The basis of product benchmarking and how it can help companies to gauge how their products compare with the competition or even how reformulated versions compare with the original.

Microscopy Manager at Campden BRI, describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help companies handle complaints and prevent recurrences.

New Products and Processes Manager, talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with 'clean label' product reformulation.

How Corkwise can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems that arise during production, storage and distribution.

Research into allergen analysis and routes of cross-contamination - and how this has yielded practical benefits for companies in the food supply chain.

Predictive microbiology and challenge testing, how the two complement each other in determining the shelf life of products.

Ross Warburton president of the Food and Drink Federation delivering the 32nd Annual Campden Lecture at Campden BRI Day 2010.

Sustainability through Food Security, what are the challenges that face industry and Government as a result of agreed targets for the reduction in greenhouse gas emissions?

How pulsed light technology can be used in the decontamination of food and surfaces.