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June 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 the recordings

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

May 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


April 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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