Product recalls: Cereulide toxin

Cereulide testing expertise and specialist guidance on risk management

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Science and technology for the food and drink industry

Practical scientific, technical, regulatory and information support - helping businesses succeed.

The food and drink industry is facing significant challenges. Finding the right partner to deliver understanding and the optimal response is critical. Campden BRI is a leader in global food and drink science and research, possessing both the knowledge and practical expertise to deliver results that safeguard businesses and unlock opportunities.

Trending in food and drink

More than just testing: A layered approach to risk management for Bacillus cereus cereulide toxin

The recent recalls serve as a reminder that food safety is not just a technical requirement, but a commitment to protecting the most vulnerable consumers.

Save time, money and transform your thermal processing with ThermaGen

Campden BRI are excited to announce the launch of ThermaGen, an online application offering predictive calculation capability for those working in thermal processing.

Selecting the right method or test kit for your food allergen testing

With so many different food allergen tests available, it can be daunting to select the most appropriate option. We can help you.

Latest updates

Factory workers having a discussion on food factory floor

RCA in the food and drink industry: How to get root cause analysis right

If any part of the RCA investigation is missed, the correction, prevention and continuous improvement you are trying to deliver can fall down.

Culture Excellence collage of food industry workers

Culture Excellence seminar

This event will provide an update on developments in the world of food safety and quality culture including a number of case studies from manufacturing, retail and food service.

Investigate ingredient quality, contamination and potential adulteration with microscopic screening

Microscopic screening can provide valuable information which may indicate that an ingredient has been adulterated or contaminated.

Technician checking food product during manufacturing process

HACCP: Six key elements of an effective HACCP system

HACCP systems protect food businesses but can also fail them if not correctly implemented. Here we go through 6 key areas of ensuring a robust and effective HACCP system. Our new Guideline 42 can help you too.

Employees working in sensory kitchen, cooking and passing food into booths

Better understand your position in the marketplace with rapid sensory product benchmarking (UKAS Accredited)

Rapid sensory product benchmarking is a great, cost-effective way to get an ‘informed consumer’ perspective on your products.

Agar plates with bacteria growth in background and pipette in foreground

Beyond the agar plate – the next generation microbiological analysis

Some microbiological investigations call for next generation analysis to reach the answers that you need. Microbial population profiling can assist in troubleshooting food quality and safety questions.