Product optimisation: boost revenue and cut cost, whilst maintaining food and beverage quality

28 minutes

Product optimisation is the means to deliver unrealised potential from your product by exploring both cost and value.

Our technical experts can support your initiatives for reducing costs and increasing efficiency and profitability. All whilst understanding, protecting and even improving the attributes that consumers value.

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.

How can we help you?

If you’d like to find out more about product optimisation, contact our support team to find out how we can help.

Contact an expert

Are you a Campden BRI member who attends the MIG meetings?

- If not, you’re missing out on a whole host of exclusive benefits such as learning from industry-leading experts and networking with peers to overcome your challenges.

Member Interest Groups

More on Product optimisation

Plant worker loading retort

4 key scenarios when you might need to optimise your process

While food safety is and always will be paramount, the pressure on manufacturers to produce products not only safely, but in the most cost effective and effi...


Employees working in sensory kitchen, cooking and passing food into booths

Better understand your position in the marketplace with rapid sensory product benchmarking (UKAS Accredited)

Rapid sensory product benchmarking is a great, cost-effective way to get an ‘informed consumer’ perspective on your products.


Food factory inspector doing visual inspection of the product.

Using sensory evaluation and quality planning for product quality management

Discover how sensory science and quality planning can improve product quality, supported by our consultancy, guidance, and training.


Beer being poured into a conical flask in a laboratory

Exploring the pathogenic challenges and uncertainties with low/no alcohol beer

Find out about the latest issues and research we’ve been exploring in brewing microbiology, which we will also discuss in more detail at our Brewers’ Day event.


Beer being analysed in laboratory with microscope

Our new pasteurisation optimisation research

To demonstrate that yeast ascospores can be used as a pasteurisation bioindicator for the validation of flash pasteurisation for various alcoholic and alcoho...


Selection of vegetables surrounding sauce jars

Induction heating – applications and benefits for efficiency, sustainability and more

How induction heating works, its applications and benefits, and how we can help you to implement it for your products and processes.


Contact an expert