Functional Foods and Intellectual Property Rights: The Importance of an Integrated Approach

Functional foods are a relatively recent technology, but this form of innovation is almost daily increasing in marketplace importance. One author has stated that the growing importance of functional foods is due to the fact that, is estimated that the purchasing decisions of at least eighty percent of primary shoppers in America are influenced by the desire to manage and/or prevent a specific disease or condition, or to follow a doctors' advice. (1) These statistics show that the public is attracted to the promise of significant health benefits that functional foods may offer. These consumers want to optimize their health and may therefore be open to the utilization of therapies that are alternatives to conventional medicines. (2) The market size of functional foods in the US-estimated to be $265 billion--demonstrates the high level of public interest. (3) As with other emerging technologies, the role of intellectual property rights [IPRs] in the functional food sphere is a critical topic. Presently the commercial market all but insists that key technologies seek IPR protection. (4) Functional foods are no exception. It should be noted that there are two forms of functional foods; those which are developed as a result of scientific research, and those which are familiar foods that naturally offer particular health benefits. The IPRs that may be sought to protect each form of functional foods may differ. This is true because new and existing functional foods have different characteristics, as do the various forms of IPRs which may apply to a functional food project--namely patents, copyright, trademark, etc. The relationship between types of functional foods and forms of IPRs are interwoven, as the combination of IPRs which may apply to a functional food will be dictated by the nature of the functional food itself. For example, processed foods, such as breads with added Omega-3, may attract different IPRs than fruit produce that has been crossbred to comprise increased anti-oxidants. (5) Of course, the act of seeking IPRs is only one step towards the goal of achieving adequate intellectual property [IP] protection for a functional food. Another crucial step is IP management. This step involves taking a big-picture view of a functional food innovation and its intended application and uses. Only when looking through a wide-angle lens can the interrelation of forms of IPRs and the implication of IPR applications be seen and analysed. This paper will therefore be divided into two sections. First, we will address the different IPRs that may be granted to aspects of a functional food innovation. Second, we will identify how IP property management may be applied to a research project and the benefits of doing so. The culmination of this discussion will be a better understanding of how IPRs granted in a functional food research project are interrelated and how this relationship should shape the application of the IPRs generally. 1. IPRs for Functional Foods The form of IPR that is most commonly associated with research projects is patent rights. In fact, in some situations the discussion of IPRs begins and ends with patent rights--if a project is not patentable it is considered not to be eligible for IPR protection. (6) This is a narrow view of IPRs and a misperception of the breadth of rights that may attach to aspects of a research project. The truth is that there are several forms of IPRs in existence and depending upon the nature of a research project, a variety of rights may be utilized to provide protection to elements of a functional foods project. Functional foods come in many different forms--yogurts with pro-biotics; fruits with enhanced nutritional value; or eggs, breads and fruit juices with Omega-3 added--just to name a few examples. For the purpose of this paper we will focus on a recent functional food project, the Authentique d'Orleans strawberry. Through crossbreeding, researchers at Agriculture and Agri-foods Canada and the Nutraceuticals and Functional Foods Institute of Laval University have developed a strawberry that has double the antioxidants of traditional strawberries. …

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