Webinars
Providing insight into the science and technology underpinning food and drink production. Contact us if you would like further information on any of the topics covered.
UK NPM 2018 and free sugars: Navigating potential changes to HFSS restrictions
Are you prepared for the potential implementation of UK NPM 2018? If you missed this popular webinar, the recording can help you get up to speed.
Product optimisation: boost revenue and cut cost, whilst maintaining food and beverage quality
In this webinar, you can hear from our experts on the different key areas where products can typically be optimised, as well as how to do it.
Egg functionality: tackling variability and ensuring product quality
Egg characteristics will vary depending on the diet, environment and genetics of the hens, as well as the production practices, age of the eggs and their sto...
Plant protein functionality: tools to assist with a growing trend
Using plant-based proteins can present challenges, especially where you are trying to replace the functionalities of animal-based ingredients, such as eggs.
Improving your supply chain resilience
This webinar discusses the latest best practice for ensuring that your supply chain remains resilient when under threat.
Packaging under the microscope
This webinar explains how microscopy techniques can be used to assess the plastics and metals commonly used in food and drink packaging. ...
Recent developments in Chinese food legislation
This presentation explains the registration process that overseas food manufacturers need to go through when exporting their food products to China. ...
Pulsed electric field (PEF) processing: what are the benefits?
This presentation explores how PEF works, what the current applications are and how it could potentially be used in other ways.
Allergen labelling for foods prepacked for direct sale (PPDS)
From 1 October 2021 in England, Wales, Scotland and Northern Ireland, any food that is prepacked for direct sale (PPDS) must have appropriate labelling.
COVID-19 - Testing, factory hygiene and risk assessment
This webinar will explain how Campden BRI can help you test for the presence of COVID-19, risk assess your factory hygiene and keep your site COVID secure.
Remote auditing to help you manage risk
This webinar describes how remote auditing works, how you can prepare for it and how to ensure compliance with food safety systems.
Learning Matters!
Bertrand Emond covers how our work lives have evolved in recent months & how we as individuals and businesses are striving to adapt and learn
SARS-CoV-2 and Foodborne viruses a review of the UK situation
Martin D'Agostino gives us a quick review of frequently asked questions regarding SARS-CoV-2 and other virus news
Global Survey Food Safety Training 2020
Bertrand Emond covers the results of his annual global food survey in a clear and graphic format.
Characterising the physical properties of food
This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.
Extension of product shelf-life through superchilling
This recording looks at how a member-funded project has investigated a range of products showing strong potential for shelf-life extension during storage.
What are the issues surrounding acrylamide?
This session considers how acrylamide has influenced food safety management and new product development practices.
Allergen labelling of prepacked foods
This presentation discusses allergen labelling worldwide and how it compares to the EU.
How to strengthen your food safety culture with GFSI’s new position paper
According to the Global Food Safety Initiative’s (GFSI) new position paper, a strong food safety culture depends on five key dimensions.
BRC Global Standard for Food Safety Issue 8
This webinar outlines the key changes in BRC Global Standard for Food Safety Issue 8, which was introducted in August 2018.
Novel Foods Regulation – what has changed?
This presentation discusses the changes to the definition of a novel food, the authorisation process and how the new Regulation makes it ea...
Enhanced shelf life evaluation using Advanced Microbial Profiling
This recording outlines the principles and applications of Advanced Microbial Profiling and how it can be used to determine a more meaningful product shelf l...
Control of viruses in food production
This session provides an overview of our latest research into the control of foodborne viruses. (Member access only)
Sugar reduction in the UK and the implications for labelling
This session explains the impact that sugar reduction is having on labelling practices for food business in the UK.
Emerging ingredients - technical challenges for innovation
This webinar identifies the latest on-trend ingredients and discusses the practical considerations for their use.
Good factory hygiene: how to avoid BRC non-conformities
This webinar explains the most common non-conformities in BRC audits against Section 4 (Site Standards).
Developments in food microbiology
This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments ...
New technologies for food and drink manufacturing
This webinar explains the feasibility studies that occurred up to June 2017, including UV-C and pulsed electric field processing. (Member ac...
Aligning brand expectations to the emotional customer experience
This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting brands with consu...
Predicting the results of hop blending
This webinar explores the feasibility of using predicted flavour and aroma characteristics to produce beers with a targeted sensory profile. ...
Extension of product shelf-life through super chilling
This session outlines member funded project work on investigating food products showing strong potential for shelf life extension through su...
On-line technologies for food process control
This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the developm...
Assuring the quality and safety of cereal-based food products
This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods ...