The British Sandwich Association


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Campden BRI News w/c 10 October

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.

Emerging ingredients – technical challenges for innovation

It’s essential to keep up to date with emerging ingredients in order to differentiate your food and drink products from those of your competitors. Understanding the technical challenges can also help to prevent issues arising during product development.

Join us for a free 30 minute webinar on Thursday 26th October at 15:00 (GMT+1), where Rachel Gwinn, Product Development Scientist, will identify some of the on-trend ingredients and discuss the practical considerations for their use.

Email to book your place This email address is being protected from spambots. You need JavaScript enabled to view it. 

How can enzymes make baked goods healthier?

The baking industry faces many challenges in providing products that meet the needs of modern consumers. Government targets have led to a reduction in the amount of fat, sugar and additives used in manufacturing, but consumer demand has also created a desire for more clean-label products.

In our latest blog, Sarab Sahi, Rheology and Texture Specialist, explains how enzymes can be used to replace additives and reduce fat, sugar and fibre to make healthier baked goods.

Read the blog

Sugar reduction in foods

Sugar reduction is a hot topic as government targets and consumers demands change.
Our ‘Sugar reduction in foods’ course, on 31st October, 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 

Label artwork – get it right

Artwork signoff is one of the crucial stages in the product approval process and must be managed efficiently by companies to ensure they get their products’ artwork right and fast to the market.

We have developed SPECTRUM - an online artwork signoff system - to make the signoff faster and more efficient. SPECTRUM is a secure, centralised hub that stores all artwork versions, design and FTP files of each SKU and is accessible from anywhere in the world.

Free demo and trial

We are offering a free demo of SPECTRUM followed by a free trial so you can experience how SPECTRUM makes your artwork approval process quick, efficient and right first time.

Contact us for your free demo This email address is being protected from spambots. You need JavaScript enabled to view it.

Food safety management systems - rare UK opportunity to hear from world experts

Food safety management systems are undergoing a period of big change. Our masterclass on October 26 provides a unique opportunity to discuss the future of food safety management with world experts. Presentations include:
• Barriers to implementing effective food safety management systems? - Sara Mortimore, Land O’Lakes Inc
• Has HACCP had its day? - Prof Carol Wallace, University of Central Lancashire
• The Codex Recommended International Code of Practice: review approach and progress - Kevin Hargin, FSA
• What impact will FSMA have on international standards and legislation? Robert Brackett, Institute for Food Safety and Health, Illinois Institute of Technology
• The link between food safety systems and food safety culture? - Joanne Taylor, Taylor Shannon International
• What will food safety management systems look like in ten years time? - David Highton, AW/90

Find out more