Sugar and energy reduction in drinks
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
Topical podcasts from Campden BRI
en-engFebruary 15, 2016
foreign bodies
identifying foreign bodies
campden bri
foreign bodies in food
foreign body identification
Foreign body identification
en-engSeptember 29, 2010
What was the main topic of the podcast episode?
Summarise the key points discussed in the episode?
Were there any notable quotes or insights from the speakers?
Which popular books were mentioned in this episode?
Were there any points particularly controversial or thought-provoking discussed in the episode?
Were any current events or trending topics addressed in the episode?
About this Episode
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.
Recent Episodes from Topical podcasts from Campden BRI
Pasteurised chilled food shelf life
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
Hygiene implications of BRC7
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and drink.
Continuing professional development through academies
Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.
Authenticity testing
Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7 Standard requirements for supply chain assurance.
37th Annual Campden Lecture at Campden BRI Day 2015
Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company, founded in the 1830s, which now serves over a million businesses.
Preserving nutritional content
Processing and preservation techniques have a major role to play in optimising the nutritional content of foodstuffs.
Process technology in product reformulation
Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these together.
Product reformulation
Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the effect on sensory aspects.
Cereal and cereal product specifications
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.