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.
In this short video, find out about the practical approach and tools developed to identify main opportunities for cost and waste reduction including improving resource efficiency. And also discover how your business can benefits from the digital and Industry 4.0 solutions.
Bread is one of Britain’s most wasted foods. According to figures from the Office for National Statistics, around 24 million slices of bread are thrown out by UK households every day – making up more than a third by weight of bakery food waste.
Design to Value is 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, Product Innovation Lead, and owner of the Design to Value service at Campden BRI will discuss how Campden BRI can help maximise a products value.
A growing body of research suggests that the vast ecosystem of organisms in our gut plays a much larger role in both our mental and physical health than ever previously imagined. There have even been links found between gut health and COVID-19 severity. Considering that the gut microbiome collectively weighs up to 2kg (heavier than the average brain), it’s easy to see how it is increasingly being treated as an organ in its own right.
Food and drinks businesses are all facing pressures from improving the nutritional quality of their products to working in a more sustainable way. In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working.
The PEF process of electroporation is suitable for use in broad range of food and bio-process applications using low levels of energy. With over 125 systems already installed worldwide it is a tried, tested and reliable technology, that provides many benefits for both the process and the product.
When a food is in a powdered form it can be much easier to handle and transport, yet food in this form can harbour pathogens if not treated properly, and some decontamination technologies may impact the product’s properties, hence the need to identify new ways to decontaminate powders.
Emerging technologies such as high-pressure processing (HPP) are now well established for achieving products with 'fresh' like properties, but with a shelf life of weeks or months rather than days. But more recently, technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product.
As businesses look for new ways to combat the virus that causes COVID-19, the application of ultraviolet light has seen an incredible uptake. Ultraviolet (UV) light technologies have been around for a long time, but only in the past few years has the food and drink industry really taken an interest in it.