News archive

December 2019

Mitigating food fraud - new technology

Food manufacturers and suppliers need to minimise the risk of purchasing fraudulent or adulterated food raw materials and ensure that all product descriptions and claims are legal, accurate and verified.

Farewell and thank you Steven

Our Chief Executive, Steven Walker, has announced that he is stepping down and will leave Campden BRI at the end of the year, after 33 years with the business.

Baking with enzymes to optimise processes

One way to save on costs is to use enzymes that make more efficient use of ingredients and resources.

IFTSA winner 2019

AJ Taylor, a PhD student at the University of Illinois at Urbana Champaign

The future of brewing

We picked our master brewer Derek Orford's brains during an interview to uncover the challenges and future of the brewing industry.

Single use plastic packaging: blog

There has been a huge media and consumer focus over the past year regarding plastic, particularly single-use plastic but there isn’t a single solution.

Revised shelf-life evaluation guideline

Updated to aligning with recent changes and EU recommendations for setting a shelf-life

Single-use plastic: top 3 common challenges

To help the food and drinks industry address the environmental impact of single use plastics, we’re currently running a member-funded project that is investigating how to reduce or replace single-use plastics for food and drink.

Rapid tool to determine shelf-life

In a new blog, Linda Everis discusses predictive modelling - a tool that can quickly assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.

New member funded research projects for 2020

Twenty-three member-funded research projects are ongoing and this year our members have chosen eight new projects to complement them

November 2019

Developing plant proteins

Plant-based proteins are in demand as the industry looks for alternatives to animal-based ingredients.

Repurposing food waste to make a high fibre claim

Food and drink manufacturers are under pressure to reformulate their products with more fibre

Egg replacement challenges

Industry is seeking alternatives to egg ingredients, in response we’ve launched an Egg Replacement Club

Challenges of incorporating inulin and fructans

Inulin and fructo-oligosaccharides (FOS) have attracted a lot of interest as functional dietary fibres.

Nutrition and health claims

Nutrition claims are presented on the product label or in its advertising but are regulated in the EU by legislation

Challenges of producing healthier bakery products

There are many challenges to improving the nutritional profile of our diets

Pre-processing to improve nutrition

A new project to help our members optimise the nutritional value and functionality of ingredients

September 2019

Understanding shelf-life with DNA analysis

Our new member-funded research project is using advanced microbial profiling (AMP) to improve our understanding and potentially extend the shelf-life of products.

Connecting with consumers - how do we do it?

New product development is not getting any easier! Today’s consumers want options but can be overwhelmed with too many choices.

Are you ready for BRC packaging Issue 6?

Are you ready for BRC Issue 6?

We are launching a new service to help you prepare for auditing against the new packaging standard.

New virology course

Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control

The Status of “Retained EU Law” in the UK after Brexit

“Retained EU Law” after Brexit

New body of law called “retained EU law” will replicate EU law as domestic.

Understanding adventurous consumers

Consumer food choices are increasingly shaped by health and environmental considerations.

Texture analysis – getting it right

What’s the importance of measuring how crunchy or how firm a food is?

The importance of food colour

Colour is one of the most important sensory aspects of food and drink.

Meet a MIG - Processing, Operations and Preservation

The Processing, Operations and Preservation (POP) MIG - with a broad remit covering the operational aspects of food manufacturing.

August 2019

New technologies research

New technologies help drive innovation and assure product safety and quality.

BRC Global Standard for Packaging - Issue 6

The BRC Global Standard for Packaging and Packaging Materials was the first packaging standard to be recognised by the Global Food Safety Initiative (GFSI).

Sampling for food safety - a practical guide

Until now, there’s been little or no user-friendly practical guidance to help industry with sampling for food safety.

Sensory - what is Relative Profiling?

Relative Profiling is a comparative-descriptive sensory approach.

3D-printed food - what do consumers think?

3D-printing is attracting interest as a way of allowing late customisation of foods and personalising nutrition.

Fridge temperatures - the shelf-life concern

New research indicates that assumptions about fridge temperatures may not be accurate.

Rapid confirmation and identification of Campylobacter in foods

Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.

July 2019

Hygiene inspection of the brewery

We offer support to achieve food hygiene standards in complex production environments.

Repurposing ‘waste’ for ingredients

‘Getting more from less’ was a major ‘need’ articulated by members recently.

Thermal process validation - for safety and quality

We have produced two whiteboard video presentations to help you understand how thermal processes are validated

Pilot scale facilities to help your NPD

Use our pilot plant facilities to develop new products, analyse existing processes, and evaluate ideas

2020 MIG dates published

Find out about member interest groups (MIGs). Attendance is free to members, find out more

Global Halal harmonisation

Global Halal harmonisation: Harmonisation of Halal is a long-debated topic

Revised risk evaluation guideline

An updated edition of G65 - ‘Risk evaluation and management of raw materials' has been released.

Brewing updates: Brewing regulatory updates and Brewing proficiency scheme

June 2019

Revised food safety guideline

Ensuring factories are cleaned and disinfected effectively is a fundamental prerequisite for the safe production of food and drink.

Dealcoholisation - pilot scale trials

Dealcoholised drinks/reduced alcohol drinks are becoming increasingly popular with consumers.

Solid-state microwaves (SSM) - the future?

SSM are a new development that may rival the traditional magnetron microwaves

Imaging for product quality

Believe it or not, different sized bubbles taste different, so understanding how they’ve formed

Norovirus in fresh and frozen produce: FSA survey update

FSA survey update: In 2015-16, a large retail survey by the FSA found that 5.3% of lettuce, 2.3% of fresh raspberries and 3.6% of frozen raspberries tested positive for Norovirus.