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September 30, 2025Journal of Bioengineering, Technologies and HealthOpen Access

Technological Mapping of Fermented Cocoa Honey Beverages Using Kefir Grains with Functional Effect

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Authors

IGIsildo GomesCRCarolina de Araújo RoloDNDanielle Devequi Gomes Nunes

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Overview

Patent analysis identifies a gap in functional beverages combining cocoa, honey, and kefir, suggesting new research opportunities.

Key Points

  • Results reveal a technological gap in patenting fermented beverages, indicating potential for innovation.
  • Mapping efforts center on functional beverages that combine cocoa, honey, and kefir grains for health benefits.
  • Utilizing the Derwent Innovation Index, the study highlights limited patents connecting these ingredients.
  • The findings align with the trend of sustainable reuse of chocolate industry byproducts in beverage production.

Cite This Study

Gomes et al. (2025) studied this question.

synapsesocial.com/papers/68dc1e3b8a7d58c25ebb1a9ehttps://doi.org/10.34178/jbth.v8i3.507
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