Science and technology for the food and drink industry

Practical scientific, technical, regulatory and information support – helping businesses succeed.

Environmental testing and prevention for SARS-CoV-2 (COVID-19)

Services to help control COVID-19 and detect its presence in your working environment so that you can keep your your operations running. View more

Sign up to receive our latest news

To amend or unsubscribe go to our preferences page. See our privacy policy.

News updates in May

Gut microbiome and health – what’s the impact of baked goods?

Gut microbiome and health – what’s the impact of baked goods?

With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products for this growing band of consumers. Read the blog


Live expert-led online training on setting shelf-life

Live expert-led online training on setting shelf-life

​Need help setting a shelf-life? From raw materials to packaging and legislation, this course will cover all the relevant stages to help you set the correct shelf-life for your products.  Find out more

Campden BRI Connect 2021 - 15-17 June

Campden BRI Connect 2021 - 15-17 June - programme available

We can’t wait to welcome you to our online festival of food and drink science this June. The programme is now available. Attendance is FREE but there are limited spaces on the live events, so make sure you secure your place. Find out more and register

New guideline for heat preserved foods in progress

Do you use heat to preserve foods but lack up-to-date guidance? We’re currently revising guidelines to help the industry manage risk in this area with the best practices, and we’re looking for your input. Find out more

Decontaminating food powders – what emerging technologies are there?

Decontaminating food powders – what emerging technologies are there?

​Do you decontaminate powders? What technologies are there and what must you consider before selecting the most appropriate one? Find out in this new blog by our new technologies lead Danny Bayliss.  Read the blog

New research: Using fibre to reduce sugar in sweets

New research: Using fibre to reduce sugar in sweets

According to our recent research, around 27% of a jelly sweet’s sugar can be replaced with fibre while still maintaining consumer appeal. Find out more about the outcomes of this research in the R&D report that’s free and exclusive to members. Read R&D 471


COVID-19 information and services

Fit to fly testing

Fit to Fly packs

We offer PCR testing that is highly accurate and sensitive to early detection of SARS-Cov-2. PCR testing detects lower levels of virus than other available methods.

Coronavirus services – help with COVID-19

Coronavirus services – help with COVID-19

In response to the current pandemic, we are developing methods to help the food industry control and detect SARS-CoV-2.

New swab testing for SARS-CoV-2 (COVID-19)

Swab testing for SARS-CoV-2 (COVID-19)

These swab tests allow us to check for the virus on your premises. Allowing you to check your cleaning regimes are effective or as a way to reassure your workforce.

Ensuring factory hygiene to prevent COVID-19

Ensuring factory hygiene to prevent COVID-19

Our food management systems specialists provide a checklist of actions and tips to help guard your factory from SARS-CoV-2.

Contact an expert