Mathys & Squire Partners Chris Hamer and Laura Clews, and Head of Consulting Lyle Ellis have been featured in “Patents on a Plate” by Protein Production Technology International (PPTI). They provided commentary on how to protect innovations and manage intellectual property in the alternative proteins industry.
The article in PPTI highlights how intellectual property is a crucial pillar of the industry, as innovation within protein production is evolving rapidly in response to growing consumer interest in sustainable and ethical food, from fermentation-based proteins to cell-cultured alternatives. Intellectual property assets, including patents, trade marks and trade secrets, are vital in preventing competitors from exploiting your innovation, but they also play a significant role in shaping how innovation develops.
Partners Chris Hamer and Laura Clews discuss how recent years have seen food companies demonstrating a greater recognition of the importance of IP, for example in attracting investors, as well as the necessity of a robust IP portfolio, spanning multiple jurisdictions, for start-ups in the industry. Head of Consulting Lyle Ellis touches on the tricky balance between maintaining exclusivity and ensuring that key technologies are accessible to others in the sector, evaluating the trade-off between patents and trade secrets.
You can read the full article here.
