Quality and innovation
Member funded research projects: quality
- New technologies for food manufacturing (New for 2019)
- Understanding the safe shelf life of foods using advanced microbial profiling (New for 2019)
- The impact of sensory substantiation claims on consumers’ purchase decisions (New for 2019)
- 3D printing of food
- Functionality of novel ingredients from natural sources
- Novel natural preservative systems for use in drinks, sauces and other high aw foods
- Design and modelling of the impact of food structure on food texture
- Microbiological shelf life testing – new approaches
- Inactivation of bacterial biofilms – new approaches
- "Shelf–life plus": enhanced shelf–life evaluation using microbial profiling
- Quality and safety of cereal–based products and ingredients for the food and brewing industry
- Emerging ingredients – considerations for use in products
- Extension of product shelf-life through super chilling
Blog: Arsenic – complying with new limits in
It's important to be able to accurately measure arsenic levels in food.
Quality and food safety management MIG
This active and broad-ranging MIG deals with the development and application of cost-effective quality and environmental management systems across a wide range of food-based activities.
Product developers are continuously looking for new ideas to introduce to the market place.
Food quality management
HACCP, quality management and auditing: three topics that often strike fear into food companies.
White paper: Shelf-life
How to determine product microbiological shelf-life: some basic considerations.
Podcast: Hygiene implications of BRC7
How the BRC Global Standard for Food Safety impacts on hygienic production of food and drink.
The rheological properties of food materials are important in determining both texture and behaviour when subjected to physical forces and forced to flow.
Assessing consumer opinion
Successful product innovation relies upon understanding what the consumer wants, how the product fits the brand and, ultimately, whether the product provides consumer satisfaction.
Cereals – small scale testing services
100g of wheat is sufficient to produce flour and carry out a set of small–scale testing methods followed by small–scale baking.
Quality training courses
Are you getting the most from your Membership?
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207