In the 2022 edition of Appleyard Lees’ Inside Green Innovation: Progress Report, our attorneys analysed patent filings across several key environmental issues facing the world. Our section on food production and alternative proteins showed an exponential increase in cultivated meat innovation over the past decade, as evidenced by cultivated meat patent filing data.
Innovating organisations are protecting technology including production methods, genetically edited cell lines, mass production equipment and culture media.
Section authors, patent attorney Chris Mason, and trainee patent attorney Emily Bevan-Smith, conclude that while cultivated meat technology is still at an embryonic stage, investor pressure, and considerations from regulatory bodies to approve cultivated meat for human consumption, mean that it could become a mass-market product capable of competing with animal meat.
Read more about innovation cultured meat in technology.
Inside Green Innovation: Progress Report
In November 2021, we published the first edition of our report, examining global progress in green innovation, and what it might mean to countries, commerce and the planet.
For 2022, we’ve refined the scope of the report. We have revisited the innovation areas of plastics, batteries and food production, and for the first time included analyses of technological developments in carbon capture utilisation and storage (CCUS), hydrogen, heat pumps and solar energy, all of which are grouped into the categories of food, materials, and energy.
