Campden BRI logo
Campden BRI logo

Sugar and energy reduction in drinks

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

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

About Rachel Gwinn

Rachel joined Campden BRI in 2009 as a packaging technologist after graduating from Reading university where she obtained a BSc in Food Science. Read more...