The Taste of Patentable Innovations — What Happens When Scientific Research Enters the Kitchen?
Most chefs would never think of downloading recipes from the United States Patent and Trademark Office patent database. To quote a Martha Stewart catchphrase, that’s probably “a good thing.” Patentese can collide mightily with the common sense of cooking, as the Chef America v. Lamb-Wesson case demonstrated. That 2004 case involved a dough-producing process, which included a step of “heating the resulting batter-coated dough to a temperature in the range of 400° F to 850° F for a period of time ranging from 10 seconds to 5 minutes” to first set the batter and melt the shortening flakes.
This article first appeared in Seattle Business magazine.