Shoosmiths has advised Algenuity Limited in the negotiation of a joint development agreement with Unilever.
The aim is to develop and market novel plant-based food ingredients based on the unicellular algae Chlorella vulgaris.
Chlorella vulgaris has been present on Earth since the Precambrian period 4.6 million years ago and although widely consumed as a dietary supplement, its use as an ingredient has been limited because of the strong colour, taste and smell associated with its high chlorophyll content. Algenuity has developed novel chlorophyll-deficient strains of Chlorella vulgaris under their Chlorella colours® brand. These ingredients are protein-rich, neutral flavour, micronutrient and fibre-rich, and contain natural pigments, as well as being non-GM, clean-label, vegan and free-from, satisfying many of the growing mega-trends in the food ingredients market. The partnership with Unilever will see Algenuity working with Unilever Food and Refreshments Division to refine their novel strains and formulate them into a range of Unilever’s food products.
Legal directors in Shoosmiths’ Business Advisory (IP) division Mark Kramer (Picture) and Dr Lisa Page (who heads Shoosmiths’ pharmaceutical and life sciences IP practice) advised Algenuity on the deal.
Law Firms: Shoosmiths;
Clients: Algenuity Limited;