Protecting intellectual property in the food and drink industry
Laura Clews looks at the world of patents and intellectual property rights.
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Articles
The impact of Brexit uncertainties on UK food and drink exporters
The Food and Drink Exporters Association (FDEA) works closely with companies of all sizes who trade internationally. Here, it assesses the impact of current uncertainty on its members.
Protected food names: what happens after Brexit?
Food and drink producers in the UK who have applied for ‘protected food name’ status, or are considering doing so in the future, may need to seek specialist advice about how these might be affected after Brexit, says Fiona McBride, partner and trade mark attorney at European intellectual property firm, Withers & Rogers LLP. .
Featured Article: Contaminants
Will Munro from Food Standards Scotland and Silvia Gratz from The Rowett Institute present a review of a workshop held in 2018, which aimed to capture views from different stakeholders on the current state of mycotoxin monitoring in Scotland and beyond, and identify potential areas of concern.
Featured article: Blockchain Technology
Rob Chester, Managing Director of Food at NSF International in the UK, considers how much progress we have made with technology, specifically blockchain, for food safety in the last year and advises that we need to stop talking the talk and start walking the walk...
Ingredients In-Depth Focus 2019
In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.
Towards healthier meat products
Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
Cannabis-related patent filings in the f&b market – who’s ahead of the game?
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
Food Grade Lubricants & Food Processing In-Depth Focus 2019
This In-Depth Focus features an overview of the global food grade lubricant market and a look at how the Basque Country is preserving its prized tuna fishing industry.
Food Safety In-Depth Focus 2019
Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.
New Food Issue 1 2019
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
Tuna fisheries: investing in a sustainable future
The Basque Country is combining centuries of knowledge with the very latest technology to sustain its prized fishing industry. Jenny Linford reports.
Playing it safe in mergers & acquisitions
Failure to anticipate the food safety risks that can arise when acquiring companies – especially less mature ones – has led to production stoppages, product downgrades, dramatically higher costs, and severe reputational damage. Quincy Lissaur of not-forprofi t organisation SSAFE explains why food safety should never be an afterthought for…
Business booming for the global food grade lubricants market
Mayank Sharma offers an overview of the global food grade lubricant market, points out recent developments and highlights key factors that will impact its future growth.
Featured article: Quality assured
The Nestlé Quality Assurance Center in Dublin, Ohio, USA is regarded as setting industry standards when it comes to state-of-the-art facilities and technical sophistication. Here, Zone AMS NQAC head, Fabien Robert, tells New Food about the centre’s work and plans for the future.
