many challenges in providing products that meet the needs of modern consumers,
especially since baked goods are often seen as indulgent, with high levels of fat and sugar. Government targets have led to a reduction in the amount of fat, sugar and additives used in manufacturing, but consumer demand has also created a desire for more clean-label products.
It's essential to keep up to date with emerging ingredients in order to differentiate your
food and drink products from those of your competitors. Understanding the technical challenges can also help to prevent issues arising during product development. In this webinar, Rachel Gwinn identifies the latest on-trend ingredients and discusses the practical considerations for their use.
project focuses on the functionality and interaction of starches with other flour components
and ingredients in a range of products, in order to get a better understanding of factors leading to staling, and develop strategies to counter these changes.
Better insight into product quality can help drive quality improvements. Sophisticated
imaging technology can provide this insight into product composition, colour and physical structure. This clip illustrates some of the tools we can use to help you assess and optimise the quality of your products.
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207