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– experts on video from Campden BRI – A series of expert talking heads on a wide variety of topics, contact
firstname.lastname@example.org, if you would like further information on any of the topics covered.
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
How DNA profiling can reveal so much more about the microbiological quality of food.
Gael Delamare explains how a member funded research project will evaluate 3D printing.
Linda Everis discusses how to set a shelf life.
Bertrand Emond talks about the success factors in food safety culture.
Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.
In this whiteboard presentation, Andrew Collins talks about food safety plans.
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.
BRC Global Standard for Food Safety Issue 8 was launched in August 2018, with the first conducted against it from 1st February 2019.
Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products. (Charlotte Holmes)
Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet (Laura Elam)
Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)
We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)
Food safety systems and culture in meeting the needs of global markets (Andrew Collins)
New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)
We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)
New service, based on computer models, to assess the hazard of chemicals and identify if a contaminant could potentially pose a risk to human health. (Anton Alldrick)
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination. (Joy Gaze)
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)
Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)
Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
Technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product. (Danny Bayliss)
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)
The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)
Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)