August 2021
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.
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?
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.
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?
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 – 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.
July 2021
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
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
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
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
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
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 event pages
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
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
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?
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
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 - programme available
New guideline for heat preserved foods in progress
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
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!
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?
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
Exporting to the United States? Ensure your labels are compliant with American regulations with this online course led by our specialists in this area.
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
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
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
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
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.
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 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.
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.
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.
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: 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.
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 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 – 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.
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
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.
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
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
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
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
View 2020 items
If you would like further information or prices please email us at support@campdenbri.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.