Blogs

– providing insight into the science and technology underpinning food and drink production, contact support@campdenbri.co.uk, if you would like further information on any of the topics covered.

different types of food packaging

3 Reasons why food quality and safety can be compromised by packaging materials

Food packaging plays a crucial role in the quality and safety of food products. From the processing line to consumers' shopping bags, it has to protect food ...


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Auditor expecting factory line

BRCGS Global Standard for Food Safety Issue 9: a guide to key changes

This short guide will help you to understand the key changes that have been made and how they will affect your business.


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Colourful sweets and chocolate

Replacement of shellac in food

Since January 2022, the Vegetarian Society of the United Kingdom (UK) no longer permits the use of their trademark logo on new products containing the food a...


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Shelf life

Things you need to consider when setting a shelf life

The shelf-life of a product is the time that it remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory,...


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hepatitis-e

Reducing Hepatitis E through thermal inactivation

With concern about the level of cooking required to eliminate HEV from potentially contaminated food, Campden BRI have been part of a major Food Standards Ag...


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People sharing food cuisine

Five drivers impacting global food safety

As the transformation in the way we produce, distribute and consume food continues, there is a need for effective and proactive food safety management that k...


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Drink cans being toasted

Challenge testing of canned drinks - Are yours microbiologically stable?

With product formulation, processing technologies and transport exposing canned drinks to microbiological risks, understanding if a product is microbiologica...


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Looking at food allergens through magnifying glass

Nearly 70% of respondents consider cross-contamination the biggest challenge when dealing with food allergens

When asked in our recent poll, ‘What do you consider to be the biggest challenge with allergen management?’, an overwhelming 68% of respondents chose cross-c...


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Meeting with statistics on paper

Four ways to reduce food and drink product costs and boost revenue

The cost of commodities, including raw materials, continues to rise sharply, affecting margins. With the situation set to continue well into 2022, there are ...


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Range of high fat, salt and sugar foods

Understand UK HFSS legislation in 3 points

The new series of restrictions on the promotion of foods that are high in fat, sugar and salt (HFSS) comes into force in England and Wales in October 2022. ...


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Consumer reading food label

Are you following developments in precautionary allergen labelling and information?

This blog discusses precautionary allergen labelling/information (often referred to as ‘may contain’ statements) and details recent developments in this area...


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Dog eating out of pet food bowl

Pet foods and the unknown risk to human health

Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...


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Woman squeezing loaf of bread

Bubbles in bread and aerated chocolate – it’s just air but it matters

Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation o...


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Meat balls

Meat testing – ensuring quality and safety

Testing of meat and meat products can be used to assess quality, safety, performance and compliance with prescribed standards, both external and internal, an...


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revtech

Ensure product safety through process validation and challenge testing

Food Business Operators must validate their microbial kill steps. When the process does not allow for the use of temperature sensors, or there is a lack of a...


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Sensory testing

Calling time: Dynamic sensory methods

Food and beverage product reformulation and development, especially that linked to 'Health & Wellness', should take into consideration not only consu...


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Novel food in bowl

Alternative and novel packaging: 4 key considerations

When we think about new packaging, it is important to consider the material, environment, and product. What are the key considerations with the use of these ...


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Single-use plastic waste

Single-use plastic ban in the European Union

The EU Single-Use Plastics Directive is making big changes to food service packaging habits. With the EU member states taking a variety of approaches to put ...


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white cake

Titanium dioxide: The reformulation challenge countdown has started

Titanium dioxide (TiO2), also known as E171, is widely used for optimising whiteness to foods. Following the adoption and publication of a new EU Regulation ...


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Pizza in takeaway box

Bans of perfluoroalkyl substances (PFAS) in food packaging gain traction: Get ready with PFAS testing

Governments around the world are currently trying to remove PFAS from the food supply, as well as the environment. A patchwork of new legislations in recent ...


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oysters on a plate

Viral Message: Norovirus causes greatest burden in UK pathogen ranking

Norovirus poses the highest burden on society out of 13 pathogens analysed in the United Kingdom.


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raspberries

Pulsed electric field processing: the potential in food processing

Pulsed electric field (PEF) is a well-known non-thermal food preservation technique that utilises high voltage fields to generate pores in cell structures. ...


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Sustainability globe graphic in hand

Superchilled sustainabilty

Lesley Galpin, Head of Technical at Lyons Seafoods, shares her key learning around the implementation of superchilling, as a method to extend the shelf-life ...


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A loaded China Shipping Line container ship

Exporting to China? Register with the GACC to comply with new food products regulation.

This year, the General Administration of Customs of the People’s Republic of China (GACC) released Decree No. 248 and Decree No. 249, with a view to regulate...


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Plastic packaging

5 food packaging trends during 2021

In 2021, the Packaging Industry was not only plagued by the pandemic but faced additional pressures. In this round-up, we will consider some of the big issue...


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How power ultrasound helps you improve processing

How power ultrasound helps you improve processing

As many companies look to improve the efficiency of their processes and reduce energy and water usage, ultrasound has emerged as an assistive technology for ...


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Monomaterialpackages

Flexible mono-materials packaging challenges

Traditional mono-material packaging requires refinement to ensure that they perform at the same level as multi-material counterparts. ...


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That’s a wrap - reducing food waste through sustainable and smart packaging

That’s a wrap - reducing food waste through sustainable and smart packaging

While packaging waste is a critical issue, it must be considered alongside the issue of food waste. Projects in food packaging, such as the Glopack project, ...


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Sowing the seeds of success for plant-based product

Sowing the seeds of success for plant-based product

With the growing adoption of plant-based diets, is your NPD capitalising on recent trends and meeting the expectations of an increasingly discerning customer...


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supermarket shelves

List of food recalls for ethylene oxide grows

European countries and the UK are facing more ethylene oxide related recalls after the substance was detected in more food additives used in a large range of...


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Fruit and vegetable packaging

Considerations for optimal food barrier packaging

With a growing variety of new and established materials, each with specific characteristics, increases the potential for selecting unsuitable packaging mater...


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Paper straws in drinks

Problem solving: Paper straws in drinks

There have been some concerns about the quality of plastic straw replacements – particularly when it comes to paper straws. The key issues pointed out by con...


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ECOTROPHELIA Europe

The future of food – what innovative products are students developing?

A promising way to spark innovation and bring a new perspective to NPD is to have passionate students design - from scratch - new, inventive food products.


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Wheat varieties – how they differ and the impact on end-product

Wheat varieties – how they differ and the impact on end-product

Looking to reach more consumers with wheat-based products that originate from other countries? A crucial step to this is making sure you’re using the right w...


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Cutting down on food waste while maintaining food safety

Cutting down on food waste while maintaining food safety

How can you cut down the food waste in your food business while ensuring food safety? Find out with these tips from our experts.


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Eggs are used in a great range of products, but just how crucial are they in baked goods?

Eggs: Just how crucial are they in baked goods?

In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.


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4 key steps to ensure NPD success with alcohol and no/low alcohol drinks

4 key steps to ensure NPD success with alcohol and no/low alcohol drinks

Right now, the alcohol and no/low alcohol markets are booming, but is your NPD capitalising on recent trends and reaching the growing band of consumers?


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Food innovation and product design – 5 key considerations to create products consumers will love

Food innovation and product design – 5 key considerations to create products consumers will love

Consumer choice has never been greater. How can you continue to capture the consumer’s attention in a saturated market and ensure your product’s success?


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The digitisation of processing – what role does Industry 4.0 play?

The digitisation of processing – what role does Industry 4.0 play?

What are the benefits of applying Indsutry 4.0? In this blog we use a recent case study to demonstrate how introducing Industry 4.0 to an SME bakery boosted ...


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Contamination issues: Which foods are prone to which pathogens? And why?

Contamination issues: Which foods are prone to which pathogens? And why?

Which foods are prone to which pathogens? Knowing this can help you prepare to prevent issues from specific pathogenic organisms.


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Choosing the best packaging in a post-pandemic world

Choosing the best packaging in a post-pandemic world

The world has changed, but does your packaging need to too? Find out about the new technologies that can help you decide.


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Switching to metal packaging? What you need to consider

Switching to metal packaging? What you need to consider

There are many reasons why manufacturers are looking to move from plastic to metal packaging. Here we explore the considerations before making this transitio...


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How is the industry demonstrating control of Listeria? Survey reveals all

How is the industry demonstrating control of Listeria? Survey reveals all

Do you struggle to demonstrate control of Listeria to customers and enforcement authorities? You’re not alone. Find out how we’re helping the industry with t...


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Food allergen management: What you need to know about the Codex code of practice

Food allergen management: What you need to know about the Codex code of practice

Roughly 3% to 10% of adults and 8% of children worldwide are estimated to have a food allergy. Cases of food-induced anaphylaxis, at times resulting in fatal...


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New guideline for heat preserved foods in progress

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 be...


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Emerging technologies for food powder decontamination

Emerging technologies for food powder decontamination

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 ...


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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 ...


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UK Salmonella outbreak - the chicken bites that bite back

UK Salmonella outbreak - the chicken bites that bite back

You’ve likely heard of the UK’s large food poisoning issue associated with Salmonella enteritidis. It’s linked to certain retailer-sold breaded chicken produ...


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Becoming CEO during a pandemic: An interview with our Chief Exec

Becoming CEO during a pandemic: An interview with our Chief Exec

Peter Headridge’s induction into the role of CEO at Campden BRI has been the ultimate baptism of fire.


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Fish, seafood and its preservation: How can we extend shelf-lives?

Fish, seafood and its preservation: How can we extend shelf-lives?

Why are fish and seafood products so perishable? Here we explore that and how our new research project is attempting to increase the shelf-life of these prod...


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Food safety guideline

Revised food safety guideline

Phil Voysey discusses the importance of a guideline on cleaning and disinfecting food factories, and the approaches taken to update one already in circulation.


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How did COVID-19 cause food poisoning cases to plummet?

How did COVID-19 cause food poisoning cases to plummet?

As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.


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Just how healthy is bread? Expert reveals all

Just how healthy is bread? Expert reveals all

Demand for bread exceeded 50% at one point during the current health crisis, proving it as one of the UK’s favourite staple foods.


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Enzymes as processing aids in bakery products

Enzymes as processing aids in bakery products

Enzymes are naturally occurring materials in plants and animals and are widely used in the manufacture of bakery and other products that make use of modern f...


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Reducing food waste – what impact does ingredient age have on shelf-life?

Reducing food waste – what impact does ingredient age have on shelf-life?

Food manufacturers tolerate roughly 5% waste within their food processes under normal production, but often look for ways to reduce it.


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What causes bread dough to rise?

What causes bread dough to rise?

A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...


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Food delivery is on the rise – but is it always safe?

Food delivery is on the rise – but is it always safe?

COVID-19 has obviously been devastating for almost every aspect of the food industry, but perhaps a calling for food delivery.


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UV-C tunnel

Decontaminating with UV-C light? Here’s what you need to know

As businesses look for new ways to combat the virus that causes COVID-19, the application of ultraviolet light has seen an incredible uptake.


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Bakery products

Applying Industry 4.0 to reduce energy consumption and bakery food waste

Bread is one of Britain’s most wasted foods, around 24 million slices of bread are thrown out by UK households every day.


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Plant based proteins

The challenges of reformulating with plant-based proteins

Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years.


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Five things to consider before validating your thermal processes during COVID-19

Five things to consider before validating your thermal processes during COVID-19

It’s essential that your thermal processes are validated correctly. Find out from our expert what you need to consider before validating your thermal processes.


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Chanterelle mushrooms

Mushroom-related outbreaks – what caused them?

Salmonella, Listeria and Staphylococcus have all been linked to mushrooms, even as recently as this year.


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Micro plates

What’s hot in food microbiology? Conference reveals all

As COVID-19 continues to impact the food and drink sector, our team at Campden BRI held a three-day online conference to help the industry.


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Bread

Sprouted grains – the challenges of using them in baked goods

Sprouting has attracted attention recently due to its potential to improve digestibility.


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What effect does novel packaging have on microflora?

What effect does novel packaging have on microflora?

Today’s food packaging landscape is driven by the desire to minimise environmental impact while maximising shelf-life and presenting products attractively to...


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sourcing-ingredients

Sourcing ingredients from new suppliers – are you getting what you paid for?

One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.


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Shiga toxin

E. coli vs. Shiga toxin-producing E. coli - what’s the difference and what’s the problem?

confused about the terms used for different groups of Escherichia coli and their relative food safety risks?


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New technology to detect bread quality

New technology to detect bread quality

The industry’s use of computer vision systems is growing – especially for detecting food quality issues.


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Food colour – just how important is it?

Food colour – just how important is it?

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,


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Antimicrobial onions – which pathogens could they conceal?

Antimicrobial onions – which pathogens could they conceal?

It won’t surprise you that these eye-irritating bulbs contain a chemical molecule that bears antimicrobial activity.


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Remote auditing to help you manage risk during the COVID-19 pandemic

Remote auditing to help you manage risk during the COVID-19 pandemic

COVID-19 has created global issues that have dramatically impacted food business operators.


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Pathogenic E. coli in flour: A food safety hazard?

Pathogenic E. coli in flour: A food safety hazard?

Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...


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Using natural thickeners to achieve clean-label products

Using natural thickeners to achieve clean label products

If you’re like most people, then picking up a product to find unfamiliar, chemically synthesised ingredients on the back is a big turn-off – it may even diss...


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Does your cleaning chemical kill the COVID-19 virus?

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.


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Reducing sugar with extruded flour

Reducing sugar with extruded flour

When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,


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Can we assume consumers’ fridges are at a safe temperature?

Can we assume consumers’ fridges are at a safe temperature?

Current UK Food Standards Agency guidance is that chilled foods should be stored at 5°C throughout life even though the legal maximum temperature for chill i...


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Reducing portion size

Reducing portion size - how low can we go?

Whether it’s due to eating too much or moving too little, obesity is becoming a growing problem in the UK.


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Intelligent dough mixing useing AI

Intelligenc dough mixing using AI

The subject of bread making was one we thought as ideal for applying AI to model the process


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Hygiene: environment and culture

Hygiene: environment and culture

Good hygiene starts with design – for food premises and equipment.


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Listeria lessons

Listeria lessons

Over the past year Listeria appears to have re-emerged as an organism of great importance, with a number of high-profile outbreaks.


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Comparing products for NPD and market success

Comparing products for NPD and market success

Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.


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Sampling for food safety – are you doing it correctly?

Sampling for food safety – are you doing it correctly?

Discusses the importance of sampling correctly to prevent microbiological issues.


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3D printing of food

3D printing of food

3D printing is a rapidly growing technology that is already in widespread use for customised,


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Environmental monitoring – are you complying with BRCGS Issue 6?

Environmental monitoring – are you complying with BRCGS Issue 6?

Manufacturers of food packaging materials are now required to implement a microbiological environmental monitoring program, where appropriate, based on risk.


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Comparing tortillas

Reformulating with food ‘waste’ to double fibre content

As part of our research into calorie reduction and fibre enhancement, we successfully used food waste to double the fibre content of a tortilla.


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Plastic packaging alternatives

Single-use plastic packaging challenges

We’re currently undertaking a member-funded project to investigate the technical challenges of reducing or replacing single-use plastics for food and drink.


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Shelf life

Predictive modelling to determine shelf-life – what can it tell us?

Predictive modelling is a tool used to assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.


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Enzymes

Process optimisation: baking with enzymes

Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.


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The benefits of proficiency testing schemes in brewing

The benefits of proficiency testing schemes in brewing

The Brewing Analytes Proficiency Scheme (BAPS) is an international scheme designed to promote quality in the measurement of a range of chemical, microbial an...


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Shelf-life for chilled products

New way of assessing shelf-life for chilled products

E. coli, Salmonella, Listeria – we’re all aware of the ‘buzzword’ bacteria, but we pay less attention to all the other countless species that naturally occur...


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Solid-state microwaves – the future?

Solid-state microwaves – the future?

The introduction of microwave heating food in the 1940s sparked a revolution in the way we process foods both commercially and domestically.


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Nutrition, diet and health – challenges faced by the bakery sector

Nutrition, diet and health – challenges faced by the bakery sector

There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...


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Chorleywood Bread Process – how it’s changed industry

Chorleywood Bread Process – how it’s changed industry

If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...


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Five ways Campden BRI can help you with your thermal process validation

Five ways Campden BRI can help you with your thermal process validation

Are you a manufacturer who applies heat to food? If so, it’s likely you’re applying a thermal process to reduce the level of microorganisms in your product, ...


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Texture analysis – getting it right

Texture analysis – getting it right

Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...


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The importance of food colour and the challenges of clean label

The importance of food colour and the challenges of clean label

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour, it can also influence consumer...


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Modelling and simulation of food processes

Modelling and simulation of food processes

Simulations enable the effects of process conditions to be evaluated and optimised computationally prior to experimental validation


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Are fridge temperature assumptions correct?

Are fridge temperature assumptions correct?

New research indicates that assumptions about fridge temperatures may not be accurate. Linda Everis, principal research officer at Campden BRI explains its i...


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Cake fluffiness defined?

Cake fluffiness defined?

Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.


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Correct cooking instructions

Are your cooking instructions correct?

Instruction validation relates to the need to ensure that cooking and heating instructions for consumers are tested rigorously, to ensure that food is safe t...


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Maldi-ToF

Rapid confirmation and identification of Campylobacter in foods

Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.


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Reusing food waste

Repurposing waste for ingredients: reusing and recycling food materials

‘Getting more from less’ was a major ‘need’ articulated by our members when we asked them what they needed from science and technology. We’re all aware of th...


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Microwave processing

What are the benefits of continuous microwave processing?

Continuous microwave processing uses this mechanism to heat a product as it continually flows through a chamber.


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MAP technology

Modified atmosphere packaging - 'The carbon dioxide effect'

Modified atmosphere packaging (MAP) is used as a means of preservation and is well known in the food industry as a method to extend the shelf-life of a range...


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GC-MS (gas chromatography–mass spectrometry) technology

Flavour and taint troubleshooting with food and drink

Problems with taints and off–flavours can cost food and drink companies considerable money and time through wasted product, impact on reputation and lost pro...


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Eating shepherds pie

How can you meet the meat-free trend?

The trend for vegan food has spread quickly through the market, with meat alternatives and dairy alternatives proving popular with consumers


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Cannabidiol

Cannabidiol in food and drink – what are the issues?

Ingredients derived from hemp (Cannabis sativa) are stimulating innovation in a wide range of food and drink products.


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New technologies

How to validate emerging technologies in food processing

Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering a safe product.


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Ready meal

Considerations for determining shelf-life

Assigning the correct shelf-life requires a great deal of thought. Obviously, if it is too long there is the potential for food spoilage or growth of food pa...


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Pilot plant

Five things to consider when thinking about factory design and hygiene

A well thought out factory design that considers the ease of cleanliness at the outset can lead to the reduction of food contamination and food poisoning inc...


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Chilli

How and why do we measure the chilli heat of food?

A new method has been developed to give manufacturers and retailers confidence that they are providing consumers with accurate and consistent information abo...


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Beer

Pasteurisation of beer achieved using significantly fewer pasteurisation units

Optimising pasteurisation for different beer styles and microorganisms is likely to result in reduced costs, lower energy utilisation and decreased water was...


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Green donut

Physics in food manufacturing

An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector


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Sausages

Sausages NPD

Unusual fillings like wild boar and chorizo are now regularly available alongside more traditional pork or beef sausages and meat-free recipes.


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Setting a shelf life for ambient food

Setting a shelf life for ambient food

How to set a ‘best before’ shelf life date for ambient goods is a commercial decision.


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Cakes and baked goods

Calculating duty correctly

Duty is paid when goods are brought into a country or trading area. Rates of duty are different for different commodities and different origin countries.


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Vitamin testing

Why test for vitamins?

Vitamins are important nutrients that your body needs to function correctly and remain healthy.


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Meat testing

Understanding presumptive positives in meat testing

The majority of Escherichia coli strains are harmless and are generally seen as hygiene indicators in the food industry.


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Plastic packaging alternatives

Plastic packaging alternatives – what you need to know

The food sector is looking at alternative materials and systems to reduce the use of plastic packaging.


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Food structure

Solve your food product problems

We are often approached by clients with questions related to the appearance, texture and rheology of their products.


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Audit

BRC Global Standard for Food Safety Issue 8: a guide to key changes

The BRC Global Standard for Food Safety is the most widely used of the commercial standards for assuring production of safe food.


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Bakery training

Surprising benefits of tailored training

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.


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Virus research

Hepatitis E - your common questions answered

Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).


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Rheology

Save money without compromising your product

Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.


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Food packaging

Five things to get right when making a sensory claim

It is becoming increasingly important for producers to differentiate their products in a way that will provide a competitive advantage and entice consumers t...


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Novel foods

Changes in approval of novel foods

The new Novel Foods Regulation (2015/2283) applies from 1 January 2018 and revoked the previous legislation that had been in force for 20 years.


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Chocolate

Maximise your chances of a successful product launch

The trade press and market research reports are filled with sobering statistics about new food and drink products failure rates, but this doesn’t tell the wh...


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Beer labels

Nutritional labelling of alcoholic drinks

Labelling of ingredients and nutrition information on most alcoholic drinks has long been voluntary in the United Kingdom, European Union and most world mark...


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Sports food

Regulatory considerations for sports foods

The majority of 'sports' products including protein powders and drinks are now regulated as ‘normal’ foods.


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Pet food

Five pet food innovation trends to watch in 2018

Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet.


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Enzyme

How can enzymes make baked goods healthier?

The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...


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Cakes

Upskilling the baking industry to help meet the sugar reduction targets

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.


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Kitchen

Good hygiene starts with kitchen design

Hygienic design is essential to ensure that the cleanliness of a kitchen is easy to maintain.


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Retorts

Process development of retorted foods – your top three most frequently asked questions

Thousands of new food and drink products are launched in the UK each year. Many of those products will require a company to purchase a retort/autoclave cooker.


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Rice

Arsenic – complying with new limits in food

Arsenic is known to be harmful to health, but not all forms of arsenic are equally toxic.


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Audit

The top 5 HACCP food audit non-conformances and how to avoid them

Your HACCP plan is there for a reason. Not complying with it is considered a non-conformance.


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Food colour

Food colour – it's more important than you think

Colour is one of the most important sensory aspects of food and drink.


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Pulsed electric field

Pulsed electric field - the potential in food processing

Pulsed electric field processing is a well known non-thermal food preservation technique, but did you know it can also be used to improve product quality and...


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Product development

Developing food for the ageing consumer - six things to consider

It's no secret that the average age of the European population is increasing - the over 60s now account for nearly a quarter of the total population.


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Protein profiling

Protein profiling - how can it improve food safety and traceability?

We've recently started a new three year member-funded project looking at the use of protein profiling for assessing food safety and traceability.


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Food ingredients

Fast track food innovation

'Food development', 'new product development', 'product innovation' – whatever you call it, developing new successful products is essential for food and drin...


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Baked goods

Fibre - an innovative approach to healthier baked goods

There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.


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Process validation

Five common process validation mistakes

Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering safe product.


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Microbial contamination

A fresh look at microbial contamination

One of my early experiences as a food microbiologist was a visit I paid to a bread bakery that was having problems with a salmon-pink-coloured mould growing ...


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Food packaging

Aseptic processing - process and hygiene

The aim of aseptic processing is to produce a sterile product through heat processing.


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Grain

Ergot mycotoxins

The European Commission is intending to propose maximum levels for ergot alkaloids in unprocessed grain in 2017.


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Wine analysis

Analytical methods - using GC-MS to assess wine quality

Since I began working in the UK wine industry in 1976, I have tested and advised on tens of thousands of wine samples.


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Beer testing

Pasteurisation of novel alcoholic beverages – striking the right balance

Contamination of beer by spoilage micro-organisms remains a considerable challenge for the brewing industry.


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Product development

The challenge of NPD

Successful businesses need to innovate and introduce new products that are appealing, safe and produced at a cost that the consumer is willing to pay


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Meat slices

Meat snacks product development

Traditionally seen as small portions eaten out with meal times, they may also be incorporated into the main meal, especially lunch, providing opportunities f...


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Training

Training Matters - Future of Training

VUCA doesn't sound very nice... but it is a great way of describing the world we live in: Volatile, Uncertain, Complex and Ambiguous.


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Fresh produce

Fresh produce decontamination

In recent years, the consumption of fresh fruit and vegetables has increased, largely due to advice on healthy eating and because exotic varieties of both ar...


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Consumer

Integrating the Packaging and Product Experience in Food and Beverages

Packaging is so much more than just a means of getting products safely to consumers.


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Process validation

Checking processes work

Validation of processes is an essential part of the manufacturing of food and drink.


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Bread cooking

Mathematical Modelling - Get a slice of the action!

Have you ever considered using mathematical modelling to simulate your own process?


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Japan flag

Japan – a gateway to Asia

Choosing the right market when exporting food is an exciting yet challenging task.


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Micro ID

Challenges in microbiological identification

Julie Archer, Microbiologist discusses some of the common issues and challenges in microbiological identification


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China flag

Introduction to the China National Food Safety Standard for Uses of Food Additives

In order to strictly regulate the use of food additives and food flavourings and re-build the confidence of consumers, China has now streamlined its food sup...


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Bread

In pursuit of baked-product quality

The word ‘quality’ means different things to different people, but on the whole, when it comes to buying baked goods, consumers tend to talk about ...


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USA flag

Food Safety Modernization Act

Changing rules for food businesses exporting to the US.


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Novel food

New EU Regulation to speed up approval of Novel Foods

A new EU Novel Foods Regulation (EU) No. 2015/2283 will come into force on 31st December 2015 and apply from 1 January 2018.


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Dry ingredients

Safeguarding dry ingredients

Studies have shown that levels of Salmonella artificially inoculated on nuts were largely unchanged after 18 months


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Reheating food

Packaging issues relevant to product reheating

Product reheating is the warming of ready-cooked foods by consumers and food retailers.


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Virus detection

Foodborne viruses – the known unknowns

While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.


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Beer testing

Analysis of chlorate and perchlorate in beer

Following our development of a method to simultaneously determine levels of chlorate and perchlorate in food and drink, the British Beer and Pub Association ...


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Food testing

Exploiting the Asian market

Attractive incentives and extensive support are available for companies interested in reaching or supporting the food and drink market in north-east Asia.


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SEM

Identification of physical contaminants in food

Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities.


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Product development

Successful product launch

Did you know that over 8,000 new products are launched in UK retail stores every year? But how many of these remain on shelves post launch.


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Wheat

Supply chain assurance

Thanks to the global supply chain, consumers today have an abundant supply of food all year round.


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TACCP audit

The rise of TACCP

Threat Assessment and Critical Control Point (TACCP) helps food producers identify weak points in their supply chain and processing activities.


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Sensory marketing

Sensory marketing

There has been significant growing interest in the role of cross modal sensory experiences in consumer brand and product choices and decision making.


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Consumers

Nutrition, health and wellbeing: the consumer perspective

Over the last 5 to 10 years there has been a growth in research and media attention in the areas of health, nutrition and well-being from the perspective of ...


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Plate and pizza

New Product Development: Safety first

Over recent years, there has been much development of new food and drink products which are lower in salt, sugar and fat and thus offer a healthier option to...


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Pilot plant

The role of the pilot plant

When designing healthy products with reduced levels sugar, fat or salt, or increased levels of nutrients such as vitamins, minerals and fibre, initial small ...


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Ingredients

The importance of ingredients

Nutrition, diet and health are currently hot topics for the food industry.


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New technologies

Technology innovation, development and validation

In a world which is constantly changing, manufacturers must adapt to stay ahead of competitors and continue to meet consumers' needs.


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Micro plate

Microbiology process hall

We have been most fortunate to have had the opportunity to expand our facilities to include a process hall dedicated to microbiological studies.


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Coffee beans

Product and ingredient development trials

Developing new products and ingredients often begins with a small-scale bench-top exercise.


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Enzymes

Enzymes as processing aids

The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.


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Drinks product development

Drinks new product development

The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.


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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 compro...


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Packaging waste

Are your packaging specifications suitable?

The packaging specification will cover a range of materials from the primary packaging through to secondary and tertiary packaging.


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Food contact materials

Food contact materials

Food contact materials (FCMs) are all materials and articles intended to come into contact with food or drink.


Blog
Beer label

Preparing a Due diligence Analysis Plan for a Brewery

A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.


Blog
Laboratory

Complying with Microbiological Criteria

The production of safe foods is a priority for all manufacturers. The adoption of systems such as Good Manufacturing Practices (GMP) and Hazard Ana...


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Process validation

Thermal process validation – always a hot topic

Verification is a key requirement for safe food production and confirms that a food safety system based around HACCP is working effectively.


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Virus detection

Food borne virus detection

Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.


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Shiga toxin

Detection of Shiga Toxin producing Escherchia coli (STEC)

There are hundreds of serotypes of E. coli. Many can be found in the intestines of animals.


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Healthy food

Nutrition and health: Encouraging healthier food choices

It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.


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Process validation

Surrogates for process validation

In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.


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Product benchmarking

Benchmarking accredited!

The importance of benchmarking cannot be overstated. That's why Campden BRI is proud to have UKAS accreditation for its benchmarking method, which provides a...


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Consumer

Incorporating consumer responses to food and beverage product development

In a developed market, the success or failure of a product will ultimately depend on what the purchaser or final consumer thinks of it.


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Brewery

Brewing NPD by Reverse Engineering

There are many reasons why we are approached to assist in new product development (NPD) for brewing and alcoholic beverage manufacture.


Blog
Enzymes

Product development and the Responsibility Deal

The Public Health Responsibility Deal is a government–led initiative to tap into the potential for businesses and other influential organisations to make a s...


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Food labels

The FIC is making plenty of work for us, too!

Food legislation is a complex area, with plenty of pitfalls for the unwary.


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Lower protein bread

Using lower protein wheat for bread making

The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making - small differences can have a significant ...


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Frozen fish

Intervening to change behaviours

One of the issues facing governments and industry in general is how to persuade people to change their habits to what is believed to be a more desirable situ...


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Micro plates

Ensuring reliable microbiological analysis

The results from microbiological analysis play a critical role in the effective management of food safety and quality, and it is vital that the user of such ...


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Chemical analysis

Chemical analysis moves on

Recent developments in techniques under the broad umbrella of chemical analysis have allowed us to investigate and solve problems that were previously diffic...


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Plate count

The microbiology of process validation

The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.


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Pilot plant

The pivotal role of the pilot plant

Large numbers of new products are launched on to retailer shelves every year.


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Dispense hygiene

Hygiene and draught beverages

Even though drinks manufacturers may have produced immaculate beverages, the drink presented to the customer may be unacceptable if contamination has occurre...


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Disinfectant testing

Choosing the right disinfectant

When choosing the right disinfectant to use in a food manufacturing or similar area, there are several considerations to bear in mind.


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Pilot plant

Hygienic design and practices

The primary concern of food manufacturers is to produce a product that is both safe and wholesome.


Blog
Product benchmarking

Benchmarking seems to be the 'in' thing!

During the past year, interest in our benchmarking services – either with our "expert in-house panel" or using respondents from our consumer data base – has ...


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Frozen fish

Encouraging the consumption of frozen fish

Understanding what the consumer wants is very important when trying to develop successful new products - but it is also a key component in the promotion of p...


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Windmills

Carbon footprinting of your operations

In June 2012 the UK Government announced its decision to introduce mandatory carbon reporting for large companies listed on the London Stock Exchange.


Blog
Enzymes

How do you measure enzyme performance in the cereals industry?

Enzymes are being widely used in the cereals industry to improve processing performance and product quality in a range of food products.


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Sports drink

Looks good, tastes good...

Sports drinks aim to provide water, energy and electrolytes in a form that is both palatable and easy to absorb.


Blog
Salt

Salt – the ultimate multifunctional ingredient

It is about 12 years since I was asked by the Food and Drink Federation to do an independent review of the literature on the technological functions of salt ...


Blog
Lettuce

Traceability

Traceability is a widely used term and is one of those broad concepts, like quality, for which there are many definitions and applications.


Blog
Audit

BRC 6 brings major changes

The sixth edition of the BRC Global Standard for Food (BRC 6) has certainly caused many companies to re-evaluate some of their processes and procedures.


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Laboratory work

How proficient is your microbiology laboratory?

In the food industry, major decisions are made on the basis of analytical results. It is absolutely imperative that the results are right and interpreted cor...


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Taints

Trouble with taints

Problems with taints and off–flavours can cost food and drink companies considerable money and time - in wasted product and resolving the problem.


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SEM

Identification of physical contaminants in food

The rapid and cost-effective identification of foreign bodies reported from food is an essential part of the investigation of contamination incidents in orde...


Blog
Packaging

Reducing food and packaging waste

There is much talk about reducing food and packaging waste, and many companies have on-going programmes to look at this issue.


Blog
Tomatoes

Innovative processing – if it's new, we're interested

With the drive still on for 'clean label' products and products that have fresh tasting characteristics with a good shelf life, the interest in 'new technolo...


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Drinks label

All change on labelling requirements

The Food Information Regulation has finally been agreed. After much debate, we now know what changes to food labels are going to be required.


Blog
Laboratory

Is your laboratory safe and fit for purpose?

Microbiological analysis needs to be closely controlled for the user of the results to have confidence in their reliability.


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Dry foods

Salmonella in dry foods

There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products.


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Raw materials

Risk assessment of raw materials

As the range and prevalence of hazards in the food chain continues to grow and food manufacturers increasingly look to global markets to source raw materials...


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Cooking instructions

Developing cooking (heating) food product instructions for microwave and conventional ovens

Selecting the correct packaging and providing good heating or reheating instructions is as important to the quality and safety of heated product as is the ef...


Blog
Dough

The case for "Bake–Off"

Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.


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Food label

Food labelling: easing 'constructive tension'

The food label is the 'face' of most products. It is what people first see.


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Challenge testing

Challenge testing

Food safety is a major concern for everyone involved in the food industry from producers to policy makers and retailers to consumers, and it is imperative th...


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