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.

Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described, and lessons that can be learnt in how to prevent them from occurring.

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.

Principal food law advisor Ruth Price discusses the main provisions of the Food Information Regulation, which is due to be enforced in December 2014, along with knock–on effects and implications arising from its introduction.