Campden BRI Connect 2021

Enter Connect 2021

Summary

Campden BRI’s annual face to face festival of science, technology and membership – previously known as Campden BRI Day – took place in an online format over a period of three days and was called Campden BRI Connect 2021.

This year it included a blend of live and pre-recorded presentations, keynote lectures, interviews, panel events, thought leadership mini-lectures and much more. Content will be available 24/7 throughout the event so our members and clients all over the world will have the chance to get involved.

  • Campden BRI Annual Lecture - Keynote Speaker: Katherine Smart, Group Technical Director at Diageo
  • Thought Leadership mini-lectures
  • Live Q&A Panels addressing key topics for the food and drink industries.
  • Updates on our latest industry-driven research programmes
  • Online discussions and break-out groups

All content and pre-recorded presentations are available 24/7.

Time/availability Presentation
DAY 1 - 15 June Welcoming addresses and Campden Lecture
All days Pete Headridge, CEO Welcome
Welcoming address
Pete Headridge, Campden BRI
All days Chairman's Welcome
Welcoming address
Tim Holmes, Global Head of Quality, Diageo
All days Annual Campden Lecture
Title to follow
Katherine Smart, Global Technical Director, Diageo
Session theme Post EU exit - What do I need to know? - 15 June
11:00 - 12:00 (BST) Live online event The challenges and opportunities brought about by the UK's exit from the EU
Live panel discussions followed by a live Q&A
Ashleigh Moore - Greggs (Chair), Roberta Re - Cambridge Food Science (speaker), Rachel Ward - IFST (speaker), Angus Murray - Department for International Trade (speaker), Sharon Morey - Campden BRI (speaker), Louise Gearey - Campden BRI (speaker), David Thomson - Food and Drink Federation (FDF) Scotland
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss the challenges and opportunities brought about by the UK's exit from the EU.
Member lounge times: 10:45 - 11:00(BST) and 12:00 - 12:30(BST)
All days International and domestic regulatory support – here to help
  • 1) How UK Food Law works after EU exit
  • 2) Looking to the future of EU/UK Food Law
  • 3) Changes to Food Labelling requirements after EU exit
  • 4) Summary of changes in import/export
  • 5) A series of short PowerPoint presentations providing a topline overview of considerations for FBO’s looking to expand into key international markets
  • 6) List of future considerations – global overview of hot topics for key region/market
A mix of PowerPoint and video presentations
Ella Freeman, Campden BRI
All days Spotlight on Hungary: EU - EIT Digital - EIT foods research
Presentation detail to follow
Andrâs Sebok, Campden BRI
All days HMRC taxation - understanding tariffs
Presentation detail to follow
Louise Gearey, Campden BRI
Session theme Responding to changing needs - 15 June
14:00 - 15:00 (BST) Live online event Food systems thinking – a new paradigm
Live panel discussions followed by a live Q&A
Dr. Tim Foster - Campden BRI (Chair), Duncan Harding - Department for Environment, Food and Rural Affairs (speaker), Prof. Guy Poppy - University of Southampton (speaker), Prof. Ian Noble - Mondelēz International (speaker), Prof. Andrew Westby - University of Greenwich (speaker)
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss food systems thinking.
Member lounge times: 13:45 - 14:00(BST) and 15:00 - 15:30(BST)
All days Remaining operational during the pandemic - how can our experts help you?
Presentation detail to follow
Martin D'Agostino and Annette Sansom, Campden BRI
All days Technology to assist remote audits
Presentation detail to follow
Richard Leathers and Christina Oscroft, Campden BRI
All days Designing targeted consumer research
In this 20 minutes presentation Sarah Thomas and Dave Cole will discuss how the Consumer Insights team design customised consumer studies to provide Technical and Category Managers with evidence to support required changes to recipes or address challenges arising from changes in ingredient supply and/or advances in technology. PowerPoint presentation with Case study examples.
Sarah Thomas and Dave Cole, Campden BRI
All days Online training - the story so far …
A snapshot of our move to online training and the benefits of the virtual instructor led training courses, including feedback from delegates. Plus a look at the next steps for our online portfolio.
Jo Rathkey and Becky Hill, Campden BRI
Time/availability Presentation
DAY 2 - 16 June Food safety challenges
11:00 - 12:00 (BST) Live online event Innovation in the COVID / post-COVID era
Live panel discussions followed by a live Q&A
Sterling Crew - Campden BRI (Chair), Prof. Bizhan Pourkomailian - McDonald’s (speaker), Dominic Darby - Marks and Spencer (speaker), Paul Old - SmartParc (speaker), Daniel Festring - Nestlé (speaker), Mike Adams - Campden BRI (speaker)
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss innovation in the COVID and post-COVID era
Member lounge times: 10:45 - 11:00(BST) and 12:00 - 12:30(BST)
All days So you think you can validate an emerging technology?
Presentation detail to follow
Andrew Bosman, Campden BRI
All days Are you up to date with food allergens?
  • Find out whether you need to comply with the new labelling requirements for foods prepacked for direct sale
  • Learn about the new Codex Code of Practice on food allergen management for food business operators
  • Hear about the use of allergen reference doses and action levels for precautionary allergen labelling
  • Ensure that you are providing allergen information correctly for your products
  • Discover how Campden BRI can help you with all aspects of dealing with food allergens
Helen Arrowsmith and Chris James, Campden BRI
All days Shelf life science: A multidisciplinary approach
In this 30 minute powerpoint presentation Gail Betts and Peter Burgess discuss how Campden BRI’s multidisciplinary team help clients in the design of trials to optimise product quality and determine shelf life. Through a series of case studies, Gail and Peter will talk through how a holistic approach involving microbiological analysis, chemical testing, physical testing, sensory and consumer analysis can guide clients in determining the shelf life of a new or existing product. Accelerated shelf life approaches and capabilities are also discussed.
Gail Betts and Peter Burgesss, Campden BRI
All days Safety and Quality Culture
Bertrand will focus on a strong culture as the foundation for any successful business and providing the key element for organisational performance.
Bertrand Emond, Campden BRI
All days Codex General Principles of Food Hygiene Revision 2020 - Key changes
Presentation detail to follow.
Andrew Collins and Richard Leathers, Campden BRI
14:00 - 15:00 (BST) Live online event Food Safety: core issues and emerging threats
Live panel discussions followed by a live Q&A
Debra Smith - Vikan (Chair), Dr. Roger Cook - New Zealand Ministry for Primary Industries (speaker), Dr Mark Moorman - US Food and Drug Administration (speaker), Prof Bill Keevil - University of Southamption (speaker), Prof. Rick Mumford - Food Standards Agency (speaker), Dr. Roy Betts - Campden BRI (speaker)
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss the core issues and emerging threats to food safety
Member lounge times: 13:45 - 14:00(BST) and 15:00 - 15:30(BST)
All days Hygienic design of equipment within the food industry - Why is it important?
Nigel and Rob will explain what is meant by hygienic design. They will provide examples of both poor designs and good designs along with information around both. requirement will be linked to clauses in BRCGS Version 8.
Nigel Blitz and Rob Limburn, Campden BRI
All days Microscopy service
The team will cover:
  • Foreign body identification
  • Investigative projects
  • Small scale screening
  • Packaging investigations
  • Bespoke analysis
  • Microplastics
Case studies will be used to demonstrate common and not so common issues.
Shantelle Dandy, Campden BRI
All days Your thermal processing partner
Presentation detail to follow
David Whittaker, Campden BRI
All days Visualising HACCP to facilitate Risk communication with BowTie
Andrew will cover:
  • 1) What is Bowtie
  • 2) Building Bowtie (allergens example)
  • 3) Adding value, how do you present Bowtie
Andrew Collins, Campden BRI
Time/availability Presentation
DAY 3 - 17 June Save money through product re-design
Session theme "You said - we listened" and what that means to your business - 17 June
11:00 - 12:00 (BST) Live online event Outlining the feedback from our extensive member consultation and how we responded to that feedback
Live panel discussions followed by a live Q&A
Moira Howie - Campden BRI (Chair), Emma Hanby - Campden BRI (speaker), Pete Headridge - Campden BRI (speaker), Dr Tim Foster - Campden BRI (speaker), Dr Craig Leadley - Campden BRI (speaker) and Bertrand Emond - Campden BRI (speaker)
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss food industry topics
Member lounge times: 10:45 - 11:00(BST) and 12:00 - 12:30(BST)
All days Online qualitative research: New opportunities for exploring consumers’ mindsets.
Rising to the challenge of better, faster and cheaper: How Campden BRI has moved online for qualitative consumer research. In this 20 minutes presentation Sarah Thomas and Robyn Wilton will discuss how the Consumer Insights team at Campden BRI plan to utilise a combination of activities such as image or video tasks, ideation, collage, concept evaluation, focus groups and 1-1 interviewing via an online platform to capture in-depth consumer feedback on concepts, packaging and product prototypes. Presentation via PowerPoint, may have the ability the to do a demo
Sarah Thomas and Robyn Wilton, Campden BRI
All days Design to Value - a value led product development approach
Mike will focus on Design to Value as a value optimisation technique with an emphasis on identifying, creating and enhancing a product to maximise its value to a business. Whilst some approaches primarily focus on cost reduction, Design to Value takes a holistic view in identifying value creating and optimisation strategies and opportunities.
Mike Adams, Campden BRI
All days Processing benefits with New Technologies
Presentation highlighting PEF benefits in some key areas. A 'Talking head' video discussing Ultrasound results and NDP opportunities with HPP (reducing salt without compromising safety).
Danny Bayliss, Campden BRI
14:00 - 15:00 (BST) Live online event Consumer insights: new tools to understand the consumer
Live panel discussions followed by live Q&A
John Castra - Compusense (Chair), Dr. Rebecca Ford - University of Nottingham (speaker), Cato Hunt - Space Doctors (speaker), Peter Burgess - Campden BRI (speaker)
Live event - Campden BRI member exclusive:
Members are invited to their online member lounge for an opportunity to network and discuss the new tools to understand the consumer
Member lounge times: 13:45 - 14:00(BST) and 15:00 - 15:30(BST)
All days Challenges in Drinks in the 2020s
A brief review of some of the key challenges facing drinks producers and how Campden BRI can help meet them.
Derek Orford, Campden BRI
All days New science strategy
A focus on the benefits this brings to our members
Tim Foster, Campden BRI
All days New MFR programme
How will it work
Craig Leadley, Campden BRI

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