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Charles Speirs

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A novel approach to reducing the total and saturated fat content of baked goods

In 2008, the Food and Agricultural Organisation and the World…

5 March 2014 | By Charles Speirs, Bakery Science Manager, Campden BRI

In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes1. The key recommendation was that our diet type should change to limit the saturated fatty acid…

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The challenge of clean label reformulation

With consumers becoming more aware of what is in their…

22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘arti­ficial' additives from foods. The increasing popularity of the clean label…