As both climate change and increased environmental pressures continue to make traditional cocoa production increasingly unsustainable, confectioners are making even greater efforts to find more sustainable ways of producing chocolate.
A preliminary view (G 1/23) from the European Patent Office may push technology businesses in all fields to re-evaluate their commercial planning and IP strategies.
Let’s take a dive into the innovative anti-fouling technologies designed to make our ships cleaner and greener.
Currently, the emissions produced by the shipping industry are the same as the aviation industry. Put into context, this is roughly equivalent to the entire output of Germany. More worryingly, this set to rise along with increasing demand for global merchant shipping.
Judge Brinkman at the Unified Patents Court (“UPC”) has recently handed down a decision on the patentability of a mushroom strain and provided interesting jurisprudence on interim injunctions, delays, and “genetic identity”.
On the basis of two new cases from the US courts, we have, as a follow-up on our previous article on health-washing, dived into current EU practice to shed light on misleading health claims in the confectionery industry.