Now in its eighth year, the Ecotrophelia UK competition challenges teams of UK students to develop innovative, eco-friendly food and drink products.
The guidance has been updated to align with recent developments in the area of shelf-life evaluation, including the implementation of new EU microbiological criteria regulation and EU recommendations for setting a shelf-life.
Campden BRI will help select the most suitable plant-based proteins for products and how they will function during new product development.
A team of students from University of Reading has won the gold prize at Ecotrophelia for their vegan energy sweets for endurance athletes.
The definitive guide to using a clean steam process in your food and beverage plant. Get the free white paper.
Thew Arnott recently expanded its technical support team with the addition of Verity Clifton as applications technologist. A food technology graduate, Clifton was previously with Tate & Lyle and has also had experience working with Campden BRI.