Discover the solution for your failing product
7 September 2022
Jo Baker-Perrett, Food and Drink Microstructure Team Lead
Whether you have a product that is causing customer complaints or one that you are struggling to successfully develop
and launch, our experts are here to discover the optimal solution to turn around its fortunes.
Here at Campden BRI, we have the in-house expertise, equipment and resource to resolve the more tricky and elusive
answers to why your product is failing.
Our team are ready to undertake expert analysis to confirm/rule out hypotheses, search relevant literature for similar
occurrences or collate relevant information around your topic of interest.
How we do it
is important when analysing and measuring the ‘quality’ of food and drink products. Here in the Food and Drink Microstructure Team we
characterise the properties of food and drink products with regards to their physical properties, identifying the textural, structural,
thermal properties of food, drinks,
ingredients, and intermediate products such as doughs/batters. We investigate ingredient functionality including much work on plant protein
functionality such as gelling, emulsification, foaming and much more. However, we also apply this to our consultancy problem solving service
to all our clients.
What you will discover
We identify the potential causes of a deterioration in quality, undertake analysis to confirm or refute these and
then use our vast body of resource to provide you with the optimal solutions to these quality issues.
Quality issues we regularly solve include:
- Breakdown of sauces and emulsions
- Deterioration in colour
- Changes in texture
- Fat blooming or beading desserts and caking of powders over time
For example, enzyme (amylase) activity, which breaks down starch gels, is a common issue for a breakdown in
consistency over time and is often overlooked as a problem due to the process being designed to deactivate these enzymes. However, there are
certain points during a process that can negate the controls if not performed correctly or are not doing what they should, such as; samples
being left for a few hours before being heat treated, cooking vessels not reaching a consistent temperature or having cold spots, or being
Reasons to choose Campden BRI
- Our experts have unrivalled experience in collaborating with clients to tackle costly issues
- An ability to quickly identify not only the problem but more importantly the required solution
- Access to a huge body of research plus our instrumental characterisation techniques.
So, whether it is issues with sauces thinning over time, breakdown of emulsions or any other deterioration in quality,
we can provide insight into what is causing the issue and provide recommendations on how to solve it.
Contact us today and let us solve
your challenge together.
Jo is leader of the Food and Drink Microstructure section of the Product Innovation Department. Jo's main roles include product
assessment, with a focus on the physical properties of food products and ingredient functionality.
How can we help you?
If you’d like to find out more about we can help solve your product issues, contact our support
team to find out how we can help.
Are you a Campden BRI member who attends the MIG meetings?
- If not, you’re missing out on a whole host of exclusive benefits such as learning from
industry-leading experts and networking with peers to overcome your challenges.