Shows
Topical podcasts from Campden BRIMitigating acrylamide formation in foodAnton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide levels in finished products.
2014-07-1500 minTopical podcasts from Campden BRIFood allergens – reference doses, action levels and precautionary labellingAnton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels, and how they can they can be used to determine whether there a need or justification for precautionary labelling of products.
2013-10-2900 min