About this event
In Partnership with Mathys & Squire
What's It About?:
As innovation in fermentation and alternative proteins accelerates, so does the complexity of protecting that innovation. In this essential webinar, in partnership with Mathys & Squire, industry experts and IP specialists will break down how to successfully patent fermentation-based processes, novel alternative protein ingredients, enhancements in taste and texture, and emerging cost-effective production methods – all while navigating the increasingly nuanced and contested global patent landscape.
Expect an in-depth discussion on the types of claims that are more likely to be granted or rejected, current trends in patent examiner behavior, and how to draft robust IP that can stand up to challenges from competitors or changing regulatory interpretations. Whether you're working on biomass or precision fermentation, mycelium-based products, or next-gen plant protein applications, this session will help you identify what can and can’t be protected – and how to think strategically about intellectual property from R&D through to commercialization.
Key Takeaways:
- What can and can’t be patented in alt protein today?
- How to protect processes, and bio-based ingredients without overstepping current IP boundaries
- Navigating the tricky interface between public domain technology and proprietary innovation
- Filing strategies for companies innovating within the field of alternative proteins
- Trends in patent filings across jurisdictions (UK/EU/US/Asia)
- Changes in regulations across different jurisdictions
- Why FTO should be part of your go-to-market strategy
Target Audience:
Startup founders, CSOs, CTOs, IP managers, fermentation innovators, ingredient developers
This is a free-to-attend webinar. Attendees can hear from industry experts and interact through a Q&A session.
Hosted by
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Guest speaker
Laura Clews Partner @ Mathys & SquireG
Laura drafts and prosecutes patent applications in the UK, Europe and worldwide, with expertise in ionic liquids, composite materials, polymer chemistry, solar cells, medical stents, oil and gas technologies, and food technology, including flavorings, coatings, baked products, microencapsulation, natural oils, sugar extraction, fermentation, and food packaging. She also handles patent oppositions, portfolio management, and registered Community designs. Recognised for her expertise, Laura has been ranked in Managing IP’s IP STARS (2020–2023) and The Legal 500 (2024). Laura frequently shares her insights on IP in the food industry, appearing on the CIPA podcast, Adam Ragusea’s YouTube channel, BBC Radio’s The Food Chain, Food Matters Live, and publishing in industry journals like Baking Europe and New Food Magazine.
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Team member
Nick Bradley Co-founder/Editorial Director @ Protein Production Technology InternationalT
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Guest speaker
Lyle Ellis Head of Consulting @ Mathys & SquireG
Lyle is an intellectual property expert with over 20 years’ experience, the majority of which has been as the head of in-house IP functions, first at Vodafone and then an automotive startup Arrival. Following this, Lyle moved to a consultancy role as part of a newly formed IP Advisory function of KPMG Law, supporting a wide variety of businesses, from startups to multinational companies, across a range of technology areas.
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Guest speaker
Chris Hamer Partner @ Mathys & SquireG
Chris is a leading patent attorney ranked in JUVE Patent, The Legal 500, and IAM Patent 1000, praised for his chemistry expertise, strategic advice, and client care. He specialises in patents across oil and petrochemicals, polymers, food chemistry, green technologies, and is a world expert in ionic liquids, representing clients globally. His work includes drafting and prosecuting patents, EPO oppositions and appeals, freedom-to-operate advice, and litigation for clients like BP, Ineos, Sasol, and Novartis. He also advises on designs, copyright, and commercial strategy, helping clients scale to significant valuations. Chris is a member of the American Intellectual Property Law Association and speaks regularly at conferences.
Protein Production Technology
Dedicated to the Innovations & Strategies Driving Proteins, Ingredients and the Future of FoodJoin us to discover the latest industry trends, learn from industry experts, and grow your business.
