– providing insight into the science and technology underpinning food and drink
production, contact email@example.com, if you would like further information on
any of the topics covered.
With consumers increasingly looking for healthier alternatives but the same great taste, the pressure was on for our client, a well-known brea...
Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.
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 ...
Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.
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...
We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company,
Lycored approached us to help with shelf life trials. We developed a method to compare ten different colour blends for manufactured surimi seafood sticks.
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...
Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.
We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.
We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.
Investigating how HPP could improve safety.
Campden BRI helps with wastage reduction.
The Food & Health Innovation Service (FHIS)
Improving oven efficiency saving up to £14,000 on running costs.
Cotswolds Distillery enlisted the help of Campden BRI.
Campden BRI is the FSA Master Vendor for the provision of specialist courses.
Kortec approached Campden BRI to carry out proof of concept testing.
Bompas & Parr sought Campden BRI´s help.
Campden BRI has developed a method for Black Moth.
Campden BRI is partner of choice for authenticity testing of olive oil.
Understanding the fundamental action of enzymes in feed systems.
Hygiene in food processing training.
Shelf life and vitamin retention after HP processing.
Venky's Xprs enlisted the long-term support of Campden BRI.
Helping companies validate their microbiological methods.
Applications of pulsed light in food processing.
Winners of International Wine Challenge Trophy.
Long–term association on protein analysis brings rewards.
We help in running the prestigious Advanced Milling Diploma.
The second European fish and seafood conference.
Turning analytical innovation into practical reality.
The UK's leading centre of expertise on food labelling.
An annual Bread Baking Workshop, to promote wheat exports.
Reducing pathogens on fresh produce.
Helping address the technical needs of the seafood sector.
Quality assurance management for the armed forces.
Helping assess likely consumer reaction to reduced-fat milk.