Connect 2021

Responding to changing needs

Food systems thinking – a new paradigm

Food systems thinking – a new paradigm

15 June 2021 14:00(BST)

Remaining operational during the pandemic - how can our experts help you?

Martin D'Agostino and Annette Sansom

The impact of COVID-19 has required the industry to adapt to a flexible approach and rapid response. At Campden BRI, we have remained open and committed to ensure business continuity to support and serve our members throughout this challenging period. To do so, we have put in place strong measures across our sites and we feel it is important to share these with you.

Martin D’Agostino, Head of Virology and Annette Sansom, Senior Research Officer at Campden BRI, explain what actions we have taken to ensure we were COVID secure, and continue to be, to minimise the disruptions to our workforce but also the validation of virus control measures in relation to SARS-COV 2.

Fit to Fly testing services

Fit to Fly testing services

With overseas travels resuming, many countries require for visitors to have taken a COVID-19 PCR test prior to arrival to prove that they are fit to travel.

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Effective factory hygiene for coronavirus services

Effective factory hygiene for Coronavirus

Coronavirus can be reintroduced to your workplace with every shift change. Being airborne makes it challenging to control.

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Cleaning regime validation

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning regimes inactivate the virus that causes COVID-19. Testing whether cleaning procedures inactivate or remove the virus is a challenge.

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COVID-19 - Testing, factory hygiene and risk assessment webinar

COVID-19 - Testing, factory hygiene and risk assessment

COVID-19 has had a significant impact on food and drink factory operations, but how can you be sure whether or not the virus is present on your site.

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Air cleaning services

Does your air cleaning system remove SARS-CoV-2?

The need for air cleaning systems to be independently validated was highlighted in a recent position paper by the Scientific Advisory Group for Emergencies.

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Environmental swab video

Environmental swab

Watch a demonstration on how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.

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Need help controlling COVID-19?

- Whether you need help detecting SARS-CoV-2 in your working environment or require Fit to Fly testing, our suite of services to control this disease will help keep your workforce safe and operations running

Technology to assist remote audits

Richard Leather and Christina Oscroft

Remote and blended audits and inspections

Forced into remote working, and often unable to visit sites, auditors and assessors were faced with a new set of challenges, leaving food manufacturers, suppliers, processors and retailers struggling to receive audits. Consequently, the Global Food Safety Initiative (GFSI) approved the use of Information Communication Technology (ICT) to allows for remote and blended audits as a benchmarking requirement to help achieve certification.
Richard Leathers, Food Safety Management Systems Services Lead and Christina Oscroft, Group Manager for Campden Laboratory Accreditation Scheme (CLAS), take us through remote and blended audits, what to consider and provide us with some tips. They also demonstrate how Hololens2 technology, among others, can assist in conducting remote audits and inspections.

Remote auditing to help you manage risk during the COVID-19 Pandemic

Remote auditing to help you manage risk during the COVID-19 Pandemic

Richard Leathers

COVID-19 has created global issues that have dramatically impacted food business operators. One of the key consequences has been the inability for certification bodies, retailers and manufacturers to perform vital audits

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Remote factory inspection skills

Remote factory inspection skills – live online tutor led training course

Richard Leathers

The course builds on existing inspection and auditing skills, including the considerations, planning and performance of remote audits and inspections to manage risk

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Vegan and plant-based products

Lucas Westphal

Pea protein: an egg alternative for baking?

Driven by many factors including allergenicity, sustainability, and consumer shifts towards flexitarian diets, demand for plant-based food products has in recent years grown significantly, creating a significant market opportunity for egg replacer ingredients. However, eggs are a highly functional ingredient and are intrinsic to some food products, and consequently represents a big challenge to overcome for the food industry. In this video, Lucas Westphal, Ingredients Research Team Leader at Campden BRI, discussed eggs’ properties and their importance in food applications. He also demonstrates that solutions exist for those developing new free-from egg alternatives and for those seeking to incorporate egg alternatives into a variety of food product.

Vegan and vegetarian products - help with the challenge

Vegan and vegetarian products - help with the challenge

The challenges for industry in relation to veganism and vegetarianism have become apparent with a lack of consistency in definitions (e.g. vegan), what to test products for and when testing is/is not required.

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The challenges of reformulating with plant-based proteins

The challenges of reformulating with plant-based proteins

Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years. The rise of vegan and plant-based diets has encouraged the food industry to produce or reformulate products to cater for this growing band of consumers.

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Need training? We’ve got you covered

- Thousands of people from across the food and drink sector benefit from our expert-led training courses every year. From food technology to legislation, find the course that’s right for you today

Designing targeted consumer research

Sarah Thomas and Dave Cole

In this 20 minute 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.

Leamington consumer research centre

Leamington consumer research centre

Peter Burgess, Head of Consumer and Sensory Sciences, talks about how our Leamington consumer research centre can be used to conduct large scale consumer sensory research tests, focus groups and in-depth interviews.

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Sensory claims substantiation: an overview

Sensory claims substantiation: an overview

Sensory claims feature across all types of advertising media, including print (e.g. product packaging and magazines), TV (e.g. TV ads), radio (e.g. radio ads), online (e.g. manufacturers’ and online shopping websites) and outdoor (e.g. bill boards) media.

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Consumer research

Consumer research

We offer a full service consumer research package including survey design, field work, analysis and interpretation – including statistical evaluation – so that you can tailor your market strategy accordingly – e.g. for new product development.

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Online training - the story so far...

Jo Rathkey and Becky Hill

Online training - the story so far...

Richard Leathers

Throughout the pandemic, employees training has been one of the earliest and hardest hit. However, businesses can’t afford to put capability building on hold. Richard Leathers, Food Safety Management Systems Services Lead, and Campden BRI tutor explains how by offering an online interactive classroom experience, Campden BRI adapted to the situation, overcoming the instructional challenges of keeping online learners engaged and focused. Also, in a continuous desire for supporting the industry, be the first one to find out what is coming next in Campden BRI’s flexible alternatives to face-to-face training.

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