Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.

Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.

Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and drink.

Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.

Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7 Standard requirements for supply chain assurance.

Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company, founded in the 1830s, which now serves over a million businesses.

Processing and preservation techniques have a major role to play in optimising the nutritional content of foodstuffs.

Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these together.

Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the effect on sensory aspects.

Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.

Steve Spice and Julian South discuss some of the issues that those exporting food and drink to the UK need to consider – including labelling issues, additives legislation and associated analytical requirements.

Member Interest Groups provide the close interactions with members that enable us to ensure that our R&D, services and products meet the needs of members.

Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP – a systematic evaluation of vulnerable elements of the supply chain, to help in the defence of food and drink against malicious attack or significant environmental events.

Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide levels in finished products.

Dr. Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo Global Research and Development, discusses how strategic R&D can catalyse product development and, through it, drive significant market success – using examples from PepsiCo's radically transformed approach.

Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for product safety and spoilage.

An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly saturated fat, content. Charles Speirs discusses the issues surrounding the replacement of fats with liquid oils in bakery products.

Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels, and how they can they can be used to determine whether there a need or justification for precautionary labelling of products.

Environment Specialist Anke Fendler talks about water availability and the uses of water within the food and drinks industry.

Michael H. McCain, President and CEO of Maple Leaf Foods Inc., Canada, vividly outlines his vision of what is required of us all if we are to develop a truly sustainable food production system, in a thought provoking lecture to the food and allied industries entitled Towards a global food strategy from discourse to dialogue