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. 2016/02/15

    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 分鐘

  2. 2016/02/10

    Pasteurised chilled food shelf life

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

    3 分鐘

  3. 2015/12/18

    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 分鐘

  4. 2015/10/22

    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 分鐘

  5. 2015/07/22

    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 分鐘

  6. 2015/06/18

    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 分鐘

  7. 2015/05/08

    Preserving nutritional content

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

    6 分鐘

  8. 2015/03/25

    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 分鐘
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Topical podcasts for the food and drink industry from Campden BRI

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