Sugar and energy reduction in drinks

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

About Rachel Rosin

Rachel has worked here at Campden BRI since 2009, initially as a packaging technologist, and joined the Product Innovation team in 2011. Rachel's responsibilities as Product Prototyping Team Lead include contract product development for a wide range of food and beverages as well as being involved in processing trials for clients within Campden BRI's pilot plant facilities.

Read more...

Contact an expert