With more than 900 exhibitors and up to 60,000 visitors expected to pour through the doors, IFFA is well-placed to stake its claim as the number one meeting place for the international meat industry.

Computing term WYSISWYG or What You See Is What You Get can be aptly applied to butcher's shops. If window and counter displays are dull, they are hardly going to attract the passing trade, whereas a bright and exciting presentation can cause a real stir. A perfect example of this came last year when butcher Gary Chadwick, based on Balham High Street, South London, made the news in his local paper simply by installing a two-by-three metre meat cabinet at the front of his shop. This created such a buzz that, when it was lit up at night, people reportedly crossed the road just to marvel at the display.

Weighing and labelling are increasingly interlinked. Already in 2010, with the government's 2030 food strategy out in the public domain, there are calls for a review on a whole range of different labelling, including nutrition, carbon footprinting, best-before, sell-by and use-by dates, as well as the reduction of packaging and portion sizes. In December it was also announced that a new code of practice on the labelling of pork products is to be drawn up, following an agreement by major pork producers, processors and retailers, with a clearer focus on country-of-origin (MTJ 18 December, page 4).

Energy reduction and efficiency are the key requirements for modern cutting, slicing and dicing equipment. Fred A'Court sharpens his focus on the machinery making the grade.

Legislative and consumer pressure are coming to bear on the packaging used by industries, including the meat sector. Carina Perkins looks at the most recent efforts made to tackle packaging and food waste

There has been a major controversy over food labelling in the past year. Adam Baker investigates the effect it is having

Proper investment in IT can be even more critical during a recession, as companies struggle to save money. Adam Baker finds out more

Meat companies have long used a variety of packaging materials, but the drive to cut carbon footprints is unifying the industry. Paul Gander tracks down the latest options

Adam Baker asks market leaders in the cutting, slicing and dicing market how they are coping with the global hardships of 2009

Meat processors are always under pressure from demanding multiples – a trend that is further pronounced in the current climate. Adam Baker looks at how weighing system suppliers are helping customers take the strain.

Think again. Making cutbacks in IT investment may seem the thing to do in the current economic climate but could prove short-sighted, says Adam Baker