Science and technology for the food and drink industry
Practical scientific, technical, regulatory and information support - helping businesses succeed.
Important notice
Due to the current situation in Ukraine, Campden BRI is suspending all membership and technical services to Russia and Belarus with immediate effect. We will continue to monitor the situation and hope to see a peaceful resolution to the conflict very soon.
Please contact our membership team if you need support.
Phone: +44(0)1386 842186
Email: membership@campdenbri.co.uk
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Trending in food and drink

Ethylene oxide residue testing
Ensure the quality and safety of your products and protect your brand reputation with ethylene oxide and 2-Chloroethanol residue testing.
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That’s a wrap - reducing food waste through sustainable and smart packaging
While packaging waste is a critical issue, it must be considered alongside the issue of food waste. Projects in food packaging, such as the Glopack project, aim to help delay spoilage across the food production cycle.
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Plant based solutions
Due to increasing consumer considerations around sustainability, ethics, and health, the demand for plant-based products is soaring.
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Understand UK HFSS legislation in 3 points
The new series of restrictions on the promotion of foods that are high in fat, sugar and salt (HFSS) comes into force in England and Wales in October 2022.
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Are you following developments in precautionary allergen labelling and information?
This blog discusses precautionary allergen labelling/information (often referred to as ‘may contain’ statements) and details recent developments in this area.
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Pet foods and the unknown risk to human health
Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In the past 3 months alone, there have been several UK Food Standards Agency (FSA) food alerts and one Department for the Environment, Food and Rural Affairs (Defra) import ban relating to pet foods.
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Bubbles in bread and aerated chocolate – it’s just air but it matters
Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation of many processes and recipe variations to identify those that give the required structure and texture.
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Meat testing – ensuring quality and safety
Testing of meat and meat products can be used to assess quality, safety, performance and compliance with prescribed standards, both external and internal, and legislation.
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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 bread manufacturer. This client came to us to reduce the fat content in its gluten-free bread while maintaining the same great sensory quality and cost.
Read more...COVID-19 information and services

Coronavirus services – help with COVID-19
In response to the current pandemic, we are developing methods to help the food industry control and detect SARS-CoV-2.

Swab testing for SARS-CoV-2 (COVID-19)
These swab tests allow us to check for the virus on your premises. Allowing you to check your cleaning regimes are effective or as a way to reassure your workforce.

Ensuring factory hygiene to prevent COVID-19
Our food management systems specialists provide a checklist of actions and tips to help guard your factory from SARS-CoV-2.

Validation of air cleaning systems
With our purpose-built aerobiology laboratory capable of representing factory conditions, our experienced microbiologists have developed a new test procedure to validate air cleaning systems on a scale not replicated elsewhere in the UK.