Topical podcasts from Campden BRI Campden BRI

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.