Topical podcasts from Campden BRI

Campden BRI
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Topical podcasts from Campden BRI

Topical podcasts for the food and drink industry from Campden BRI

  1. 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.

    6min

  2. 10/02/2016

    Pasteurised chilled food shelf life

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

    3min

  3. 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.

    6min

  4. 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.

    6min

  5. 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.

    7min

  6. 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.

    20min

  7. 08/05/2015

    Preserving nutritional content

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

    6min

  8. 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.

    6min
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Topical podcasts for the food and drink industry from Campden BRI

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