News archive

November 2021

Training scene

2022 training dates now available

Dates for training courses in 2022 are now available, you can now book your food and drink training for next year.
Food and drink training courses

Vegan tacos

Sowing the seeds of success for plant-based product

From meat alternatives to faux fish, plant-based food has seen an explosion of innovation, making it easier than ever for consumers to get onboard. Read the blog

Supermarket shelves

List of food recalls for ethylene oxide grows

​European countries and the UK are facing more ethylene oxide related recalls after the substance was detected in more food additives used in a large range of food products. Read the blog

Vegetable packaging

Considerations for optimal food barrier packaging

​To ensure sufficient protection of the product and, maintain its desired shelf-life, we have taken a closer look at how packaging material properties can be measured. Read the blog

Paper straws in drinks

Problem solving: Paper straws in drinks

With the ban on plastic straws becoming more widespread, paper straws have become the new norm.
Read the blog

Attending a conference

Upcoming seminars and conferences

​Thermal processing and our 7th Safety and Quality Culture of Excellence seminar are just some of our upcoming seminars and conferences that will keep you informed of the latest development in these areas. See seminars and conferences

September 2021

zero waste

Cutting down on food waste while maintaining food safety

How can you cut down on the food waste in your food business while ensuring food safety? Find out with these tips from our experts. Read the blog

Biofilm samples

NEW research helps the food industry tackle biofilms

Need help with biofilms? They can play havoc with operations, but our recent research investigated a targeted approach to help manufacturers identify and overcome their specific biofilm-related issues. Find out more and get help with your biofilms

Online meeting

Don’t miss out! Autumn MIG meetings – learn from experts

​Our Autumn round of member interest group meetings are underway and set to provide industry-relevant topics for all those who attend. Get insights from experts and network with the industry in this FREE and exclusive benefit for Campden BRI members. Book your place

Wheat in a field

Wheat varieties – how they differ and the impact on end-product

​Looking to reach more consumers with breads from other countries? It’s important to ensure you do this using the right wheat variety. Learn more from our expert Kate Mackinson in her new blog. Read the blog

conference attendee

Upcoming seminars and conferences

​Thermal processing, hot topics in microbiology and the microbiology of Christmas are just some of our upcoming seminars and conferences that will keep you informed of the latest development in these areas. Click below to see what else we have to offer. See seminars and conferences

Innovation

ECOTROPHELIA Europe: Students go head-to-head with innovative NPD

​What products have students been designing in an attempt to win Gold at the Final? Read the blog

meat testing

Upcoming training course: Calculating meat content

​The course includes a significant practical aspect to allow delegates to confidently calculate meat content (and added water content) for a range of meat products from both analytical data and recipes. Find out more

August 2021

Eggs: Just how crucial are they in baked goods?

Eggs: Just how crucial are they in baked goods?

​Eggs are used in a great range of products, but just how crucial are they in baked goods? In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are. Find out more

Bowtie risk assessment

Bowtie: A revolutionary risk management tool to boost food safety culture?

​Bowtie is a simple visual tool that makes communicating risk easy – helping you improve food safety culture and identify barriers for allergen management.

4 Key  steps to ensure NPD success with alcohol and no/low alcohol drinks

4 key steps to ensure NPD success with alcohol and no/low alcohol drinks

​Right now, the alcohol and no/low alcohol markets are booming, but is your NPD capitalising on recent trends and reaching the growing band of consumers? Find out the 4 key steps

5 key considerations to create products consumers will love

5 key considerations to create products consumers will love

With food and drink innovation happening at a faster pace than ever before, consumer choice has never been greater. How can you continue to capture the consumer’s attention and ensure your product’s success?

Member benefit: Autumn MIG meetings – find out the industry’s hottest topics

Member benefit: Autumn MIG meetings – find out the industry’s hottest topics

Our member interest group meetings return this September and they promise to be one of the most thought-provoking online events you’ll attend this year. With industry insights from experts and the opportunity to network, it’s one you will not want to miss! Book your place


NEW course! Beer labelling & regulatory issues for brewers – 9-10 Nov

NEW course! Beer labelling and regulatory issues for brewers – 9-10 Nov

​Now the UK has left the EU single market, this live and online tutor-led course will provide delegates with the essential requirements of mandatory food and drink labelling for EU Harmonised and GB legislation. Find out more

July 2021

HACCP – refresher, live online tutor-led training course

HACCP – refresher, live online tutor-led training course – 8-9 Sept

​Do you need a refresher to get up to speed on the new Codex guidance? This course will provide previously trained participants with an update on developments and an opportunity to discuss HACCP issues with an experienced HACCP specialist.

Online course: Microbiology for non-microbiologists – 14 Sept

Online course: Microbiology for non-microbiologists – 14 Sept

​Do you have a handle on food microbiology? This live, interactive online course will introduce delegates to the important aspects of food microbiology, including food safety and how it can be managed. Find out more

What are the benefits of applying Industry 4.0?

What are the benefits of applying Industry 4.0?

Meeting consumers’ demands is no easy task. Our research shows that applying Industry 4.0 can enable food companies to promptly respond to changes and predict actual consumer demand. 

Contamination issues: Which foods are prone to which pathogens? And why?

Contamination issues: Which foods are prone to which pathogens? And why?

Dr Roy Betts details the microorganisms present in specific food categories (including meats, ready meals and dairy products) to help you understand the potential root causes of contamination. Read blog

Upcoming course: Biscuit Products Modules

Upcoming course: Biscuit Products Modules – 7-9 Sept

Get an in-depth understanding of the key ingredients and processes that transform raw materials into a dough matrix. The course may help you extend shelf-life while reducing wastage and quality issues.

June 2021

Food packaging

Choosing the best packaging in a post-pandemic world

This month, find out how to choose the best packaging for your product in a post-pandemic world, which foods are prone to which pathogens so you can identify the root cause of contamination, how new research may help dramatically cut packaging sterilisation times, and much more. Read blog

Plasma technology

NEW research finds plasma tech dramatically cuts packaging sterilisation times

Working with Sterafill, our experts recently found new plasma technology to cut pre- and re-sterilisation times down by up to 93% compared to traditional methods - potentially saving manufacturers significant time. Find out how else it’s benefitting the industry. Find out more

Online training course

NEW online and live course: Introduction to Food Law in the Gulf Corporation Council (GCC)

This course will provide a general understanding of the requirements for food and drink products that are meant for the GCC market by covering the relevant legislation related to export in this region. Interested? Find out more

Connect 2021

Campden BRI Connect 2021 hub still live – learn at your leisure

Gain insights on current food industry topics to move your business forward; visit our online hub while it’s still live to learn from the wealth of content that covers up-to-date food law information, how you can respond to changing needs, food safety challenges and much more. Visit the hub​​

Introduction to food law in China

NEW online and live course: Introduction to Food Law in China

Is your business looking to export its food and drink products to China? This tutor-led course will help you understand how these products are regulated in this country by providing an overview of food legislation in China. Find out more​

May 2021

How is the industry demonstrating control of Listeria?

Find out if your approaches to demonstrate control of Listeria are in line with others in the industry with our new blog that details the results of a recent survey. Also covered are the ways the food sector can control this pathogen. Read the blog

Campden BRI Connect 2021

Current insights from industry-leading experts. This year’s annual lecture came from key speaker Katherine Smart, Diageo’s global technical director. The online event took place over three days in June (15-17). View event pages

metal drinks cans

Switching to metal packaging? What you need to consider

With the push towards a circular economy, aluminium’s recyclability and the plastic tax, many manufacturers are switching to metal packaging - but how easy is this in practice? Find out in our packaging expert’s new blog and mitigate potential issues during your switch. Read the blog

Bread Products Modules – live, online tutor-led training - 16-18 June

Whether you’re looking to reduce costs and waste, develop new and innovative products or resolve quality issues effectively, this course will cover ingredient technology, key processes and shelf-life to help you overcome your challenges. Find out more

Continuous flow process equipment

NEW research to cut over-processing costs and boost product throughput

Our experts have begun investigating how to minimise over-processing to help manufacturers maintain product quality, reduce energy costs and increase profitability. Click below to find out how the team aims to achieve this. Find out more about the research

Bakery products

Upcoming course: Biscuit Products Modules - 7-9 Sept

Do you work with biscuits? Get an in-depth understanding of the key ingredients and processes that transform raw materials into a dough matrix. The course may help you extend shelf-life while reducing wastage and quality issues. Find out more

April 2021

Gut microbiome and health – what’s the impact of baked goods?

Gut microbiome and health – what’s the impact of baked goods?

With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products for this growing band of consumers. Read the blog


Live expert-led online training on setting shelf-life

Live expert-led online training on setting shelf-life

​Need help setting a shelf-life? From raw materials to packaging and legislation, this course will cover all the relevant stages to help you set the correct shelf-life for your products.  Find out more

Campden BRI Connect 2021 - 15-17 June

Campden BRI Connect 2021 - 15-17 June - programme available

We can’t wait to welcome you to our online festival of food and drink science this June. The programme is now available. Attendance is FREE but there are limited spaces on the live events, so make sure you secure your place. Find out more and register

New guideline for heat preserved foods in progress

Do you use heat to preserve foods but lack up-to-date guidance? We’re currently revising guidelines to help the industry manage risk in this area with the best practices, and we’re looking for your input. Find out more

Decontaminating food powders – what emerging technologies are there?

Decontaminating food powders – what emerging technologies are there?

​Do you decontaminate powders? What technologies are there and what must you consider before selecting the most appropriate one? Find out in this new blog by our new technologies lead Danny Bayliss.  Read the blog

New research: Using fibre to reduce sugar in sweets

New research: Using fibre to reduce sugar in sweets

According to our recent research, around 27% of a jelly sweet’s sugar can be replaced with fibre while still maintaining consumer appeal. Find out more about the outcomes of this research in the R&D report that’s free and exclusive to members. Read R&D 471


March 2021

Our face-to-face training returns this month!

Our face-to-face training returns this month!

We’re excited to announce the return of onsite training courses in April, with extensive social distancing measures in place to help keep you safe. Book with confidence as we won't charge cancellation or transfer fees if COVID-19 causes any problems.Browse our training courses

‘Use by’, ‘best before’, ‘display until’ – what’s the difference and why does it matter?

‘Use by’, ‘best before’, ‘display until’ – what’s the difference and why does it matter?

​Date marks include ‘best before’, ‘best before end’ and ‘use by’. Let’s look at what they mean and how they are different from each other.  Read the blog

Upcoming course: USA food and drink labelling – 28-29 April

Upcoming course: USA food and drink labelling – 28-29 April

​Exporting to the United States? Ensure your labels are compliant with American regulations with this online course led by our specialists in this area.

Find out more

Food Safety course: Advanced

Food Safety course: Advanced (Level 4) – 12-26 May

Those responsible for food operation management must be trained to a level that enables them to demonstrate their competency. This course will help those in need of this training to become proficient in this area.  Find out more

Peter Headridge

What’s it like becoming a CEO during a pandemic?

Our CEO Peter Headridge assumed this position at the start of 2021. We picked his brains in a recent Q&A to find out about the unique challenges that present themselves when leading a company through a health crisis.  Read his blog

 

New project to investigate the microbiological safety of bread

New project to investigate the microbiological safety of bread

​We are looking for partners to join a new research project that aims to help manufacturers and retailers understand and control the potential risks posed by Clostridium botulinum (C. botulinum) in bread products. Find out more.

COVID-19 Workforce testing programmes

COVID-19 Workforce testing programmes

We can relieve some of your Covid-19 worries by helping you to reassure your clients, your business and your staff that you’re taking the best possible care of them and protecting them at work by early identification of any issues.

March 2021

Air cleaning system

New method to help control COVID-19 transmission

Removing the virus that causes COVID-19 from the air can help protect employees. However, air cleaning devices’ claims of effectiveness against this virus should be validated, which is now possible with our new method.

Meat shelf-life and food waste reduction

New project to potentially extend meat shelf-life and reduce food waste

Three billion pounds worth of meat is wasted each year, partly due to it exceeding its shelf-life before consumption or sale. Find out about the project that’s looking to extend the shelf-life of raw red meat. There’s still time to get involved!

Advanced HAPPC course

Advanced HACCP Course – live, online tutor-led training - 19-29 April

Obtain the knowledge and skills to design, implement and verify food safety management systems based on the Codex HACCP principles. As a highly interactive online course, experienced tutors will provide practical guidance with emphasis on case studies and group exercises.

MIG meetings

Member benefit: MIG meetings – just one day to go!

We’re kicking off your online MIG meetings tomorrow and we can’t wait to welcome you to our most interactive sessions yet.  There’s still time to book onto your favourite meetings, including Nutrition and Health, Food and Drink Science and Packaging, so we’ll see you there.

Shelf-life of fish and seafood

New blog: How can we extend the shelf-life of fish and seafood?

Why are fish and seafood products so perishable? Here we explore that and how our new research project, led by Dr Greg Jones, is attempting to increase the shelf-life of these products.

Cake and biscuits

Biscuit course – all you need to know – 21-23 April

Need an in-depth understanding of the key ingredients and processes that transform raw materials into a batter? Join our course that will teach you this and more, including how to extend shelf-life and reduce quality and wastage issues. Similar courses cover bread and cake.

Revised food safety guideline

Updated food safety guideline – what went into revising it?

A guideline is the most cost-effective way to ensure a high hygiene standard, particularly important during a pandemic and when budgets are tight. Our hygiene expert Dr Phil Voysey discusses the approaches to update one recently released to help manufacturers produce safe food.​

Thermal processing

Thermal processing: All your needs covered in one place

Specialists should always validate your processes, especially where food safety is concerned. You can now find all our thermal processing services, including consultancy and training, clearly laid out all in one place.

February 2021

Study uses VR to determine which on-pack claims sway consumers

On-pack sensory claims such as ‘Great taste!’ are powerful marketing tools, but which ones motivate consumers to purchase products? We immersed consumers into a virtual supermarket to find out.

Guidance on the design, implementation and control of cleaning and disinfection of food factories

Updated guidance on food factory hygiene helps manufacturers produce safe products

​We have updated guidance on the design, implementation and control of cleaning and disinfection of food factories. The revised version will help food and drink manufacturers ensure their factories are cleaned and disinfected effectively

Online learning

Online tutor led courses

​We have established a wide range of online tutor led courses so that you can access food and drink training from home or remotely

Reducing food waste

Reducing food waste – what impact does ingredient age have on shelf-life?

​The Food and Agriculture Organisation (FAO) of the United Nations estimates that if food waste was a country, it would be the third-highest emitter of greenhouse gases after the US and China. 

Spring MIG meetings

Member benefit: Spring MIG meetings – online and our most interactive yet

​Our member interest group meetings return this March and they promise to be one of the most thought-provoking online events you’ll attend this year. With industry insights from experts and the opportunity to network, it’s one you’ll not want to miss!

January 2021

 A New and Agile Approach to Research and Innovation Capability

A New and Agile Approach to Research and Innovation Capability

​Starting in 2021, we will be defining our Research and Innovation and Capability to deliver greater member value and be more relevant and responsive to more of our members’ needs.

Learn about the major foodborne pathogens

New online course: Learn about the major foodborne pathogens – 26 Jan

Deepen your knowledge of the major pathogens in food, including Listeria and Salmonella, with our upcoming online course that covers the latest information for these organisms and methods to confirm them. Find out more

Industry 4.0 - Reducing energy consumption and food waste

Industry 4.0 - Reducing energy consumption and food waste

Find out how we’re using artificial intelligence and digital twin to help lower manufacturer’s production costs all while offsetting some of their carbon footprint. Read the blog​

New research: Study reveals the safety of non-chilled food delivery

New research by our shelf-life expert determined whether chilled food remains chilled during transit. Find out what you should consider before sending your food products out for delivery. Read the blog​

Decontaminating with UV-C light? Here’s what you need to know

Decontaminating with UV-C light? Here’s what you need to know

As more food businesses use UV-C light for decontamination purposes, learn more about its applications from our New Technologies Lead so you know how to apply it safely. Read the blog

latest trends in cleaning food factories from experts

Find out the latest trends in cleaning food factories from experts

From what to consider when choosing the right disinfectant to the pros and cons of different cleaning methods, find out the latest in cleaning from experts with this recorded seminar. Find out more

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