Leave this field empty:
Before you Send please insert the same letters and numbers you see in this image
into this box:
(this helps us fight spam)
When you click on the Send button you will be deemed to have accepted our
terms and conditions
– providing information on topical issues, contact
email@example.com, if you would like further information on any of the topics covered.
Discusses modified atmosphere packaging and the alternative gases that can be used.
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
Ian Wright, Chief Executive, FDF, delivered the 2018 Campden Lecture “A whole new world: food and drink after Brexit.”
Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.
Understanding systems like HACCP is important for all involved in food and drink production. Richard Leathers and
Louise Harris discuss why.
Patrick Coveney, CEO Greencore Group, on why he thinks the UK food industry is so good, in the 38th Campden Lecture.
Emerging technologies specialist Danny Bayliss discusses ultraviolet (UV) light and its use for decontamination of surfaces in the food and
Nutrition specialist Fraser Courts discusses a new approach to assessing the stability of high protein drinks during thermal processing.
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and
Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business
Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7
Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company.
Julian South and James Luo discuss processing and preservation techniques that have a major role to play in optimising the nutritional content of
Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these
Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the
effect on sensory aspects.
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.
Steve Spice and Julian South discuss some of the issues that those exporting food and drink to the UK need to consider – including labelling
issues and additives legislation.
Member Interest Groups provide the close interactions with members that enable us to ensure that our R&D, services and products meet the
needs of members.
Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP – a systematic evaluation of vulnerable elements
of the supply chain.
Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing
acrylamide levels in finished products.
Dr Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo, discusses strategic R&D.
Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for
product safety and spoilage.
An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly
saturated fat, content.
Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.
Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels.
Principal food law advisor Ruth Price discusses the main provisions of the Food Information Regulation, which is due to be enforced in December
Quality systems specialists Richard Leathers and Lorraine Green explain that it is the simplest and most effective way of analysing things that
have gone wrong.
Anke Fendler, Environment Specialist at Campden BRI, talks about water and the use of water within the food and drinks industry.
Michael H. McCain, President and CEO of Maple Leaf Foods Inc., Canada, outlines sustainable food production systems.
Steve Garrett, Molecular biologist at Campden BRI, talks about the use of DNA profiling to test the species of origin of fish and fish
Joy Gaze and Martin George explain how microbial surrogates are regularly used in processing trials to determine the lethality of a process.
Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas, and how this could deliver new cleaning
technologies for food and drink industry.
'A sustainable future?' delivered by Fiona Dawson, President of Mars Chocolate UK.
Technologist Emma Hanby describes some of the major trends, drivers and current activities in product innovation.
Technologist Craig Leadley explains how to pasteurise dry ingredients, and new equipment at Campden BRI that could help companies with their
Agronomist Richard Stanley explains how a new project is exploring the role of biological control and integrated crop management strategies.
Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria.
Taking 'Challenges for business' as his theme, Miles Templeman, Director General of the Institute of Directors, reflected on issues faced by
This podcast talks about how microscopy can help inform product development and troubleshoot quality problems
that can arise.
Martin George of our Food Manufacturing Technologies Department talks about modelling air flow, factors that affect it, and how it can contribute
to effective operations.
Sarah Thomas of our Consumer and Sensory Sciences Department talks about some of the techniques that can be used to understand how consumers
How Salmonella survives in environments associated with production of low water activity products.
Emma Hanby talks about the tests available to ensure packaging can withstand the rigors of transport, troubleshoot problems that arise, and even
Martin George talks about positron emission particle tracking (PEPT) and how this can be used to assess the effectiveness of mixing operations.
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.
Martin George explains what time–temperature integrators are and how they can help in the validation of thermal processes for a range of
Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition.
Mike Edwards describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help
companies handle complaints.
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with
'clean label' product reformulation.
Geoff Taylor talks about how we can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems.
Helen Brown describes our research into allergen analysis and routes of cross-contamination – and how this has yielded practical benefits
for companies in the food supply chain.
Roy Betts, Head of Microbiology, explains predictive microbiology and challenge testing, and how the two complement each other in determining the
shelf–life of products.
In this interview, reproduced courtesy of FoodProductionDaily, Campden BRI´s Craig Leadley
talks about some of our work on pulsed light technology.
Taking 'Food in the future' as his theme, Ross Warburton, reflected on the many changes in food production and consumption over recent
Jonathon Porritt CBE delivered the 31st Annual Campden lecture, addressing Sustainability through Food Security What are the challenges that face