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October 2020

Preparing for Brexit

Preparing for Brexit

We can help you navigate the Government advice and find the information which is specific to your food business operation.  We can also provide a label review service for checking labels for both  the EU harmonised market and UK domestic market to ensure compliance beyond the end of 2020.​

Food colour – just how important is it?

Food colour – just how important is it?

​Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour, it can also influence consumer choice and enjoyment of a product.  There are a number of ways we can help you with this important element of product development.

Remote auditing

Remote auditing to help you manage risk during the COVID-19 pandemic

We can help you through the preparation steps, assist with your risk evaluations, conduct remote audits on your behalf or just provide general guidance.

New project to extend fish and seafood shelf-life and reduce food waste

New project to extend fish and seafood shelf-life and reduce food waste

We are looking for partners to help with new research that aims to revise established standards in order to increase the shelf-life of fresh fish and seafood. It could save producers and retailers millions of pounds in wasted food by extending shelf-life by a day or even more.

Cleaning and Disinfection

Cleaning and Disinfection for food factories seminar

​Ensuring your factory is cleaned and disinfected effectively is a fundamental prerequisite for the safe production of food and drink. To help you with this, we’re bringing together experts with specialised knowledge to discuss the latest trends and findings

New technology to detect bread quality

New technology to detect bread quality

​The industry’s use of computer vision systems is growing – especially for detecting food quality issues. Not only can they quickly capture, process and analyse images to determine the quality of food products or packaging, but they can also ‘see’ inside food products - as is the case with the in-line X-ray computed tomography (CT) scanners.

September 2020

New research explores insect animal feed

New research explores insect animal feed

​​We’re delighted to be part of a project which has just been awarded a £250,000 grant from Innovate UK to develop insect nutrition in animal feed. It will help UK fish and poultry production to move towards a more sustainable future. Find out more

Annual hot topics in food microbiology conference

Annual hot topics in food microbiology conference

Our popular conference features a fantastic line-up of experts from the food and drink industry to help you understand the current and future microbiology issues affecting the safe production of food. This year it’s hosted online for you to access from your workplace or home. Find out more.

Autumn MIGs – find out what’s hot in the industry

Autumn MIGs – find out what’s hot in the industry

​Member interest group meetings start soon with Microbiology up first on 8 September. Brought to you online, you’ll receive live presentations from experts with the opportunity to pick their brains with a live Q&A. Find out more and register

Training course: Microbiology for non-microbiologists

Training course: Microbiology for non-microbiologists

Breaking through microbiology terminology and jargon, this live, interactive online course will provide those with no formal microbiological training an introduction to the subject. September dates are filling fast - book soon to avoid disappointment

Topical regulatory issues delivered straight to you

Topical regulatory issues delivered straight to you

​Keep up to date with developments in UK and EU food law by signing up to Food Law Alert, a popular newsfeed subscription delivered straight to your inbox every two weeks. (Member only).  Find out more

Upcoming food safety-related courses

Upcoming food safety-related courses

Our courses can help you take control of the food safety risks in your business. They include HACCP (foundation, intermediate, advanced and refresher), safe production of heat preserved foods, process validation and internal auditing. Or See all courses

August 2020

Coronavirus work

Coronavirus services – help with COVID-19

We offer a suite of services to help the food industry control SARS-CoV-2 (the virus that causes COVID-19) and detect its presence in your working environment so that you can keep your workforce safe and your operatins running.

Ensuring factory hygiene to prevent COVID-19

Ensuring factory hygiene to prevent COVID-19

Our food management systems specialists provide a checklist of actions and tips to help guard your factory from SARS-CoV-2

New swab testing for SARS-CoV-2 (COVID-19)

New swab testing for SARS-CoV-2 (COVID-19)

Whether you’ve had an outbreak at work, want to check your cleaning regimes are effective or simply want to reassure your workforce, these swab tests allow us to check for the virus on your premises.

Labelling and legislation training courses

Labelling and legislation training courses

​Courses cover general food law, labelling, nutrition and health, food additives and provision of allergen information.

Reducing portion size - how low can we go?

Reducing portion size - how low can we go?

Whether it’s due to eating too much or moving too little, obesity is a growing problem in the UK

Autumn MIGs – have you registered yet?

Autumn MIGs – have you registered yet?

Brought to you online, you’ll receive live presentations from experts and will find out what’s hot in the industry

Reducing sugar with extruded flour

Reducing sugar with extruded flour

​When did you last consume some sugar? Chances are it was probably today.

Site open for training courses

Site open for training courses

We’ve put measures in place to create a COVID-secure environment, so your mind’s at ease when you come to train with us.​

Reformulating with food ‘waste’ to double fibre

Reformulating with food ‘waste’ to double fibre

We successfully used food waste to double the fibre content of a tortilla.

July 2020

Training courses available online or face-to-face

Training courses now available

​Our renowned training courses are back – face-to-face and online!

SARS-CoV-2 and foodborne viruses

SARS-CoV-2 and foodborne viruses - review of UK situation

​Martin D'Agostino covers the frequently asked questions regarding SARS-CoV-2 in a short webinar.​

Consumer test centre

Consumer testing centre reopens

Our consumer testing centre in Leamington Spa has reopened with social distancing measures.

Testing disinfectant against a SARS-CoV-2 surrogate

Does your cleaning kill the COVID-19 virus?

​Want to test how effective your cleaning chemicals and regimes are against COVID-19?

 

 

Global survey on food safety training

Global survey on food safety training

Bertrand Emond covers the results of the latest annual global food survey.

Nutritional guidelines

Free access to our nutrition database (member only)

Search for information on specific UK and EU harmonised nutrition and health drivers.

Microbiology hazards and risks

Microbiology: new hazards and risks

​Roy Betts covers current issues on microbiology and food safety​.

June 2020

SARS-CoV-2 and foodborne viruses

SARS-CoV-2 and foodborne viruses - review of UK situation

Martin D'Agostino covers the frequently asked questions regarding SARS-CoV-2 in a short webinar.​

Information on the COVID-19 outbreak

Information on the COVID-19 (coronavirus) outbreak

View the latest information from the UK government and regulatory authorities here ​​

Campden BRI Experience

Campden BRI Experience

There is a wealth of information available in our Campden BRI Experience pages, still available for viewing

Testing after cleaning

Does your cleaning chemical kill the COVID-19 virus?

​Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.

Webinars for MIGs

Member Interest Group webinars

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.​

Coronavirus work

Coronavirus work

In response to the current pandemic, we are developing methods to help the food industry control and detect SARS-CoV-2

Industry needs survey

Understanding industry needs

Craig Leadley, talks about how we work with members to identify what they need from science and technology​

Learning matters

Learning Matters!

Bertrand Emond covers how our work lives have evolved in recent months and how we are adapting and learning.​

Remote access to training?

Remote access to training?

​At a time when face-to-face training isn’t an option, we can still help with alternatives

May 2020   

Information on the COVID-19 outbreak

Information on the COVID-19 (coronavirus) outbreak

View the latest information from the UK government and regulatory authorities here ​​

Coronavirus work

Coronavirus work

​In response to the current pandemic, we are developing methods to help the food industry control and detect SARS-CoV-2

New products: higher fibre, fewer calories

New products: higher fibre, fewer calories

Increasing the proportion of dietary fibre in products could help deliver health benefits

Listeria - an overview

Listeria - an overview

​An overview of some factors that have contributed to outbreaks of Listeria monocytogenes in recent years

Labelling the origin of primary ingredients – when is this triggered?

Labelling the origin of primary ingredients

Legislation requires the origin of primary ingredients be labelled when different from the given origin of the food

Brewing ambassador wins fellowship

Brewing ambassador wins fellowship

Derek Orford has been awarded one of the most prestigious honours in the brewing industry

Remote access to training?

Remote access to training?

At a time when face-to-face training isn’t an option, we can still help with alternatives

April 2020   

Coronavirus and the food industry

Coronavirus and the food industry

Answers to some of your key coronavirus questions in relation to food and drink

Process optimisation

Improving product quality with thermal process optimisation

Thermal processing is an important method of food preservation, controlling the presence of microbial spoilage organisms in foodstuffs to ensure that products are safe. 

Theremal process validation

Thermal process validation - for safety and quality

If thermal processes are not applied properly, products may pose a significant danger to public health.

Open for business

Open for business

During these challenging times we remain open for business

Food premises hygiene

Food premises hygiene

Good hygiene starts with design – for food premises and equipment.

Cmapden BRI Day online

Campden BRI Day 2020 - see you online

​We plan to deliver an online  ‘Campden BRI Experience’  - find out more and register for free

Industry needs

How do we find out what the food industry needs?

Understanding what you need from science and technology shapes the support we provide

Brewing ambassador

Ambassador’s Q&A: Derek Orford

​This month we hear from Derek Orford our brewing ambassador

Bertrand Emond

Bertrand Emond wins award

We’d like to congratulate Bertrand Emond who received a special award at the recent BRCGS Food Safety Europe 2020 conference.

March 2020   

Quality and safety of cereals

Quality and safety of cereals

​Members have voted for our ‘cereal methods’ project to be part of the 2020 programme.

Sensory claims: How do they influence consumers?

Sensory claims: How do they influence consumers?

​A sensory claim is defined as ‘a statement about a product that highlights its advantages, sensory or perceptual attributes

Campden BRI Day 2020

Campden BRI Day 2020

Campden BRI Day will be on Wednesday 3 June. Attendance is free. Find out more and register

Listeria lessons

Listeria lessons

Over the past year Listeria appears to have re-emerged as an organism of great importance

3D X-ray: New technology to detect quality

3D X-ray to detect quality and safety issues

Investigating the potential of 3D X-ray to detect issues in products

Substantiating sensory claims

Substantiating sensory claims

​A white paper to help industry understand the different types of sensory claims

Latest new technologies bulletin published

Latest new technologies bulletin published

​Each year we monitor and evaluate technologies that hold the greatest potential to help the food industry

Research round up - 2019

Research round up - RSSs 2019

RSSs provide a concise overview of developments from our member-funded research projects

Ambassador’s Q&A: Roy Betts

Ambassador’s Q&A: Roy Betts

Each month we’ll pick the brains of one of our ambassadors about their role. This month it's Roy.

Comparing products for NPD and market success

Comparing products for NPD and market success

​Relative profiling is an exciting (and fairly new) tool that helps food and drink manufacturers

No-Agricultural waste horizon project

Consultation on agricultural waste management

Take part in our consultation on the NoAW Best Practice Guideline for farms and businesses on agricultural waste management

Eating a takeaway salad

Developing a new scoring system to control Listeria

​Campden BRI has begun an industry survey to gain an insight into how much control the food industry has over Listeria.

February 2020   

Better factory Hygiene

Better factory hygiene: measuring microbial populations

​One of our new member-funded research projects will investigate the microflora of factories

Raspberries

Foodborne viruses: detection and control

​According to the World Health Organisation, every year

one in 10 people succumb to a foodborne disease.

Factory cleaning

Cleaning factories: Are you doing it right?

Cleaning and disinfecting effectively is a fundamental prerequisite for the safe production of food and drink

Fridge

Consumers’ fridges and setting a shelf-life

​Establishing an accurate shelf-life is key to a product’s success.

Foreign body control

New technology to ensure foreign body control

​One of our member-funded research projects is investigating the potential of 3D X-ray technology​.

Database tool

New tool to help with product formulation

One of our member-funded research projects has led to the development of a database tool

Packaging MIG

Meet a MIG - Packaging

​In the seventh of our Meet a MIG series, we focus on the Packaging Member Interest Group (MIG).

Gary Tucker

Ambassador’s Q&A: Gary Tucker

​Each month we’ll pick the brains of one of our ambassadors about their role. First up is Gary.

January 2020   

 New member-funded research projects From January 2020 New member-funded research projects

New member-funded research projects

Each year our members decide how we should invest over £2m of their membership fees

Demonstrating control of Listeria in food

Demonstrating control of Listeria in food

Food business operators (FBOs) must be able to demonstrate their ready-to-eat foods are safe in terms of Listeria monocytogenes Lm

Environmental monitoring – are you complying with BRCGS Issue 6

Are you complying with BRCGS Issue 6?

​Manufacturers are required to implement microbiological environmental monitoring

​New R&D reports published

​New R&D reports published

Assessing a product’s ‘open life’ and Modelling and simulation of food

Shelf-life assessment - new research

Shelf-life assessment - new research

New way of assessing shelf-life for chilled products using AMP which is a powerful DNA technique

Member interest groups (MIGs) winter round

Member interest groups (MIGs) winter round

​All 12 of our MIGs will meet through Jan and Feb, covering topics from packaging to microbiology

People changes

People changes

​We have implemented a new structure to continue to best meet the needs of members and clients.

Blockchain and emerging approaches

Blockchain and emerging approaches supporting food safety management systems

​A blockchain, in simple terms, is a growing list of records (called blocks) that are linked using cryptography.


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Contact us

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.