VTT Challenges The Every Co's Patent Amid U.S. Lawsuit Over Egg Protein Production

What's Happening?

The VTT Technical Research Centre of Finland has initiated a legal challenge against The Every Co's patent on ovalbumin production at the European Patent Office. This move coincides with a lawsuit filed by VTT's spinoff, Onego Bio, against The Every Co in the U.S. District Court for the Western District of Wisconsin. The dispute centers on the production of ovalbumin, a key protein in egg whites, using precision fermentation. VTT claims that The Every Co's patent, which involves genetically engineered yeast, improperly covers technologies that were publicly known and used by VTT before the patent was filed. Onego Bio is seeking to invalidate The Every Co's U.S. patent, alleging it is unenforceable and that The Every Co has engaged in unfair practices by demanding unwarranted patent licensing fees.

Why It's Important?

This legal battle highlights the ongoing intellectual property disputes in the alternative protein industry, which can significantly impact the ability of startups to attract investment and customers. The outcome of this case could set a precedent for how IP rights are enforced in the rapidly evolving field of food technology. If VTT and Onego Bio succeed, it could encourage more innovation by ensuring that publicly known technologies remain accessible. Conversely, a ruling in favor of The Every Co could strengthen patent protections, potentially stifling competition and innovation in the sector.

What's Next?

The European Patent Office will review the challenge, which involves written arguments and possibly oral proceedings. The outcome could lead to the revocation, amendment, or maintenance of the patent. In the U.S., the court will decide on the validity and enforceability of The Every Co's patent. Both cases could have significant implications for the companies involved and the broader industry.