Topical podcasts from Campden BRI

Campden BRI

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Topical podcasts for the food and drink industry from Campden BRI

15.02.2016

Sugar and energy reduction in drinks

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

6 мин.
10.02.2016

Pasteurised chilled food shelf life

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

3 мин.
18.12.2015

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.

6 мин.
22.10.2015

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.

6 мин.
22.07.2015

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.

7 мин.
18.06.2015

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.

20 мин.
08.05.2015

Preserving nutritional content

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

6 мин.
25.03.2015

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.

6 мин.

См. все (49)

Topical podcasts for the food and drink industry from Campden BRI

Автор

Campden BRI
Годы выхода

2010 - 2016
Выпуски

49
Сайт подкаста

Topical podcasts from Campden BRI

Topical podcasts from Campden BRI

Sugar and energy reduction in drinks

Pasteurised chilled food shelf life

Hygiene implications of BRC7

Continuing professional development through academies

Authenticity testing

37th Annual Campden Lecture at Campden BRI Day 2015

Preserving nutritional content

Process technology in product reformulation

Об этом подкасте

Информация

Topical podcasts from Campden BRI

Выпуски

Sugar and energy reduction in drinks

Pasteurised chilled food shelf life

Hygiene implications of BRC7

Continuing professional development through academies

Authenticity testing

37th Annual Campden Lecture at Campden BRI Day 2015

Preserving nutritional content

Process technology in product reformulation

Об этом подкасте

Информация