The British Sandwich Association

Tue09262017

Last updateMon, 25 Sep 2017 12pm

You are here: Home Magazines Titles Sandwich & F2G News Back Issues Campden BRI News w/c 4 September

Campden BRI News w/c 4 September

Here's your fortnightly update on the wide range of infomation and training available from Campden BRI. Practical scientific, technical, regulatory and information support for the food and drink industry.

An introduction to brewing

This intensive short course on 10 – 12 October will provide attendees with a basic understanding of the brewing process. The course covers all areas of the malting and brewing process, from barley through to the sensory evaluation of the finished beer.

It is suitable for employees at all levels who need to have a basic technical understanding of the malting and brewing process.

Find out more http://yourcampdenbri.co.uk/2I5E-14I88-3XWWXQ-MGV5C-1/c.aspx

The power of sensory branding

The senses work together to elicit memories and emotions which in turn builds strong relationships between the brand and the consumer.

Campden BRI’s seminar ‘The power of sensory branding‘ on Thursday 30 November will focus on the integral aspects of sensory branding, the benefits of incorporating sensory and how to adopt the process into organisations.

Find out more http://yourcampdenbri.co.uk/2I5E-14KUM-3XWWXQ-MJ9GA-1/c.aspx

Reducing sugar in bakery products - there's still time to register

Sugar reduction in bakery is a hot topic. Producers of bakery products are looking to replace or reduce sugar in their baked goods to comply with a 20% mandated reduction in total sugar from Public Health England.

Our ‘Reducing sugar in bakery products’ seminar on Friday 22 September will bring together a range of speakers, from industry, academia and industry bodies - as well as our own experts - to discuss the challenge and share ongoing work to develop tools to facilitate the reduction needed.

Find out more on the event webpage http://yourcampdenbri.co.uk/2I5E-14JTC-3XWWXQ-MI774-1/c.aspx