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Food Chemistry Patents

TRENDS AND INSIGHTS

In the coming period, we’ll be sharing a series of articles highlighting key processes, developments, and trends in food chemistry. Stay tuned for insights that showcase how this dynamic field continues to evolve.

Article

Why Food Chemistry patents face higher legal scrutiny: the innovation surge behind your plate Innovation in food chemistry is growing rapidly. However, with increased innovation comes increased legal risk. At the European Patent Office (EPO), patents in the food chemistry area are challenged more than three times as often as the average. What makes food chemistry patents especially vulnerable, and how can companies protect their ideas and innovations?

Article

Alternative proteins and patents: trends and legal risks The alternative protein market transforms the production and consumption of foods. Patent filings in this sector are increasing, but so are legal challenges. On average, food chemistry patents face opposition at the European Patent Office (EPO) at more than triple the average rate, and patents in the growing alternative protein market begin to contribute to that statistic. What does this mean for innovators? And how can companies prepare for the risks? Article

Inside the 13 percent: how NLO navigates food chemistry oppositions Thirteen percent of all European patents granted in the food chemistry field are challenged through opposition. That is more than three times the average across all technical fields. Innovative food companies should be aware of the relevancy of oppositions. What causes these disputes, and how can you prepare? At NLO, we help clients succeed on both sides of the table.

Contact

Emily Flood European patent attorney

Gamze Gezer - Voerknecht European patent attorney