With an era of 3D printable food dawning, the Star Trek “food replicator” is beginning to look more like modern reality instead of the stuff of science fiction. Every day and in every way, food scientists and flavor…more
“There’s a Chinese restaurant on every block, and if you think mouths won’t water when you come strolling by, then you don’t know squat about Oriental cuisine. They prize the taste of dog, friend. The chefs round up strays and…more
The term pioneer patent is often misapplied with hyperbole and exaggeration. When it comes to the shrimp peeling machine invented by Fernand and James Lapeyre, however, that blockbuster label is spot-on. Their automated way…more
Some of America’s best organic and sustainable food research is being conducted by the faculty, students and staff of Washington State University’s Center for Sustaining Agriculture and Natural Resources.
For microbrewers, taste and memorable names mean everything. Loyal customers often ask for specific brews and word-of-mouth advertising is indispensable, since microbrews are often purchased in local restaurants and bars. …more
Plant patents occupy a seldom studied corner of potential patent protection. But plant patenting is taking on new importance as growers and producers of fruits and vegetables—once branded only as commodities—take advantage of…more
Patenting food processing and flavor-enhancing techniques is a cutting-edge legal endeavor. This article reviews some fascinating new developments in food processing technology and patent litigation…more
Food label lawsuits are often exercises in byzantine legal logic. This is so because of the peculiar interplay between preemptive federal food labeling laws and regulations on the one hand and federal and state unfair…more
In 1969, the Archies combined granulated and aqueous forms of fructose and glucose in a bubblegum song called “Sugar, Sugar.” It topped out at No. 1 in the U.S. Billboard Hot 100 charts. The lyrics “Sugar / Oh, Honey, Honey /…more
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