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Next decade in food set to be a risky business

Leading food solicitors, Roythornes, have been told the next 10 years for the British food industry will be a risky business.

That was the verdict from Christophe Jouan, Chief Executive of the Future Foundation and keynote speaker at this year’s Roythornes-sponsored City Food Lecture 2016,  his address at the Guildhall.

During his 40 minute address entitled “What, When and How will we be eating in 2025?” Christophe predicted the rise of a number of new concepts in food.

They included “invisible commerce” which could see smart devices automatically reorder food for consumers, the rise of “flexitarians” - people who monitor their meat consumption due to health, price or environmental concerns and major new protein innovations which will cut into the meat market.

And speaking after the event, Christophe said that while the rapid pace of technological innovation could present huge opportunity for businesses who are able to utilities new technology effectively, there is also huge risk involved.

“These are incredibly dynamic and rapidly changing times,” he said.

“That means it is a world of huge risk and not everyone will be winners. Those who do nothing will suffer but at the same time, there is huge risk in innovation.

“Companies need to protect themselves.”

Food law specialists, Roythornes, are experts in helping to protect food companies.

Last year we published our new product innovation guide which is available here.

An annual, invitation-only fixture in the City of London and international food industry calendars, the City Food Lecture is delivered every year by a leading figure in the British food business who is invited to speak about the issues they regard as most important in shaping the way food is produced, distributed, marketed, sold and consumed.

The event is organised by seven City of London livery companies whose roots are in the food industry – namely the Worshipful Companies of Bakers, Butchers, Cooks, Farmers, Fishmongers, Fruiterers and Poulters.