There is ever increasing pressure on the food industry to produce clean label products. One avenue the food industry is exploring in increasing depth is to use ingredients that have more than one function and can contribute to the safety of a food product. Bert de Vegdt of Kerry Foods will take us through his view of the current multifunctional ingredients area. Another route to a clean label is via processing, and we are excited to hear the latest developments in processes that can improve safety whilst maintaining quality from Craig Leadley, Fellow at Campden BRI.