Food and drink: practical application of technical excellence

We provide technical support to the food, drinks and allied industries. We serve 2,400+ member companies and other clients in 75+ countries. Find out more on our about us, page or visit our fb page.

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Campden BRI

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» SMEs

Not a problem, our products and services are available to non-members (although members get discounted rates on services, products and training, and access to research, information and voting not available to non-members).

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What's new in December

Voted for You got what you voted for
members recently voted for the research projects they want us to carry out through 2015.

Shelf life Forcing out a shelf life!
Part of the product development cycle is to set a suitable shelf life.

Coffee roasters New coffee roasters acquired
We have recently invested in both small-scale and production-scale coffee roasters.

FSA Master Vendor CCAT working group: Manual of Methods
Individual methods from the CCAT Manual of Methods are now available to members

 In focus: Raw materials and product quality

Sugar reduction

Sugar reduction using steviol glycosides

Sugar reduction continues to be an important issue for the food and beverage industry, with increasing pressure from consumers and government. Read more...

High fibre

Improving high-fibre foods

Consumption of wholegrain/fibre enriched bread and other baked goods remains low despite considerable evidence linking diets rich in fibre to reduced risks of obesity. Read more...

Product reheating

Optimising quality in product reheating

Reheating instructions on product labels are developed from a 'safety first' viewpoint, but there is much that can be done to optimise quality without compromising on safety. Read more...

 View more raw materials and product quality items