Podcasts about campden bri

Picture yourself standing in the supermarket aisle, reading a food label that promises the world: "Boosts immunity!", "Burns fat naturally!", "Scientifically proven results!" - and finding yourself wondering: "Wait, can they actually say that?" In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, we tackle a deceptively simple question: Who's actually watching what food companies say about nutrition, and are the current rules fit for purpose in our digital age? Our guest speaker unpacks the world of nutrition regulations, from the glaring gaps in current legislation to the wild west of social media marketing.  We explore how traditional advertising rules are being challenged by Instagram stories and TikTok videos, and whether artificial intelligence might hold the key to monitoring the millions of nutrition claims made every day across digital platforms. Lewis Wallis, Regulatory Affairs Advisor, Campden BRI

The Training Methods and Their Impact on Workforce Performance in Manufacturing Study is a 57-question survey developed by Intertek Alchemy and Campden BRI and distributed through numerous associations. The survey explores current manufacturing training programs in search of ways to improve factory safety and efficiency. Dante Dominick, Marketing Director and Senior Industry Analyst joins the podcast to discuss the survey queries and key findings. Download a copy of the survey here and listen for an in-depth summary.Sponsored By:

In this episode of the Food Matters Live podcast, we are looking to the future. Specifically, at the food innovators who may well be shaping the industry for years to come. EcoTrophelia UK is a national competition where students design eco-innovative food products. The winners go on to compete in a European final and, as well as receiving a cash prize, some of the entrants could see their products end up on supermarket shelves. The competition is organised jointly by the Institute of Food Science and Technology, and Campden BRI.  The competition is open to teams of students registered at a university or other establishment of scientific or technical higher education.  We went along to the UK final, which was held at Sainsbury's HQ in central London in June. From all at Food Matters Live, a huge congratulations to each of the finalists. Visit the EcoTrophelia website to find out how you can enter a team into next's year competition.

This week, Cade welcomes Dr. Grzegorz Rachon, Brewing Microbiology Research Section Lead at Campden BRI, back to the lab to discuss his work on improving microbial stability in beer with isomerized hop extracts.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The impact of isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol-free lager

In conjunction with University of Georgia, Market Research Institute International launches a new course covering the basics of qualitative market research. If you are just getting started or looking to expand your consumer insights tool kit, this is the course for you.  Nielsen and Nexstar Media Group announces a multi-year agreement where Nielsen will provide Nexstar with rating services for their local television stations, digital subchannels, as well as national ratings for WGN America and Antenna TV. IRI launches IRI Lift for Pinterest. With IRI Lift, advertisers who publish campaigns onto Pinterest will have the ability to measure the impact of their campaigns on driving offline sales.  Conscore’s Chief Executive Officer and Executive Vice Chair, Bill Livek, is to present at 22nd Annual Needham Growth Conference in New York City on Wednesday, January 15th.  In human capital news, Analytic Partners has appointed Kathy Bachmann as the general manager of the Americas. Peter Headridge, former Kellogg’s VP and CSM director, has been named Chief Operating Officer at Campden BRI.  Find links to these stories in our show notes. For more detailed commentary, be sure to signup for our weekly newsletter at www.happymr.com. And that’s your daily briefing of marketing research news. Find Jamin Online: Email: jamin@happymr.com LinkedIn: www.linkedin.com/in/jaminbrazil Twitter: www.twitter.com/jaminbrazil Find Us Online: Twitter: www.twitter.com/happymrxp LinkedIn: www.linkedin.com/company/happymarketresearch Facebook: www.facebook.com/happymrxp Website: www.happymr.com Sources:  Market Research Institute International: https://www.georgiacenter.uga.edu/courses/market-research/qualitative-market-research Nielsen: https://ir.nielsen.com/investor-relations/shareholder-information/press-releases/Press-Release-Details/2020/Nexstar-Media-Group-And-Nielsen-Enter-Into-Multi-Year-Measurement-Services-Agreement/default.aspx   IRI Worldwide: https://www.iriworldwide.com/en-US/News/Press-Releases/IRI-to-Launch-IRI-Lift-for-Pinterest-Marketing-Optimization-Solution  Comscore: https://www.comscore.com/Insights/Press-Releases/2020/1/Comscore-to-Present-at-Needham-Growth-Conference Analytic Partners: https://analyticpartners.com/news-blog/2020/01/kathy-bachmann-joins-analytic-partners-as-gm-of-the-americas/ Campden BRI: https://www.campdenbri.co.uk/pr/new-staff.php

If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and uses. To get a birds-eye view of the process, I bring Michael Addams onto today’s show. He is the Bakery Science Manager at Campden BRI, a membership-based organization that works with the global baking industry to help problem solve with ingredients and products, answering the questions behind the science of baking. Based in the U.K., the organization is very familiar with the Chorleywood baking process. This dough-making method originated in England after WWII, as bakers needed to find a way to utilize their home-grown soft wheat. So what is the Chorleywood process? Michael explains the key components of this quick-time dough that relies on the mechanical development of gluten. The dough is mixed not to a certain time, but to a certain energy input. A few things we discuss are: - Why is flour type so important to this process? - Why does it rely on a special type of mixer? - Do dough conditioners need to be used? - What all kinds of bread can you make with it? - What are some new advancements? While this method of baking may not be used much around the world, it does offer some interesting points of discussion and insight science behind dough and mixing. So get ready to learn something new!

Once again, Skype and Call Recorder weren’t playing nicely for Ben while Don felt a bit like Michael Douglas in the Wonder Boys. Don has been investigating Google Hangouts for running a online live show though Michelle Danyluk didn’t think they could do a live show at IAFP, unless maybe it was in the format of an 80’s dating show, like the one on Mallrats. Ben had some follow up to his son, Jack, vomiting on a Delta plane reported in Episode 37 . While Ben initially thought the etiological agent was Astrovirus (which would make Jack ‘Astro Boy’) he wasn't sure after feeling the effects a week later. It even stopped Ben from fully enjoying the dinner he had at Fire with Michele. Ben then had some follow up about the state ag-gag laws. The guys were concerned about the protective approach instead of being open and transparent. The latter would also help the agriculture industry to create a greater understanding of food production. And sometimes an exposé (or Exposé) can change things for the better. In the new Bug Trivia segment, Don shared some information about Salmonella pulled together by Carl Custer. It turns out that Salmonella was named after a guy who didn’t discover it and after a disease that it didn’t cause – go figure. The discussion then turned to a Cryptosporidia-related outbreak in Bendigo, Australia. Ben felt that the public health messages in the article were conflicting (and incorrect). The guys disagreed with the advice that hand hygiene was important (in this instance) and were more inclined to believe that it was transmitted through swimming pools. In fact, crypto is a hardly little parasite for which alcohol based sanitizers and even chlorine aren’t effective. This reminded Don of a recent hepatitis A scare and an article that was published in the journal of Food Protection entitled “Cost Effectiveness of Vaccinating Food Service Workers against Hepatitis A Infection” which concluded a public health benefit to hospitality workers, but not patrons. This prompted a broader discussion about Hep A infected restaurant staff. The guys then turned from pastry chefs in restaurants to pastry in Greek university canteens. The guys were concerned about the results, though Don’s work on ready-to-eat foods in university canteens shows much, much lower levels. Well, maybe the staff in the Greek university canteens didn’t have time for training, just like the business that took part in a study by Campden BRI, which indicated that food safety training was hampered by lack of time. However, Don and Ben were skeptical about “43% [who] said food safety training was obstructed by the difficulties of checking the effectiveness of training programmes.” Ben then steered to conversation to writing journal articles and Don’s use of contour plots – he clearly is The Boss. Don’s contour plot shows the log increases in Listeria organisms given time and temperature, from which suitable consumer messages can be created. Before signing off, the guys then briefly talked about Doug Powell being fired from Kansas State for bad attendance and Don expressed his gratitude for all of Doug’s work, which helped him enormously over the years. And it looks like Doug’s keen to come on the podcast … so stay tuned. In the after dark, the guys talked about toilet paper dispensers for campers, though Ben’s missing the iPhone holder, and the Apple remote.​

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.

Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.

Alan Campbell from Campden BRI told FoodProductionDaily.com about the new UK carbon footprinting specification, the PAS 2050, which the UK-based research group has been evaluating.

Pulsed light can be used to inactivate micro-organisms on food and packaging surfaces. Craig Leadley from Campden BRI outlines how the technology might also provide cost savings to manufacturers.