New member-funded research projects for 2020

Each year our members decide how we should invest over £2 million of their membership fees on research that can help their companies succeed. Twenty-three member-funded research projects are ongoing and this year our members have chosen the following new projects to complement them:

• Better factory hygiene: microbial population dynamics in food factories
• Bridging the gap between objective measurements and sensory perception
• Consumer acceptance of new and emerging ingredients
• Demonstrating control of Listeria within ready-to-eat foods
• Quality and safety of cereal-based products and ingredients for the food and brewing industry
• Reuse of packaging
• Technologies for detection of foreign bodies and internal defects
• Vegan / vegetarian foods - help with the challenges

This complements a wealth of research funded by individual companies, groups of companies and government funding agencies. These are listed in our Research Programme 2020.

About Craig Leadley

From more than 30 years in the food and drink industry, the majority of which spent supporting clients and conducting research here at Campden BRI, Craig has a vast range of knowledge and experience, as well as extensive industrial and academic connectivity.

Over his career he has built our multi-partner collaborations, developed grant applications, overseen our research programme, and been involved in food preservation and manufacturing (with a particular focus on thermal processing and emerging technologies, about which he has published a number of books and journals).

Craig supports companies with accessing grants, and is currently focused on start-up and small to medium-sized enterprises (SMEs) through grant funding.

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