Fermented and alcoholic drinks Member Interest Group
Chair: Ian Rogerson, Co-operative Group
MIG Manager: Emma Burton
Exploring new sensory methods of assessing beers, ciders and other alcoholic beverages
Predicting the results of hop blending on final beer flavour/aroma using analytical and sensory methods
Quality and safety of cereal–based products and ingredients for the food and brewing industry
Novel natural preservative systems for use in drinks, sauces and other high Aw foods
The Fermented and alcoholic drinks MIG was created at the start of 2014. The group has a range of interests related to alcoholic
beverages including improving utilisation, new hop varieties and flavours, feed safety, legislation, production methods, environmental impact,
product safety, chemical and microbiological contaminants, flavour stability and consumer trends and attitudes. Topics relating to cider, wine and
spirits are also of interest to this group.
As for the twelve other MIGs, a typical agenda features topical discussions, member funded project updates and presentations from external speakers. Members also have the opportunity to network with Campden BRI staff, the speakers and attendees from other member companies as part of their horizon scanning and business intelligence activities.
Find out more about this MIG
If you are interested in joining this MIG fill out our MIG request form