September 2019
- New technologies research
- BRC Global Standard for Packaging - Issue 6
- Sampling for food safety - a practical guide
- Sensory - what is Relative Profiling?
- 3D-printed food - what do consumers think?
- Fridge temperatures - the shelf-life concern
- Rapid confirmation and identification of Campylobacter in foods
August 2019
- Hygiene inspection of the brewery
- Repurposing ‘waste’ for ingredients
- Thermal process validation - for safety and quality
- Pilot scale facilities to help your NPD
- 2020 MIG dates published
- Global Halal harmonisation
- Revised risk evaluation guideline
- Brewing updates: Brewing regulatory updates and Brewing proficiency scheme
July 2019
June 2019
May 2019
April 2019
March 2019
- 3D printing of food
- Pilot scale testing of novel ingredients
- New Director of Finance
- Why test disinfectants?
- Mandatory flour fortification in the UK
- Does your product look and taste as it should?
- Potential new regulations for food supplements
February 2019
- Effective control of viruses in food manufacturing
- New validated method for challenge testing canned drinks
- New regulation on spirit drinks in the EU
- Equipment design for hygiene
- Meet a MIG - Agri-Food
- Labelling: Preparing for Brexit
- Save the date - Campden BRI Day 2019
January 2019
- Celebrating 100 years
- How and why do we measure the chilli heat of food?
- New member funded research projects
- "Goodbye" to cochineal
- Bakery snacks innovation
- Research programme 2019
- Training course and events 2019
December 2018
- Optimised beer pasteurisation
- BRC Issue 8 - on pack instruction validation
- New nutritional labelling requirements in Israel
- 2019 member funded research projects
- TACCP/VACCP Guideline
November 2018
- Sampling for hazards: a practical guide
- Everything you need to know about MIGs
- Member funded research update
- Pesticide taint testing
- CO2 in MA Packaging: podcast
- Palatability of baby milk formula
- Harnessing new microbiology techniques
October 2018
- Microbiological shelf life testing
- Modelling in the food industry
- BRC - issue 8: Environmental monitoring
- Calorie reduction of ice cream
- Understanding presumptive positives in PCR testing
- Food safety plans video
- Now available - 2019 MIG dates
September 2018
- Rapid methods for hygiene determination
- Measuring the impact of reformulation on texture
- BRC - issue 8: What's new for environmental monitoring?
- Equipment to meet your needs
- Why test for vitamins?
- Manufacture of test materials
August 2018
- BRC Global Standard for Food Safety Issue 8
- New method to measure chilli heat
- Alcohol labelling requirements
- Inactivation of bacterial biofilms
- UKAS accreditation for vitamin D analysis
- Solve your food quality problems
July 2018
- Brewing spoilage - rapid methods
- Insider threat - food for thought
- Cereal quality and functionality
- Triangle vs Tetrad
- Online packaging integrity testing
- Campden BRI Day
June 2018
- Getting the most from your workforce
- Reduce chlorate levels in agriculture
- Improve food safety, shelf life and product quality - with new technologies
- What's it like to be a placement student at Campden BRI?
- Continuous thermal and non-thermal processing
- Hepatitis E - your common questions answered
May 2018
- Advances in analytical technology
- Bread structure measurement method internationally approved
- Is plastic too good at what it does?
- Analysis in food safety - research
- Campden BRI Day 2018
- Colour stability during shelf life
April 2018
- Novel preservatives for drinks and sauces
- Are you aware of the new regulation relating to acrylamide in foods?
- Changes in approval of novel foods
- The importance of innovation
- Using Sensing brands to aid successful innovation
- Latest R&D reports available to members
- Extending shelf life using superchilling
March 2018
- Sugar reduction - regulatory challenges
- Mitigating food fraud - best use of analytical screening tools
- Virus testing - UKAS accreditation
- Preparing a due diligence analysis plan for a brewery
- Protein for healthy ageing
- Fusing whisky tradition with innovative technology
February 2018
- Modelling of the impact of food structure on food texture
- Leading research into English wines
- Choosing new microbiological methods
- The impact of ingredients on bread structure and quality
- Designing packaging for older consumers
- Novel ingredients from natural sources
- Regulatory considerations for sports foods
January 2018
- Research into clean label sugar
- New tray sealer
- Supporting industry skills
- Industry needs science and technology
- Research programme 2018
- 2018 MIGs dates
- New: searchable sitemap
December 2017
- Exploring pulsed electric field processing
- MFR programme voting results 2018
- Sensory method innovation
- Chocolate and confectionery club
- Sausage services
- New blast chiller-freezer
- Investment in new kit and equipment
November 2017
- Ensuring safety by chemical fingerprinting
- Pet food innovation - five trends 2018
- Top two regulatory concerns
- Pet food product development
- The microbiological challenges of developing novel beverages
- The impact of light on shelf life
October 2017
- Particle size (and shape) matters
- Expansion of heating instruction services
- English wine - a sparkling success
- Wine stability - troubleshooting
- Small scale flour analysis
- Crecerpal sausage case study
- Bread softness club
September 2017
- Ingredient selection to meet nutritional targets
- Rapid single grain protein analysis
- The world of sensory branding
- Consumer testing
- Member update
- Physics in food manufacturing
August 2017
- Innovation in safety - measuring arsenic levels
- Rapid wheat grain analysis
- Wine analysis
- Packaging performance
- How are packaging defects detected under the microscope?
- Autumn 2017 and 2018 MIG dates
- IFT17 Go With Purpose Global Challenge
July 2017
- Preventing contamination at source
- IFTSA thesis video challenge
- Food safety systems
- HACCP audit scheme
- Keep up-to-date with our research
- Campden BRI Day
- Legumes - an alternative to cereals?
June 2017
- Microbiological effects of food processing
- Greenhouse
- Watch our experts
- Recently published reports
- Knowledge is king
- MIGs changes
May 2017
- Upgrading plant hygienically
- Rapid beer analysis
- New office in Korea
- Priming food partnerships
- Global regulatory support
- New kit for emerging technologies
- Preservation - naturally!
- Recently published
April 2017
- Keeping ahead in chemical food safety
- Rapid microbial identification
- FSA Chair to deliver Campden Lecture
- Testing for food fraud
- Industry needs consultation
- Identifying foreign bodies
- Innovation survey
March 2017
- A resilient food industry
- Improved ready meal for cardiovascular health
- Chemical risk assessment service
- Virus focus group
- Detecting allergens by protein profiling
- TACCP guidance
- Auditing your laboratory
February 2017
- Food structure and image analysis
- Accelerated shelf–life testing
- On–line detection of foreign bodies
- Chia seeds
- Evaluating consumer and sensory methods
- Supporting industry against food fraud
- Food rheology
January 2017
- Food and drink quality research
- Cereals - small scale testing services
- Alcoholic drinks bottler
- Assessing consumer opinion
- Supporting tenders with sensory assessment
- Date for your diary: Campden BRI Day
- Food safety bundle
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If you would like further information 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.