Despite the long existence of the fermentation processes, they still are very used in the food industry and other interested areas of the society. From this process, several food and drinks with a unique flavor and extended shelf life were developed. Fermented drinks are consumed in Brazil, and they can be alcoholic and non-alcoholic. The country has a high potential growth in the production of beverages, so the development of technologies and products in this area is essential. Recent researches have been protected by intellectual property using patent applications. With that, the aim of this work was to identify the patent trends on fermented drinks. The methodology was exploratory and quantitative and it was associated with the use of the key words “drink” and “fermented”. The search was conducted using the software AcclaimIP® trial version with the data base filter of the National Institute of Industrial Property (INPI). It was obtained a total of 30 patent deposits, being the major part concentrated on the main group A23L2 (no-alcoholics drinks), followed by C12C7 (preparation of other alcoholic drinks) and C12G3 (preparation of wort). It was concluded that the investigative efforts are focused on the production process of food products and alcoholic beverages, especially beer production.

Keywords—Food, fermentation, patents, technological forecasting.