Sarah Harvey - Sep 21, 2023
UK regulators decide preferred approach to precision bred crops
Yesterday (Wednesday 20 September 2023), the Food Standards Agency board decided on their preferred approach for the authorisation route for precision bred food and feed in the UK. This approach marks a change from full GM authorisation for certain precision bred organisms; allowing a...
Cell-cultivated chicken approved for sale in US
On Wednesday 21 June 2023, the United States Department of..
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..
Cheese without cows
How Better Dairy are creating products that are molecularly identical..
Veganuary: what a month it has been!
Veganuary is done for another year. What a month it has been!
We’ve..
Veganuary: what we eat - 5 tips for sustainability
As Veganuary comes to a close, we are preparing to return to our..
Veganuary: food for thought - ethical considerations when navigating the future food technology landscape
Our focus this Veganuary has been on the technology leading the way..
Veganuary: vegan branding – more than meats the eye
The Veganuary challenge is in full swing, at Mewburn Ellis, and..
Veganuary: horizons in next-generation plant-based meat analogues
Here at Mewburn Ellis, we have been thinking about the future of food..
Veganuary: Culturing an appetite; advances in 3D bioprinting
Throughout Veganuary, we are looking at the technologies that are..
Mewburn Ellis is proud to be participating in Veganuary
At Mewburn Ellis, we have been thinking about the future of food for..
Podcast with Jevan Nagarajah: Cheese without cows
Jevan Nagarajah, Co-Founder and CEO of Better Dairy, joins Forward..
Coming soon to a plate near you? US Food and Drug Administration issue first step towards approval for cell-based meat
For over a decade, the promise of cultivated meat, grown using..
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..
Plant-based brands: what does it take to break through?
We investigate what it takes to stand out in an increasingly crowded..
Recipe for success - intellectual property opportunities in future food
The future of food is big business and it’s only going to get bigger..
Vertical farming - finding space to sprout up
One thing the past couple of years have taught a lot of people is..
The search for more sustainable food sources
So much more than nutrition, food can evoke pleasure and excitement..
Podcast with Guy Heathers: Singapore's innovation community — trends and technology
Having previously spoken to Guy Heathers, Singapore biotech..
Five patenting pitfalls in future food (and how to avoid them)
In our series on future food, we have explored the exciting..
The Oatly trade mark and what businesses should know before choosing theirs
Veganuary, the annual challenge which encourages people to try a..
Kokumi - a new taste for future foods?
Many of us – at least in the West – grew up with the knowledge that..
New Green IP Report launched
Three ways future food technologies can improve the sustainability of animal feed
Like many others, lockdown has changed not only the daily rhythm in..
IP priorities for future food companies
The future of food is a hot topic. Whether it is cellular..
Podcast with Jim Mellon: Cellular agriculture and the new agrarian revolution
Jim Mellon, investor in innovation, entrepreneur and author, joins us..
The technologies helping shape the future of food
In this Forward: On Demand vlog, Fay Allen and Sarah Harvey discuss..
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..
What's the beef? Using meat terms to describe meat alternatives
With the ‘future foods’ market set to grow exponentially over the..
Fish-free-fish: making a splash with cellular aquaculture
Whilst the oceans remain as vast and seemingly inexhaustible as ever,..
Jim Mellon: the reluctant gradualist taking on ageing
Forward editor Caitlin Mackesy Davies learns how we might all be able..
Need to know: are we set for a bioprinting boom?
From refashioning foods to fabricating organs, bioprinting is the..
Controlled environment agriculture - 5 things to watch
Simon Kremer attended the Agri-TechE “Controlled Environment..
Conscious consumers deserve better than burgers
As part of our Thought Leaders series, Director and Co-founder of..
Bugs and slimes – or protein for modern times?
Current agricultural practices are considered by many to be..
Save our staples: Securing the future of food
Rising global temperatures and rising populations threaten farmers’..
First regulatory approval for cultured meat – a major milestone
In December 2020, US company Eat Just were granted regulatory..
MycoTechnology wins $1M in protein challenge, accelerating growth of mushroom fermentation platform
Our client, MycoTechnology, has won the Radicle Growth Protein..
More like the real meal - alternative plant-based proteins
Plant-based protein alternatives have arrived in the UK in a big way,..
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..
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..
Growing Underground: In the pink
Forward editor Caitlin Mackesy Davies finds out why one of our best..
Beyond cultured meat: Cellular Agriculture and animal products
In recent months, lab-grown meat is getting a lot of attention. As..
Is the future of meat animal-free?
Compelling advancements in cellular science could soon see us..
Cellular Agriculture – forecasting innovation
In their recent article in Nature Food, high-profile figures in the..
A brighter future for unconventional agriculture?
At the cost of more than one sad-looking hanging basket, I have come..
Farming the great indoors
When you think of a farm, what comes to mind? Rolling fields of green..
Cultured meat - food for thought
Cultured meat is rapidly emerging alongside plant-and..