Briggs of Burton featured in The Press and Journal alongside Gareth Roberts at Organic Architects, Dawn Maskell director at Heriot-Watt University and Liz Fletcher at the Industrial Biotechnology Innovation Centre
Dr Scott Davies spoke to journalist Peter Ranscombe about brewers and distillers being the pioneers of biotechnology and how Briggs of Burton has a long history of supporting its customers by leveraging microorganisms to produce fermentation-based products. The article explores the potential for breweries and distilleries to consider the production of other fermentation-based products with their existing operations. Briggs has worked on many projects around the world, using its process engineering know-how and project delivery experience in engineering systems from propagating and growing yeast for distilled spirits, beer and bread production, to hygienically scaling up fermentation processes to producing liquid biofuels.
Reach out to the team if you want to discuss a project that involves a hygienic process system for the processing of yeast or bacteria across the food, alcoholic beverage, and life science sectors.
About Briggs of Burton
If you have eaten or drunk it there is a chance that Briggs of Burton has helped to produce it.
Briggs are the engineers behind supplying the equipment, engineering and automation to the world’s largest food, alcoholic beverage, and pharmaceutical manufacturers
Today Briggs employs over 350 colleagues across six sites in the UK, Scotland, USA, Mexico, China, and Australia. The team deliver turnkey engineering projects for leading household brands covering North America, Europe, Central America, Africa, Australia, and Asia. Briggs’ benefits from a global network of stainless-steel manufacturing facilities, including their own located in Burton on Trent and Prestonpans, Scotland.
Briggs is actively developing sustainable engineering solutions, focusing
