Campden BRI Experience

 

Topic hubs - challenges, solutions and underpinning research

Safety - tackling Listeria

Listeria is a dangerous pathogen. Incidents have a high mortality rate. It can persist in the environment and contaminate a wide range of products. Understanding Listeria is key to its control.

Why Listeria matters

Roy Betts, Microbiology Ambassador, explains what makes Listeria such a threat and how its weaknesses provide the route to its control

Listeria and frozen vegetables

In response to a Listeria outbreak linked to frozen sweetcorn in Hungary, Andras Sebok and colleagues at Campden BRI Hungary have developed an audit scheme that they have used to help frozen vegetable and fruit producers in Hungary prevent Listeria contamination. This takes account of the recent EFSA Scientific Opinion ‘The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing’.

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An audit scheme for <em>Listeria</em> management poster 586

Controlling Listeria in food

What evidence do you need to provide to demonstrate the effective control of Listeria in your ready-to-eat products? Chilled foods microbiologist Gail Betts explains how a new member-funded research project will help with this.

Controlling Listeria in the factory

Controlling Listeria in the factory is key to preventing product contamination. Microbiologist Phil Voysey explains how a member-funded project is distilling disparate guidance to a single reference point.

See also ...

Microbiology: new hazards, new risks – Roy Betts, thought leadership briefing

How can we help?

Get in touch if you’d like to find out more about Listeria, other foodborne pathogens and how they can be controlled or visit the project web page.

Foodborne viruses

Foodborne viruses including human norovirus, hepatitis A and hepatitis E might not dominate the headlines in the way that COVID does, but they still present a serious hazard that food producers must manage. Good hygiene is central to their control.

Virus overview

Food virologist Martin D’Agostino gives an overview of food borne viruses and routes to their control

Foodborne viruses – detection and control

Access technical support to understand and manage the threats posed by foodborne viruses

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Foodborne viruses, detection and control - poster 542

Foodborne viruses – what they cause, how they get into food, and what we can do about it

Download our white paper for a more detailed read on the threat of foodborne viruses and their control

Norovirus: fresh and frozen produce

A summary of the first and only prevalence survey to have been performed in the UK

See also: Control of viruses in the food industry

View the website of a current member-funded project exploring the effect of product composition, processing, fresh produce decontamination and storage on the survival and inactivation of various surrogates of human viral pathogens.

How can we help?

Get in touch if you’d like to find out more about foodborne viruses and how we can help you with their control

Processing for safety, quality and innovation

Processing makes food safe, makes it palatable and makes it last. It also facilitates product innovation. Find out how validating and optimising processing technology – whether thermal or ‘emerging’ – can work for you.

Thermal process validation

David Whittaker, Thermal Processing Specialist, gets out his whiteboard to explain why thermal process validation matters and how it is done

Thermal process optimisation

David Whittaker, Thermal Processing Specialist, uses his whiteboard to explain how thermal process optimisation can enhance quality, reduce energy consumption but still assure safety

Heat processing solutions

A top-level overview of how we can help you use thermal processing effectively and efficiently, in pursuit of safety, quality and innovation

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Heat processing solutions - poster 540

Process innovation through emerging technologies

‘Non-thermal’ technologies offer rich opportunities for product innovation. Our solutions and expertise can help you exploit these to the full in your business.

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Process innovation through emerging technologies - poster 570

Emerging technologies in action

View just some of the systems in our pilot plants – which we can use with you and for you

See also ...

Process innovation in response to market drivers – Gary Tucker, thought leadership briefing

How can we help?

Get in touch if you’d like to find out more about how we can help you get the most from process technology

Safety assurance – systems, practices and culture

Product safety is paramount. Just one incident can destroy a brand. Assuring safety requires the right combination of systems, practices and culture. View some examples and approaches here.

Food safety plans

Food safety specialist Andrew Collins outlines the challenges of creating and implementing an holistic food safety plan that can underpin and integrate your approach to safety assurance

Culture: paramount in assuring food safety

Bertrand Emond outlines the key factors that help define and shape a culture that drives product safety – protecting products, consumers and brand

Hygiene: cleaning a drain

Working with members we develop practical guidance to support operations – like this video guide to cleaning a factory drain, from a member project on factory hygiene

Integrated food safety management

Get it right first time, every time: new approaches to visualising risk in food safety management systems

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Integrated food safety management - poster 585

Blockchain

Blockchain is emerging as a significant element for supporting food safety management systems. Read how.

See also:

Bowtie and barrier risk management – research update by Andrew Collins

How can we help?

Get in touch if you’d like to find out more about how we can help you assure the safety of your products, protect your consumers and protect your brand

Packaging – performance for product and process

Packaging is essential but can be contentious. It protects and preserves product. It informs consumers. But it can be seen as a problem, as seen in the search for alternatives for plastic – a victim of its own success.

Is your packaging fit for purpose?

Aspects to consider when selecting a packaging material

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Is your packaging fit for purpose? - poster 465

Testing packaging performance

See some of the tests in action for assessing how packaging will perform with your process and product

Troubleshooting with FT-IR spectroscopy

FT–IR spectroscopy is a powerful tool for mapping the chemical composition of materials – such as the laminates in packaging – and for troubleshooting when problems arise. See it in action.

Migration testing of packaging materials

See how chemical analysis is used to ensure that packaging materials comply with legislation on migration of components into food.

Seeking alternatives to plastic

So many products have been developed with plastic as the packaging, that finding alternatives is not simple. In this 15-minute presentation Lynneric Potter provides an update to a member-funded project addressing this challenge.

Packaging design and consumer perception of products

Package design has an immediate impact on the consumer. This poster illustrates how it can convey a ‘healthy product’ image.

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Packaging design - poster 500

See also: Packaging – information resources

For wide-ranging information on alternative materials, suitability, the circular economy, recycling, waste and consumer studies see the ‘Information sharing’ section of this member-funded project web page.

How can we help?

Get in touch to see how we can help you make sure that you are using the right packaging for your product, process and market.

Understanding the consumer

The consumer is the ultimate arbiter of whether products – and indeed businesses - will succeed or fail. Providing what the consumer wants is paramount. But how do you know what they want?

How to understand what consumers want

Peter Burgess, Head of Consumer and Sensory Science, describes some of the challenges and techniques available for getting the best possible insight into consumer satisfaction with products.

What do consumers think of your products?

Get an overview of some of the ways we can help you understand your consumer.

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What do consumers think of your products? - poster 521

Consumer studies centre

See our dedicated consumer test centre in operation, to get a feel for how it could help you gain consumer insight.

Sensory descriptive panel

See how trained assessors define the sensory attributes (e.g. taste, appearance, texture) which best describe products in a systematic way and support innovation.

Sensory triangle testing

Do two products differ in sensory terms - perhaps following a change in formulation or in process changes? If so, how can you be sure?

Product benchmarking

Trained home economists play the role of informed consumers to can compare your product with others in the marketplace or with your own alternative formulations.

See also:

Research update on sensory claims by Sarah Thomas.

How can we help?

Get in touch if you’d like to find out more about how consumer insight techniques can maximise the chances of the success for your products.

Nutrition for health

With so much emphasis on the link between the human diet and human health, the nutritional content of food and drink is a major focus for product innovation – and is an area where we are particularly active.

The drive for health

Mike Adams, Process Innovation Lead, explains the major drivers for developing ‘healthy products’ and touches on some of the approaches being taken to achieve this.

Selecting the right ingredients

Access a free guidance database for technical information on specific UK and EU harmonised nutrition and health drivers ( e.g. sugar, salt or calorie reduction, gluten-free foods) – to find out what you need to know about ingredients that you could use in developing products that respond to the nutrition and health market driver.

Enhancing fibre and reducing calories

Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’. Senior Bakery Scientist Lucas Westphal describes a member funded project exploring this.

Pre-processing to improve nutrition

Processing methods such as sprouting, extrusion and fermentation can improve functionality and nutritional value of ingredients. Mike Adams outlines a member-funded research project exploring the practicalities of this.

See also:

Process innovation in response to market needs – Gary Tucker, thought leadership briefing

How can we help?

Get in touch if you’d like to find out more about our work in the areas of product innovation, reformulation and ingredient functionality, as driven by nutrition and health.

Ingredients for innovation

Ingredients inspire innovation, determine the quality of products, signal a product’s ethical status and influence consumer purchasing decisions.

Ingredients: drivers and opportunities

Julia Jackson, Product Innovation Lead, describes the main drivers for using new ingredients and some of the key factors to consider when making choices.

Ingredient evaluation

Options to assess your ingredients to measure their performance and improve the chances of marketplace success.

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Ingredient evaluation - poster 516

Selecting the right ingredients

Access a free guidance database for information on specific UK and EU harmonised nutrition and health drivers (e.g. sugar, salt or calorie reduction, gluten-free foods) – to find out what you need to know about ingredients that you could use in developing products that respond to the nutrition and health market driver.

Plant proteins as ingredients

Ingredient Specialist Tiia Morsky describes a research project exploring the potential of selected protein-rich plant based ingredients for improved functionality, fortification and product innovation.

Plant protein research

Food Development Technologist Dan Hall gives an update on technical progress with the ‘Plant proteins as ingredients’ research project.

See also:

Developing guidance on vegan foods - project update by Megan Twentyman-Jones.

How can we help?

Get in touch if you’d like to find out more about ingredients in product innovation, including idea generation, regulatory controls, functionality testing and laboratory and pilot scale trials.