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UK firm’s one from vine

A BRITISH company is part of a multi-million-pound European research team which has found an alternative to sulphur dioxide in wine.

Food and drink research firm Campden BRI, based in Gloucestershire, is one of nine organisations that began work more than three years ago on a project which was funded with nearly £2.5 million from the European Commission.

Sulphur dioxide, labelled “E220” on food and drink, is added as a preservative but can cause headaches and temporary memory loss.

 

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