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Campden BRI News w/c 19 June

Here's your fortnightly 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.

Health concerns and packaging needs of ageing consumers: new report

Our new report investigates ageing consumers’ self–reported health concerns (current and future), their consumption of different ingredients and nutrients, together with their attitudes and purchase behaviour of supplements and fortified products. 
The study (RD425 - Older adults: which aspects of health are particularly important and what challenges do they face in terms of shopping and opening different types of packaging) also identifies the challenges ageing consumers face when opening packaging and doing their grocery shopping. The report is available exclusively to members of Campden BRI and can be found on the project web site. 
Read the report

Reducing sugar in bakery products

Sugar reduction in bakery is a hot topic. Producers of bakery products are looking to replace or reduce sugar in their baked goods to comply with a 20% mandated reduction in total sugar from Public Health England.

Our ‘Reducing sugar in bakery products’ seminar on Friday 22 September will bring together a range of speakers, from industry, academia and industry bodies - as well as our own experts - to discuss the challenge and share ongoing work to develop tools to facilitate the reduction needed.

Find out more and register on the event webpage

Insects as ingredients: updated factsheet

As you showed an interest in our ingredients insights factsheet on insects, you may be interested to know that an updated version is now available.

We have made some amendments to Insects – considerations for use in food and drink products (RD419). The new version is available on the Emerging ingredients – considerations for use in products project website.

Read the updated factsheet 

Aligning brand expectations to the emotional customer experience

Sensory branding deepens the emotional engagement of consumers with brands, products and packaging. It strengthens loyalty, delivers a competitive advantage and creates long-term profitability.

In this webinar, Peter Burgess and Sarah Thomas of Campden BRI and Simon Harrop of The Aroma Company discuss the role of sensory branding in brand development, explain why understanding emotions is vital for connecting brands with consumers and outline Campden BRI’s Sensing Brands approach.

Watch the recorded webinar

Highlights of Campden BRI Day 2017

Did you miss Campden BRI Day?

Catch up with all the highlights from the day including the speech delivered by Heather Hancock, Chair of the Food Standards agency, our briefing sessions on the latest hot topics, the exhibits and the results of the student food innovation competition Ecotrophelia. Click Here