Case studies
– 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.

Reformulation can lead to cost savings and increased sustainability
With consumers increasingly looking for healthier alternatives but the same great taste, the pressure was on for our client, a well-known brea...

Superchilling has positive impacts on food preservation and energy consumption
Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.

Short-run canned food – ideal for intervention feeding trials
The University of Glasgow’s School of Medicine, Dentistry and Nursing wanted to run an intervention trial to assess the health impacts of ingredient changes ...

Specialist bakery training to boost the Northern Ireland economy
Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.

Pet food development
Campden BRI worked with PetsLoveFresh, a start-up pet food business, to help them develop a premium dog food product from the initial concept to production a...

Creation of a Scottish rye whisky
We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company, ...

Colour stability during shelf life
Lycored approached us to help with shelf life trials. We developed a method to compare ten different colour blends for manufactured surimi seafood sticks.

Use of pepite HT in sausages
Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...

Baked goods innovation and troubleshooting
Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.

Campden BRI supports TUCO tenders with sensory assessment
We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.

FHIS - Creating a tasty burger with increased fibre
We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.

Training course helps Pukka Pies reduce pastry waste by 40%
Campden BRI helps with wastage reduction.

New Campden BRI research improves oven efficiency saving up to £14,000 on running costs
Improving oven efficiency saving up to £14,000 on running costs.

Campden BRI and Cotswolds Distillery create winning blend
Cotswolds Distillery enlisted the help of Campden BRI.

Kortec Inc - Putting cans in the klear
Kortec approached Campden BRI to carry out proof of concept testing.

Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.

Authenticity testing of olive oil
Campden BRI is partner of choice for authenticity testing of olive oil.

Research collaboration in seafood processing
Helping address the technical needs of the seafood sector.