Natural and Improving Health Top Campden BRI Member Priorities
As part of their annual research selection exercise, Campden BRI members prioritise projects aligned to specific strategic themes, each of which addresses the industry's stated needs.
18 Jan 2010 --- Campden BRI members have identified natural ingredients, product shelf-life and ways to improve the overall 'healthiness' of the diet, alongside processing innovation and microbiological issues, as key priorities for 2010.
As part of their annual research selection exercise, Campden BRI members prioritise projects aligned to specific strategic themes, each of which addresses the industry's stated needs.
Leighton Jones, Head of Corporate Communications at Campden BRI explains: "Our research programme is designed to address specific aspects of food and drink production - from raw materials and ingredients, through manufacturing and product quality to food safety and consumer issues. This year's selection saw continued interest in the use of clean label ingredients and natural sources of antioxidants - for improved functionality and shelf-life, respectively. Similarly, ongoing interest in diet and health is reflected by new projects on salt reduction, satiety, and product innovation in relation to 'wellness'.
As always there was significant interest in product safety, with high priority attached to problem micro-organisms, as well as in innovation in analysis and processing - as highlighted by projects on better exploitation of instrumental analysis, use of sensor technology for monitoring product quality, and assessing new technologies in manufacturing and processing."
