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Misleading representations of new "designer food"

December 2017

Like many other industries, the food industry is innovating rapidly and food producers are launching new products regularly to satisfy consumer demand.

But how should these new products be presented to consumers? Is a beefburger designed and grown in a laboratory still a beefburger, even if it does not contain any beef? Can a producer present a soybean product as a vegetarian chicken? Must yoghurt or cream be made from cow’s milk?

In this publication, CMS lawyers from various jurisdictions explain how producers and retailers can inform the consumers correctly about the new designer foods that they offer.

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Authors

Portrait ofTom Heremans
Tom Heremans
Partner
Brussels
Portrait ofHeike Blank
Dr. Heike Blank
Partner
Cologne
Portrait ofCarlos Peña
Carlos Peña
Partner
Madrid
Portrait ofFalk Lichtenstein
Dr. Falk Lichtenstein
Partner
Beijing
Portrait ofPaola Ghezzi
Paola Ghezzi
Partner
Rome
Portrait ofMichael Bauer
Dr. Michael Bauer
Partner
Brussels - EU Law Office
Portrait ofMark Ziekman
Mark Ziekman
Partner
Amsterdam
Portrait ofNathalie Pétrignet
Nathalie Petrignet
Partner
Paris
Portrait ofMałgorzata Urbańska
Małgorzata Urbańska
Partner
Warsaw
Portrait ofLouise Wallace
Louise Wallace
Partner
London
Fiona Carter
Caroline Gaul, LL.M.
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