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Campden BRI February Newsletter


05/02/2018
 

 

 

February newsletter

 

 

Our February 2018 newsletter is now available. It includes items on:

 

  • Modelling the impact of food structure on food texture
  • Research into English wines
  • Choosing new microbiological methods
  • The impact of ingredients on bread structure and quality
  • Designing packaging for older consumers
  • Novel ingredients from natural sources
  • Regulatory considerations for sports foods

 

 

Rounded Rectangle: Read the newsletter

 

 

 

 

Hand picked for you...

 

 

Find out the latest results from our current research projects

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