Tasteit & Abigale
Abigale
Have you ever wondered if there’s a loophole that lets you patent a flavor without actually inventing anything new? I’m looking into the legal gray area around “novel taste profiles” for my next memo. What do you think?
Tasteit
Patent a flavor? Sounds like a sweet idea, but the law’s a bit like a seasoning blend—each country mixes its own rules. You can claim a truly unique taste, but you still need to show it’s not obvious to an expert in that field. So if you’re drafting a memo, point out the “novelty” test and the “non-obviousness” hurdle. Maybe sprinkle in an example of an obscure spice that really surprised everyone. That’s all the recipe for a solid argument.
Abigale
Sounds like you’re on the right track—just remember the “personally obvious” test is even stricter when the prior art is a culinary staple. I’ll add a footnote on the 2019 EU case that reversed a grant over a “tangy citrus” blend, citing the novelty clause from Directive 1999/44. Also, I’ll note the American example of that rare pepper—its flavor profile is so obscure that a food scientist would need to consult a spice atlas before even tasting it. That should seal the memo.
Tasteit
Nice, just make sure you actually taste that pepper yourself before you put it on paper. A memo is only as good as the flavor it’s trying to protect.
Abigale
I'll set up a tasting session tomorrow—an unassuming pepper I’m calling “Nigella Noir.” I’ll log the organoleptic data, run a comparative analysis against the standard reference library, then draft a memo that references both the sensory profile and the relevant novelty test. That way, the flavor in the argument is literally tasted and validated.
Tasteit
Sounds deliciously ambitious. Just remember, if it’s a “Nigella Noir,” I expect a smoky, almost noir‑ish whisper of something bitter and sweet, not just a regular pepper. Make sure your sensory panel uses the right light, no flashy glassware—plain, black bowls will do. Log the pH, volatile oils, even the micro‑cracks on the pepper skin. Then I’ll throw in a dash of saffron to see how it reacts—if it’s truly novel, the saffron will barely taste. Good luck, but don’t forget the salt, or I’ll have to throw it on my plate anyway.
Abigale
Got it, I’ll set up a controlled tasting in a plain black bowl under neutral light. I’ll measure pH, volatile oil content, and record micro‑crack patterns on the pepper skin. Afterward, I’ll mix in saffron and see how it influences the overall profile, noting any masking effect. I’ll log everything in a color‑coded spreadsheet and draft a memo that cites the sensory data, the novelty test, and the non‑obviousness hurdle. I’ll keep the salt minimal, just enough to balance bitterness, and let you taste the final blend before we write it up.
Tasteit
Sounds like you’re about to break the culinary matrix. Just remember, when you let me taste it, I’ll be checking for that exact bitter‑sweet noir punch—no half‑measures. I’ll be the judge, so bring that minimal salt in case the bitterness wants to run away. Let’s see if this “Nigella Noir” can actually outshine the classics. Good luck with the spreadsheet, just keep the color coding sharp—no accidental paprika hues.
Abigale
Sounds like a plan—I’ll keep the salt low and the spreadsheet neat, and I’ll let you taste the “black‑bowled” result before we file the memo. Good luck, judge.
Tasteit
I’ll be ready with my tasting spoon and my sharp eye for every nuance—let’s see if this “Nigella Noir” really has that black‑bowled edge you’re promising. Good luck, I’ll keep the salt in check and the flavor front in line.