Scientific updates

Three new reports have recently been issued covering projects selected by members to be part of our member subscription-funded research programme. Members can receive a free electronic copy of any of these, by sending an e-mail to auto@campdenbri.co.uk with the subject line: send RDxxx (where xxx is the number of the report).

Identification and differentiation of the aerobic endosporeforming bacteria (RD315)

Bacillus spp. are becoming increasingly significant in the food industry and were ranked fourth in the types of bacterial contamination reported by the Food Standards Agency in 2010. Accurate identification of this genus is therefore important to assist the industry in monitoring product quality and safety.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD315

The effect of flour storage and bakery temperature on dough properties and bread quality (RD316)

Under the test conditions investigated, flour storage conditions were potentially a greater source of variation in bread quality than bakery conditions. The report recommends that fluctuations in storage temperature are avoided to minimise the occurrence of irreversible quality changes.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD316

A review of clean label emulsifiers (RD317)

While a need has been communicated by consumers and food manufacturers alike to reduce the number of food label declarations, this review illustrates that it may not be straightforward to eliminate emulsifiers or replace them with clean label alternatives in complex food and drink systems.

For a copy of the full report send an e-mail to auto@campdenbri.co.uk with the subject line: send RD317