April 2020
- Coronavirus and the food industry
- Information on the COVID-19 (coronavirus) outbreak
- Improving product quality with thermal process optimisation
- Thermal process validation - for safety and quality
- Open for business
- Food premises hygiene
- Campden BRI Day 2020 - see you online
- How do we find out what the food industry needs?
- Ambassador’s Q&A: Derek Orford
- Bertrand Emond wins award
March 2020
- Quality and safety of cereals
- Sensory claims: How do they influence consumers?
- Campden BRI Day 2020
- Listeria lessons
- 3D X-ray to detect quality and safety issues
- Substantiating sensory claims
- Latest new technologies bulletin published
- Research round up - RSSs 2019
- Ambassador’s Q&A: Roy Betts
- Comparing products for NPD and market success
- Consultation on agricultural waste management
- Developing a new scoring system to control Listeria
February 2020
- Better factory hygiene: measuring microbial populations
- Foodborne viruses: detection and control
- Cleaning factories: Are you doing it right?
- Consumers’ fridges and setting a shelf-life
- New technology to ensure foreign body control
- New tool to help with product formulation
- Meet a MIG - Packaging
- Ambassador’s Q&A: Gary Tucker
January 2020
- New member-funded research projects
- Demonstrating control of Listeria in food
- Are you complying with BRCGS Issue 6?
- New R&D reports published
- Shelf-life assessment - new research
- Member interest groups (MIGs) winter round
- People changes
- Blockchain and emerging approaches supporting food safety management systems
December 2019
- Mitigating food fraud - new technology
- Farewell and thank you Steven
- Baking with enzymes to optimise processes
- IFTSA winner 2019
- The future of brewing
- Single use plastic packaging: blog
- Revised shelf-life evaluation guideline
- Single-use plastic: top 3 common challenges
- Rapid tool to determine shelf-life
- New member funded research projects for 2020
November 2019
October 2019
- Understanding shelf-life with DNA analysis
- Connecting with consumers - how do we do it?
- Are you ready for BRC Issue 6?
- New virology course
- “Retained EU Law” after Brexit
- Understanding adventurous consumers
- Texture analysis – getting it right
- The importance of food colour
- Meet a MIG - Processing, Operations and Preservation
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
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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.