When it comes to food pro- duction and technology, innovation knows no boundaries. It was just over 20 years ago that genetically engineered foods entered the market, and the food industry continues to evaluate the benefits of new technologies. There is the potential to increase yield, reduce disease, and address dietary deficiencies, but for those involved in the food industry, adopting new technologies is becoming a complicated, confusing, and potentially risky, endeavor. With increasing consumer focus on food origin and production it becomes difficult, if not impossible, to discuss food law without recognizing the connection with agricultural law. What goes into the ground, including the technology, is ultimately the food we consume. When advising clients about biotechnology, the issues now involve compliance, risk management, litigation concerns, contractual indemnity, food safety, trade, traceability, and consumer perceptions. As we look at the history of biotechnology in the food supply, we can identify challenges for the food industry as technology continues to develop and consumer demands for transparency grow.
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