Let’s talk about what’s going on with David protein bars – because this lawsuit has major implications for food science and us as consumers.
David uses a fat called EPG, which has 92% fewer calories than traditional fat, while still delivering on taste and texture. Sounds like a win, right?
Here’s where it gets controversial:
EPG is produced by Epogee LLC, a company that holds the patent on the process used to create this ingredient.
David Bar recognized the value of this tech and bought Epogee. After acquiring the company, they made the decision to stop selling EPG to any brand other than their own. That includes companies already using it, like Nick’s Ice Cream.
As a result, they’re being sued. But in my opinion, it’s highly unlikely they’ll lose. There’s legal precedent across other industries, especially cosmetics, where companies purchase exclusive rights to ingredients and then choose not to sell to competitors. The truth is, EPG is a superior ingredient but not an essential ingredient – they can keep making their product reformulated, even if the product is inferior.
Still, for many consumers, this has left a bad taste in their mouth. This move could seriously stall food innovation, limiting access to low-calorie, better-for-you options that were on the rise. I was excited about what EPG could do in other products – not just for David protein bars.
What do you think? Leave a comment down below.
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