Topical podcasts from Campden BRI Campden BRI
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- Technology
Topical podcasts for the food and drink industry from Campden BRI
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Sugar and energy reduction in drinks
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
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Pasteurised chilled food shelf life
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
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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.
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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.
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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.
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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.