Sarah Harvey - Feb 08, 2024

European Parliament votes to endorse plants bred using New Genomic Techniques

7 February 2024 marked a milestone for plant science as the European..

Jamie Emerick - Jan 24, 2024

High Court confirms EU law does not prohibit use of ‘milk’ in a trade mark for milk substitutes in the UK

Last year, in December 2023, the Chancery Division of the High Court..

Lauren Woolley - Jan 11, 2024

Eat your greens: innovations in sustainable alternative protein sources

As the demand for plant-based products continues to grow, so too does..

Lauren Woolley - Jan 03, 2024

Mewburn Ellis is proud to be participating in Veganuary (again)

Following last years’ success, we will once again be taking part in..

Eleanor Maciver - Dec 18, 2023

Saved by the cell: taking the animals out of meat

Entrepreneur Joshua Errett is aiming to remove animals from the food..

Adam Gregory - Jun 22, 2023

Cell-cultivated chicken approved for sale in US

On Wednesday 21 June 2023, the United States Department of..

Isobel Fisher - Jun 22, 2023

One giant leap for plant-kind: engineering plants for Mars

If humans are going to live on Mars one day, we need to work out how..

Chris Denison - Mar 06, 2023

Cheese without cows

How Better Dairy are creating products that are molecularly identical..

Lauren Woolley - Feb 03, 2023

Veganuary: what a month it has been!

Veganuary is done for another year. What a month it has been!


Sarah Harvey - Feb 03, 2023

Veganuary: what we eat - 5 tips for sustainability

As Veganuary comes to a close, we are preparing to return to our..

Rebecca Anderson-Smith - Jan 19, 2023

Veganuary: vegan branding – more than meats the eye

The Veganuary challenge is in full swing, at Mewburn Ellis, and..

Lauren Woolley - Jan 17, 2023

Veganuary: horizons in next-generation plant-based meat analogues

Here at Mewburn Ellis, we have been thinking about the future of food..

Louise Atkins - Jan 10, 2023

Veganuary: Culturing an appetite; advances in 3D bioprinting

Throughout Veganuary, we are looking at the technologies that are..

Lauren Woolley - Jan 04, 2023

Mewburn Ellis is proud to be participating in Veganuary

At Mewburn Ellis, we have been thinking about the future of food for..

Chris Denison - Dec 16, 2022

Podcast with Jevan Nagarajah: Cheese without cows

Jevan Nagarajah, Co-Founder and CEO of Better Dairy, joins Forward..

Eleanor Maciver - Aug 03, 2022

Alternative proteins: you can’t magic anything out of thin air – or can you?

It’s hard to miss the scale of investor and consumer appetite for..

Rebecca Anderson-Smith - May 26, 2022

Plant-based brands: what does it take to break through?

We investigate what it takes to stand out in an increasingly crowded..

Anna Mudge - May 24, 2022

Recipe for success - intellectual property opportunities in future food

The future of food is big business and it’s only going to get bigger..

Sarah Harvey - May 10, 2022

Vertical farming - finding space to sprout up

One thing the past couple of years have taught a lot of people is..

Rhiannon Wescott - May 03, 2022

The search for more sustainable food sources

So much more than nutrition, food can evoke pleasure and excitement..

Adam Gregory - Mar 31, 2022

Podcast with Guy Heathers: Singapore's innovation community — trends and technology

Having previously spoken to Guy Heathers, Singapore biotech..

Adam Gregory - Mar 30, 2022

Five patenting pitfalls in future food (and how to avoid them)

In our series on future food, we have explored the exciting..

Jacqueline Pang - Jan 26, 2022

The Oatly trade mark and what businesses should know before choosing theirs

Veganuary, the annual challenge which encourages people to try a..

Chris Denison - Jan 20, 2022

Kokumi - a new taste for future foods?

Many of us – at least in the West – grew up with the knowledge that..

Jacqueline Murphy - Oct 26, 2021

New Green IP Report launched

To coincide with the launch of COP26 we have released a new report..

Adam Gregory - Sep 17, 2021

Three ways future food technologies can improve the sustainability of animal feed

Like many others, lockdown has changed not only the daily rhythm in..

Adam Gregory - Sep 09, 2021

IP priorities for future food companies

The future of food is a hot topic. Whether it is cellular..

Adam Gregory - Jun 29, 2021

Podcast with Jim Mellon: Cellular agriculture and the new agrarian revolution

Jim Mellon, investor in innovation, entrepreneur and author, joins us..

Fay Allen - Jun 29, 2021

The technologies helping shape the future of food

In this Forward: On Demand vlog, Fay Allen and Sarah Harvey discuss..

Samuel Hart - Jun 03, 2021

Healthy eating means more than just a balanced diet: future foods and fighting the risk of infection

Human health is inextricably linked to food – not least because..

Jacqueline Pang - Apr 23, 2021

What's the beef? Using meat terms to describe meat alternatives

With the ‘future foods’ market set to grow exponentially over the..

Adam Gregory - Apr 19, 2021

Fish-free-fish: making a splash with cellular aquaculture

Whilst the oceans remain as vast and seemingly inexhaustible as ever,..

Adam Gregory - Apr 19, 2021

Jim Mellon: the reluctant gradualist taking on ageing

Forward editor Caitlin Mackesy Davies learns how we might all be able..

Isobel Stone - Apr 07, 2021

Need to know: are we set for a bioprinting boom?

From refashioning foods to fabricating organs, bioprinting is the..

Simon Kremer - Mar 03, 2021

Controlled environment agriculture - 5 things to watch

Simon Kremer attended the Agri-TechE “Controlled Environment..

Adam Gregory - Jan 29, 2021

Conscious consumers deserve better than burgers

As part of our Thought Leaders series, Director and Co-founder of..

Thomas Driver - Jan 21, 2021

Bugs and slimes – or protein for modern times?

Current agricultural practices are considered by many to be..

Simon Kremer - Jan 07, 2021

Save our staples: Securing the future of food

Rising global temperatures and rising populations threaten farmers’..

Adam Gregory - Dec 02, 2020

First regulatory approval for cultured meat – a major milestone

In December 2020, US company Eat Just were granted regulatory..

Fay Allen - Sep 24, 2020

More like the real meal - alternative plant-based proteins

Plant-based protein alternatives have arrived in the UK in a big way,..

Adam Gregory - Sep 14, 2020

Trust at the dinner table: public perception and regulation of novel food technologies

The history of humanity is the history of food technology. From the..

Sarah Harvey - Aug 28, 2020

Outstanding in the field - Biotechnology and the search for improved crops

At a time that the media is saturated with COVID-19 news, it can be..

Simon Kremer - Aug 28, 2020

Growing Underground: In the pink

Forward editor Caitlin Mackesy Davies finds out why one of our best..

Adam Gregory - Aug 24, 2020

Is the future of meat animal-free?

Compelling advancements in cellular science could soon see us..

Adam Gregory - Aug 03, 2020

Cellular Agriculture – forecasting innovation

In their recent article in Nature Food, high-profile figures in the..

Tom Furnival - Jul 28, 2020

A brighter future for unconventional agriculture?

At the cost of more than one sad-looking hanging basket, I have come..

Adam Gregory - Jan 30, 2020

Farming the great indoors

When you think of a farm, what comes to mind? Rolling fields of green..

Adam Gregory - Jul 23, 2019

Cultured meat - food for thought

Cultured meat is rapidly emerging alongside plant-and..