The approach to quality and identification of livestock products will change: today, quality of products (including processing), animal and territory are only linked in a few food chain systems, such as very well identified local products such as some cheese or meat products. Other products go to the processing industry where quality standards are based on safety and basic characteristics.

One may expect an increasing interest in the future for a more sophisticated approach to product quality from the industry including factors such as milk components, meat characteristics, fatty-acid profile of the product, taste etc. all of which are heritable traits that can be optimised by the breeder.