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.
The Institute of Food Science & Technology (IFST) and Campden BRI are urging UK food science and technology students to take part in Ecotrophelia UK.
Campden BRI has announced the extension of its UKAS accreditation to cover the detection of Hepatitis A and Norovirus in fresh and frozen berries and salad vegetables.
Campden BRI and Alchemy in partnership with BRC Global Standards, SGS, SQF, TSI, NSF – Latin America and GMA – SEF have released the results of the fifth annual global survey of food safety training.
A new Campden BRI consultation identifies the challenges that the food industry will need to tackle using science and technology.
Healthy baked goods brand Modern Baker has received a £763,000 grant from Innovate UK to lead a two-year research and development project into improving the nutritional quality of bread.