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
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Explore " campden bri" with insightful episodes like "Sugar and energy reduction in drinks", "Pasteurised chilled food shelf life", "Hygiene implications of BRC7", "Continuing professional development through academies" and "Authenticity testing" from podcasts like ""Topical podcasts from Campden BRI", "Topical podcasts from Campden BRI", "Topical podcasts from Campden BRI", "Topical podcasts from Campden BRI" and "Topical podcasts from Campden BRI"" and more!
Episodes (49)
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.
Exporting to the UK
Steve Spice and Julian South discuss some of the issues that those exporting food and drink to the UK need to consider â including labelling issues, additives legislation and associated analytical requirements.
Member interest groups (MIGs)
Member Interest Groups provide the close interactions with members that enable us to ensure that our R&D, services and products meet the needs of members.
Threat Assessment Critical Control Point (TACCP)
Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP â a systematic evaluation of vulnerable elements of the supply chain, to help in the defence of food and drink against malicious attack or significant environmental events.
Mitigating acrylamide formation in food
Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox â ways of reducing acrylamide levels in finished products.
36th Annual Campden Lecture at Campden BRI Day 2014
Dr. Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo Global Research and Development, discusses how strategic R&D can catalyse product development and, through it, drive significant market success â using examples from PepsiCo's radically transformed approach.
Package seal strength and integrity
Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for product safety and spoilage.
Replacing fats with oils
An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly saturated fat, content. Charles Speirs discusses the issues surrounding the replacement of fats with liquid oils in bakery products.
Troubleshooting taints
Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described, and lessons that can be learnt in how to prevent them from occurring.
Food allergens â reference doses, action levels and precautionary labelling
Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels, and how they can they can be used to determine whether there a need or justification for precautionary labelling of products.
Change in food labelling legislation
Principal food law advisor Ruth Price discusses the main provisions of the Food Information Regulation, which is due to be enforced in December 2014, along with knockâon effects and implications arising from its introduction.