Campden BRI is to hold a seminar - Antioxidants: from ingredient to functional food - on 24 October.
“This seminar will provide an insight into the potential health benefits of various antioxidant-containing ingredients,” said Sarah Kuczora, event director. “It will also address the practical challenges faced by those using antioxidants in the food industry and the application of antioxidants in enhancing shelf life.”
Campden is responding to the growing interest from the food industry in the potential health benefits of ingredients with antioxidant properties. However, says the organisation, it remains a challenge to fully understand the actions of antioxidants in relation to health, and to gather robust evidence to support health claims. In addition to their health properties, notes Campden, antioxidants can also be used to reduce food spoilage, an important consideration for food manufacturers.
