Simply put in the formula [Profits = plant sales x plant gross margin x % increase in overall equipment effectiveness], the ultimate challenge for food and drink manufacturers is to increase the profitability of companies through increased efficiencies in the production process.

On November 29, OperationalEfficiency2012 brings together some of the shrewdest experts working in and alongside the trade to look at areas of crucial interest to the industry: effective use of technology and energy use throughout the supply chain; smart hygienic design and maintenance, plus efficient water use.

Growing consumer pressure for green products along with the promise of brand enhancement and greater market share mean that sustainability is the packaging megatrend that every company wants to tap into.

The market for sustainable and green packaging is forecast to be worth just under US$108bn in 2011 – with the prospect of consistent growth over the next decade, according to industry analysts Visiongain.

As brand owners seek to meet consumer preference for sustainable products, manufacturers will continue to come under pressure to use eco-friendly materials and reduce the adverse environmental impact of packaging in landfill.

However, challenges remain in terms of higher costs for renewable materials combined with limitations on their performance.

Technological advancements related to light weighting packaging, the adoption of production methods that require low-energy consumption and the ability to adapt materials from renewable sources will continue to drive innovation and growth.

The Sustainable Packaging Virtual Conference will explore how the industry can meet eco-challenges while containing costs and guaranteeing that packaging does its main job – keeping food safe, nutritious and appealing from factory to fork.

The globalisation of the food industry coupled with stricter regulatory oversight means the ability to guarantee the shelf life of products has become essential.

Longer supply chains provide significant opportunities for brand owners to broaden their market reach. But such prospects rely on technical innovation to extend the shelf life of foodstuffs as they travel greater distances across the globe.

These trends, combined with the burgeoning consumer appetite for more natural tasting processed foods, have spurred the emergence of a raft of novel technologies that seek to maintain food quality while lengthening shelf life.

High pressure processing, active and intelligent packaging and predictive modelling are all driving advances as packaging and processing technology providers bid to meet consumer and food manufacturer aspirations.

The Controlling Shelf Life Virtual Conference 2011 will bring together leading industry voices in these key areas to discuss cutting edge technology, market trends and brand owner requirements.