On the 29th March 2019 the UK will exit the EU and it will be all change for the food and drink
industry. As the Government now have a draft deal on the table it appears that finally some form
of negotiated deal will be struck. We will be following the developments closely as they evolve and
are ready to advise as details become clearer.
Everything we know about the microbiology of our food is based on testing and we often make decisions based on test results. Advances in techniques can help us to find new methods, use existing methods differently and obtain results more quickly.
Our highly trained benchmarking team evaluate products from an ‘informed consumer’ perspective using established sensory evaluation methods to help companies determine how their product compares to their competitors. We can evaluate a wide range of product types from Christmas puddings to salmon fillets.
There is little practical guidance on sampling written specifically for practitioners in the food industry. A Campden BRI member-funded research project will produce a guideline that describes and discusses sampling for different microbiological, chemical and physical food safety hazards that have to be managed within the food industry.