Process technology in product reformulation

Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.

Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.

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.

Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.

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.

Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company, founded in the 1830s, which now serves over a million businesses.

Processing and preservation techniques have a major role to play in optimising the nutritional content of foodstuffs.

Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these together.

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.

Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.