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Product reformulation
Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the effect on sensory aspects.
About Linda Everis
Linda has a wealth of knowledge, experience and expertise from her time in Microbiological Analytical Services and Microbiology Safety and Spoilage. She joined Campden BRI in 1995 as a Senior Technician in the Microbiological Analytical Services group having graduated from the University of Wales Aberystwyth with a BSc in Biology.
Alongside the expert support that Linda provides to our members and clients, Linda conducts project work and research, and has been author and co-author of articles and papers for a variety of microbiological publications and Campden BRI reports.
Linda also lectures on shelf-life, challenge testing and predictive microbiology for our many training courses and seminars.