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How to pasteurise dry ingredients
Technologist Craig Leadley explains how to pasteurise dry ingredients such as herbs, spices, powders, nuts and seeds, and new equipment at Campden BRI for companies to look at how the process could help them with their ingredients.
About Craig Leadley
Craig is a food industry professional with over 25 years of experience in food manufacturing consultancy. Technology Fellow at Campden BRI engaged in training, consultancy and research grant development with the industrial/academic community.