Dive into ultra-processed foods with Campden BRI
The knowledge gap on ultra-processed foods is the focus of Campden BRI’s latest seminar. Covering both plant-based and cultured meats, the event will provide a comprehensive exploration of ultra-processed foods, including their microbiology and nutrition.
The topic of ultra-processed foods is capturing consumers attention, as research indicates that over 61% are expressing worrisome thoughts on the uptick in UPF, while just 30% can accurately label these foods.
With no universally agreed definition, the event aims to dive into the misconceptions of ultra-processed foods.
‘Ultra-processed foods – unveiling the microbial world and more’ will be taking place on Wednesday 10 July at the Campden BRI head office in Chipping Campden for a membership price of £130 per ticket, or £180 for non-members.
The seminar is directed by Fiona Cawkell, with speakers including Campden BRI’s own experts, Sabina O’Reilly, project manager in safety & spoilage microbiology, Michael Adams, head of product innovation, Craig Leadley, technology fellow, and Ed Allen, regulatory and scientific affairs – nutrition and sustainability lead.
Jenny Chapman, food systems researcher and a leading figure in the ultra-processed foods debate, will be presenting on “Processing the discourse over plant-based meat”. The event will be chaired by Rob Butler of bioMérieux, and guest speakers are set to include, Aine Hearty of Exponent.com, and Anais Painset from the UK Health Security Agency.
Fiona Cawkell says: “Not all ultra-processed foods are unhealthy, despite the widespread media attention claiming otherwise. At this event we will deep dive into the world of ultra-processed foods, the differences in microbiological risks compared with meat products, and the risks and outbreaks associated with ultra-processed foods.”
She added: “Speakers will also share insight into diet and health, nutrition, ingredient replacement and functionality, E number safety, cultured meat and the current regulatory and public policy environment for ultra-processed foods.
“The event will end with a Q&A where we hope to draw together all the industry-leading experts’ knowledge to bring clarity to the ultra-processed food debate.”
Places are limited and can be booked by members and non-members via the Campden BRI website at: https://www.campdenbri.co.uk/ultra-processed-foods-seminar.php
The event will be followed the next day with a second seminar focusing on molecular microbiology. It will cover developments in DNA sequencing which now allows detected pathogens to be compared to each other with greater accuracy than ever before. Guest speakers include Dr Hamid Ghoddusi of London Metropolitan University, Dr Carol Verheecke-Vaessen, Cranfield University and Professor Cath Rees, Nottingham University. For more information, and to book, visit: https://www.campdenbri.co.uk/molecular-microbiology-seminar.php
