– providing insight into the science and technology underpinning food and drink production,
contact firstname.lastname@example.org, if you would like further information on any of the topics
Using the online Campden Consumer Community to help Quorn Foods unlock their product design to clearly see points of consumer celebration as well as areas fo...
All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...
We have conducted an international review of the literature and guidance on food allergen cleaning, commissioned by the FSA to inform them on how best to ta...
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
Neogen, a global provider of food safety solutions and services, have developed a rapid, alternative method for testing the commercial sterility of UHT treat...
This client came to us to reduce the fat content of their gluten-free bread. The team was able to achieve a fat reduction of over 30% while maintaining the s...
With over 10 year’s experience of helping the industry to superchill their products, we are the food and drink sector’s preferred choice to support with exte...
Food manufacturers tolerate roughly 5% waste within their food processes under normal production, but often look for ways to reduce it.
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.
Innocent Drinks partnered with us for support in investigating how high pressure processing (HPP) could be applied to their vegetable juices to improve quali...
With the help of our training in pastry technology, the Pukka Pies team were able to use their new knowledge to re-design their production processes and redu...
The Food & Health Innovation Service (FHIS)
Cotswolds Distillery enlisted the help of Campden BRI.
Our research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than that with a conve...
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.