The British Sandwich Association


Last updateThu, 14 Jun 2018 10am

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Campden BRI News w/c 4 December

Here's your latest 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.

Sugar reduction in foods

Sugar reduction is a hot topic as government targets and consumers demands change.
Our ‘Sugar reduction in foods’ course, 6 February, will provide an overview to key topics including:

• Why reduce sugar?
• The functionality of sugar
• Alternative ingredients (high potency sweeteners and polyols)
• Regulatory issues, including health and nutrition claims
• Sugar reduction in different applications such as bakery products, beverages and sweet sauces/condiments and preserves
• Ways of assessing the sensory properties of reduced sugar products

Find out more 

Updated guide - protecting food and drink from deliberate attack

The Food Standards Agency, Defra and the British Standards Institute have published refreshed guidance on protecting the food and drink supply chain from attack. We helped to develop the document as member of the steering group.

The free guidance covers the different types of threat that industry faces and the sources, how to manage the risk, critical control and how to respond to an incident.

Read the guidance 

Nutritional labelling of alcoholic drinks

Labelling of ingredients and nutritional information on most alcoholic drinks has long been voluntary in the United Kingdom, European Union and most world markets. However, many trade associations have introduced voluntary schemes to provide this information.

David Miles and Jonathan Coleman talk about what information should be provided to consumers, the nutritional analysis of alcoholic beverages and international nutrition labelling requirements.

Read the blog

Solving microbial contamination in the factory

Many of the microbiology enquiries that we receive which relate to manufacturing on-site issues are difficult or impossible to resolve via email or over the phone. In some cases, the enquirer doesn’t know what information is important for our microbiologists to best help them. It can often save a lot of time and expense if a microbiologist can pay the factory a visit.

Dr. Phil Voysey, Microbiologist at Campden BRI, describes some of the contamination issues he’s helped clients to solve.

Read the blog