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How to pasteurise dry ingredients
Technologist Craig Leadley explains how to pasteurise dry ingredients such as herbs, spices, powders, nuts and seeds, and new equipment at Campden BRI for companies to look at how the process could help them with their ingredients.
About Craig Leadley
From more than 30 years in the food and drink industry, the majority of which spent supporting clients and conducting research here at Campden BRI, Craig has a vast range of knowledge and experience, as well as extensive industrial and academic connectivity.
Over his career he has built our multi-partner collaborations, developed grant applications, overseen our research programme, and been involved in food preservation and manufacturing (with a particular focus on thermal processing and emerging technologies, about which he has published a number of books and journals).
Craig supports companies with accessing grants, and is currently focused on start-up and small to medium-sized enterprises (SMEs) through grant funding.