of the Patent Examination Policy Bureau at MOIP, stated, “As K-food continues to evolve in line with global tastes and changing market trends, patent applications are also increasing. MOIP will actively support the ‘tasty ideas’ of our people and businesses so that they can be securely protected as intellectual property rights not only in Korea but also overseas.”