Nick Sutcliffe - April 17, 2025 The Easter Bunny in a white coat — lab-grown chocolate As Easter approaches, chocolate takes centre stage. Across the world, people look forward to ...
Rachel Oxley - April 16, 2025 From bean to bar: innovation, industry 4.0, and the role of intellectual property in chocolate production Chocolate may be one of the world’s oldest indulgences, but the technologies behind its production ...
Nick Sutcliffe - March 5, 2025 UK's Alternative Protein Sector Takes Major Leap with Landmark Collaboration In a landmark move for the UK's alternative protein sector, four leading research centres - the ...
Adam Gregory - January 30, 2025 A Meaty Victory for Impossible Foods In decision T 0425/23 of 20 December 2024, the European Patent Office (EPO) Board of Appeal (BoA) ...
Anja Koller - January 16, 2025 The power of Bioprocess Engineering Microorganisms wield the power to revolutionise industries and address global challenges. These ...
Rebecca Anderson-Smith - January 13, 2025 Veganuary: can you reference the animal counterpart in the branding of your vegan product? From This Isn't Bacon Plant-Based Rashers, to Violife Smoky Cheddar Flavour Slices, a quick glance ...
Nick Sutcliffe - August 13, 2024 Cellular agriculture – increasing importance of IP in cultivated meat As the cultivated meat industry matures, consolidation is widely anticipated due to increasing ...
Louise Atkins - August 9, 2024 Fin-tastic innovation: diving into the future of lab-grown fish Much of the discussion around future food focusses on cultivated meat, with all the products so-far ...
Lauren Woolley - August 6, 2024 Cell-to-cup: a new way to make an old favourite? For those of us who can’t function without our morning coffee, there have been some promising ...
Louise Atkins - July 17, 2024 Paw-some news for pets: UK’s first regulatory approval of cultivated meat Lab-grown chicken from cultivated meat company Meatly has received regulatory approval in the UK.
Nick Sutcliffe - March 4, 2024 Cellular Agriculture – Innovating through the Challenges The last year (2023) has seen a difficult environment for Cellular Agriculture (Cell Ag) companies ...
Sarah Harvey - February 8, 2024 European Parliament votes to endorse plants bred using New Genomic Techniques 7 February 2024 marked a milestone for plant science as the European Parliament (EP) voted to ...
Emily Lythell - January 26, 2024 Gouda vibes only – AI cooks up vegan meat and cheese alternatives The Kraft Heinz Company has recently introduced three new vegan sliced cheese varieties in the ...
Jamie Emerick - January 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 handed down its decision on ...
Lauren Woolley - January 11, 2024 Eat your greens: innovations in sustainable alternative protein sources As the demand for plant-based products continues to grow, so too does the rate of advancement in ...
Lauren Woolley - January 3, 2024 Mewburn Ellis is proud to be participating in Veganuary (again) Following last years’ success, we will once again be taking part in the Veganuary Workplace ...
Eleanor Maciver - December 18, 2023 Saved by the cell: taking the animals out of meat Entrepreneur Joshua Errett is aiming to remove animals from the food chain. His first move is to ...
Sarah Harvey - September 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 ...
Adam Gregory - June 22, 2023 Cell-cultivated chicken approved for sale in US On Wednesday 21 June 2023, the United States Department of Agriculture (USDA) approved the sale of ...
Isobel Fisher - June 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 to grow plants there. Plants ...
Chris Denison - March 6, 2023 Cheese without cows How Better Dairy are creating products that are molecularly identical to traditional dairy (without ...
Lauren Woolley - February 3, 2023 Veganuary: what a month it has been! Veganuary is done for another year. What a month it has been!
Sarah Harvey - February 3, 2023 Veganuary: what we eat - 5 tips for sustainability As Veganuary comes to a close, we are preparing to return to our normal lives and, indeed, diets. ...
Lauren Woolley - January 23, 2023 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 in this sector, and in ...
Rebecca Anderson-Smith - January 19, 2023 Veganuary: vegan branding – more than meats the eye The Veganuary challenge is in full swing, at Mewburn Ellis, and across the UK more generally. But ...
Lauren Woolley - January 17, 2023 Veganuary: horizons in next-generation plant-based meat analogues Here at Mewburn Ellis, we have been thinking about the future of food for some time. Since 2019, we ...
Louise Atkins - January 10, 2023 Veganuary: Culturing an appetite; advances in 3D bioprinting Throughout Veganuary, we are looking at the technologies that are taking us beyond animal ...
Lauren Woolley - January 4, 2023 Mewburn Ellis is proud to be participating in Veganuary At Mewburn Ellis, we have been thinking about the future of food for some time. So have the ...
Chris Denison - December 16, 2022 Podcast with Jevan Nagarajah: Cheese without cows Jevan Nagarajah, Co-Founder and CEO of Better Dairy, joins Forward Editor Charles Orton-Jones to ...
Adam Gregory - November 18, 2022 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 cell-culture techniques ex vivo and ...
Eleanor Maciver - August 3, 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 sustainable, future foods. Future ...
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 retail space.
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 as both technology and ...
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 that global supply chains can be ...
Rhiannon Wescott - May 3, 2022 The search for more sustainable food sources So much more than nutrition, food can evoke pleasure and excitement and bring people together. And ...
Adam Gregory - March 31, 2022 Podcast with Guy Heathers: Singapore's innovation community — trends and technology Having previously spoken to Guy Heathers, Singapore biotech entrepreneur, about the development of ...
Adam Gregory - March 30, 2022 Five patenting pitfalls in future food (and how to avoid them) In our series on future food, we have explored the exciting innovations in areas such as cultured ...
Jacqueline Pang - January 26, 2022 The Oatly trade mark and what businesses should know before choosing theirs Veganuary, the annual challenge which encourages people to try a vegan lifestyle during January, ...
Chris Denison - January 20, 2022 Kokumi - a new taste for future foods? Many of us – at least in the West – grew up with the knowledge that there are four basic tastes: ...
Jacqueline Murphy - October 26, 2021 New Green IP Report launched To coincide with the launch of COP26 we have released a new report into Green IP. Our report ...
Adam Gregory - September 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 my home but the members of the ...
Adam Gregory - September 9, 2021 IP priorities for future food companies The future of food is a hot topic. Whether it is cellular agriculture, next-generation meat ...
Adam Gregory - June 29, 2021 Podcast with Jim Mellon: Cellular agriculture and the new agrarian revolution Jim Mellon, investor in innovation, entrepreneur and author, joins us for our new podcast. With ...
Fay Allen - June 29, 2021 The technologies helping shape the future of food In this Forward: On Demand vlog, Fay Allen and Sarah Harvey discuss the technologies helping shape ...
Samuel Hart - June 3, 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 eating a healthy diet is known to ...
Jacqueline Pang - April 23, 2021 What's the beef? Using meat terms to describe meat alternatives With the ‘future foods’ market set to grow exponentially over the coming years as a result of a ...
Adam Gregory - April 19, 2021 Fish-free-fish: making a splash with cellular aquaculture Whilst the oceans remain as vast and seemingly inexhaustible as ever, the old adage that “there’s ...
Adam Gregory - April 19, 2021 Jim Mellon: the reluctant gradualist taking on ageing Forward editor Caitlin Mackesy Davies learns how we might all be able to live long and prosper from ...
Isobel Stone - April 7, 2021 Need to know: are we set for a bioprinting boom? From refashioning foods to fabricating organs, bioprinting is the smart technology that could have ...
Simon Kremer - March 3, 2021 Controlled environment agriculture - 5 things to watch Simon Kremer attended the Agri-TechE “Controlled Environment Agriculture – The Industry is Growing ...
Adam Gregory - January 29, 2021 Conscious consumers deserve better than burgers As part of our Thought Leaders series, Director and Co-founder of Gaia Foods, Vinayaka Srinivas, ...
Thomas Driver - January 21, 2021 Bugs and slimes – or protein for modern times? Current agricultural practices are considered by many to be unsustainable for a number of reasons. ...
Simon Kremer - January 7, 2021 Save our staples: Securing the future of food Rising global temperatures and rising populations threaten farmers’ ability to grow the crops we ...
Adam Gregory - December 2, 2020 First regulatory approval for cultured meat – a major milestone In December 2020, US company Eat Just were granted regulatory approval by the Singapore Food Agency ...
Frances Salisbury - November 5, 2020 MycoTechnology wins $1M in protein challenge, accelerating growth of mushroom fermentation platform Our client, MycoTechnology, has won the Radicle Growth Protein Challenge by Syngenta, earning the ...
Fay Allen - September 24, 2020 More like the real meal - alternative plant-based proteins Plant-based protein alternatives have arrived in the UK in a big way, where sales of meat-free ...
Adam Gregory - September 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 moment early hominids developed ...
Sarah Harvey - August 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 easy to lose sight of other ...
Simon Kremer - August 28, 2020 Growing Underground: In the pink Forward editor Caitlin Mackesy Davies finds out why one of our best models for the future of food ...
Adam Gregory - August 27, 2020 Beyond cultured meat: Cellular Agriculture and animal products In recent months, lab-grown meat is getting a lot of attention. As environmental concerns and ...
Adam Gregory - August 24, 2020 Is the future of meat animal-free? Compelling advancements in cellular science could soon see us choosing to abandon animal ...
Adam Gregory - August 3, 2020 Cellular Agriculture – forecasting innovation In their recent article in Nature Food, high-profile figures in the field of Cellular Agriculture – ...
Tom Furnival - July 28, 2020 A brighter future for unconventional agriculture? At the cost of more than one sad-looking hanging basket, I have come to understand that plants ...
Adam Gregory - January 30, 2020 Farming the great indoors When you think of a farm, what comes to mind? Rolling fields of green new growth, and carpets of ...
Adam Gregory - July 23, 2019 Cultured meat - food for thought Cultured meat is rapidly emerging alongside plant-and microorganism-based alternative meat products ...
