Sugar and energy reduction in drinks

Rachel Rosin outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.

About Rachel Rosin

Rachel has worked here at Campden BRI since 2009, initially as a packaging technologist, and joined the Product Innovation team in 2011. Rachel's responsibilities as Product Prototyping Team Lead include contract product development for a wide range of food and beverages as well as being involved in processing trials for clients within Campden BRI's pilot plant facilities.

Recent podcasts

41st Annual Campden Lecture
In celebration of our centenary year, this Annual Campden Lecture was a triple bill with three industry leaders.
CO₂ in food packaging
The role of CO₂ in in modified atmosphere packaging.
Reformulation for calorie reduction
Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
40th Annual Campden Lecture
Ian Wright, Chief Executive, FDF, delivered the 2018 lecture “A whole new world: food and drink after Brexit.”
39th Annual Campden Lecture
Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.

Sugar and energy reduction in drinks

About Rachel Rosin

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