December 2020
Pete Headridge appointed as new Chief Executive
Pete Headridge will become the new Chief Executive of the Campden BRI Group following Chris Huscroft’s retirement on 1 January 2021.
Monthly microbiology update: Mushroom-related outbreaks – what caused them?
What’s the potential for mushrooms to cause bacterial food poisoning? Read Roy Betts’s latest blog to find out.
Preparing for Brexit
5 things to consider before validating your thermal processes
A new global study has found that most consumers are worried about the safety of the food they eat. Here are 5 considerations before having your thermal processses validated.
Reformulating with plant-based proteins? Overcome the challenges
This new blog details the challenges of reformulating with plant-based proteins to help you overcome the challenges. Read the blog
Last chance to book: Food and drink labelling seminar – 15 Dec
Food labelling legislation has changed substantially over recent years and the end of the EU exit transition period will create further implications. Keep up with the latest developments with our online food and drink labelling seminar. Find out more
EuroSense 2020 - Visit our live booth and chat with our team at #EuroSense2020 Online 13-16 December
November 2020
Monthly micro update: E. coli vs. Shiga toxin-producing E. coli - what’s the difference and what’s the problem?
Do you know what makes Shiga toxin-producing E. coli so pathogenic and the implications this causes the food industry? Read our microbiology ambassador Roy Betts’s latest blog to find out. Read the blog
Research reveals consumer attitudes to product claims
“Simply delicious”, “The nation’s favourite”, “High in fibre” – which claims do you think are most appealing to consumers? Find out from our study conducted on 2,400 participants across three countries. Find out more
What effect does novel packaging have on microflora?
Manufacturers are often presented with novel materials with claims that they can, for example, extend shelf-life. But how can you be sure they’re as promising as they sound? Find out in this blog. Read the blog
Last chance to book: Cleaning and disinfection of food factories – 24 Nov
Join us online where we’ll bring together experts with specialised knowledge of cleaning and disinfection of food factories to discuss the latest trends and findings. Find out more
Blog: Sourcing ingredients from new suppliers – are you getting what you paid for?
As profit margins are squeezed, some food manufacturers have begun sourcing from new suppliers. But how can you begin to find out if your ingredients have been bulked out with a cheaper alternative? Find out in this blog.
October 2020
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 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
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 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
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
Annual hot topics in food microbiology conference
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
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
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
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 services – help with 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)
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?
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?
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
When did you last consume some sugar? Chances are it was probably today.
Site open for training courses
Reformulating with food ‘waste’ to double fibre
We successfully used food waste to double the fibre content of a tortilla.
July 2020
Training courses now available
Our renowned training courses are back – face-to-face and online!
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 testing centre reopens
Our consumer testing centre in Leamington Spa has reopened with social distancing measures.
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
Bertrand Emond covers the results of the latest annual global food survey.
Free access to our nutrition database (member only)
Search for information on specific UK and EU harmonised nutrition and health drivers.
Microbiology: new hazards and risks
Roy Betts covers current issues on microbiology and food safety.
June 2020
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 (coronavirus) outbreak
Campden BRI Experience
There is a wealth of information available in our Campden BRI Experience pages, still available for viewing
Does your cleaning chemical kill the COVID-19 virus?
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
Member Interest Group webinars
Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.
Coronavirus work
In response to the current pandemic, we are developing methods to help the food industry control and detect SARS-CoV-2
Understanding industry needs
Craig Leadley, talks about how we work with members to identify what they need from science and technology
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?
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 (coronavirus) outbreak
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
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
Legislation requires the origin of primary ingredients be labelled when different from the given origin of the food
Brewing ambassador wins fellowship
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
Improving product quality with thermal process optimisation
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
During these challenging times we remain open for business
Food premises hygiene
Good hygiene starts with design – for food premises and equipment.
Campden BRI Day 2020 - see you online
We plan to deliver an online ‘Campden BRI Experience’ - find out more and register for free
How do we find out what the food industry needs?
Ambassador’s Q&A: Derek Orford
This month we hear from Derek Orford our brewing ambassador
Bertrand Emond wins award
March 2020
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?
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 will be on Wednesday 3 June. Attendance is free. Find out more and register
Listeria lessons
Over the past year Listeria appears to have re-emerged as an organism of great importance
3D X-ray to detect quality and safety issues
Investigating the potential of 3D X-ray to detect issues in products
Substantiating sensory claims
A white paper to help industry understand the different types of sensory claims
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 - RSSs 2019
RSSs provide a concise overview of developments from our member-funded research projects
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
Relative profiling is an exciting (and fairly new) tool that helps food and drink manufacturers
Consultation on agricultural waste management
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: measuring microbial populations
One of our new member-funded research projects will investigate the microflora of factories
Foodborne viruses: detection and control
According to the World Health Organisation, every year
one in 10 people succumb to a foodborne disease.
Cleaning factories: Are you doing it right?
Cleaning and disinfecting effectively is a fundamental prerequisite for the safe production of food and drink
Consumers’ fridges and setting a shelf-life
Establishing an accurate shelf-life is key to a product’s success.
New technology to ensure foreign body control
One of our member-funded research projects is investigating the potential of 3D X-ray technology.
New tool to help with product formulation
One of our member-funded research projects has led to the development of a database tool
Meet a MIG - Packaging
In the seventh of our Meet a MIG series, we focus on the Packaging Member Interest Group (MIG).
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
Each year our members decide how we should invest
over £2m of their membership fees
Demonstrating control of Listeria in food
Are you complying with BRCGS Issue 6?
Manufacturers are required to implement microbiological environmental monitoring
New R&D reports published
Assessing a product’s ‘open life’ and Modelling and simulation of food
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
All 12 of our MIGs will meet through Jan and Feb, covering topics from packaging to microbiology
People changes
We have implemented a new structure to continue to best meet the needs of members and clients.
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.
View 2019 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.