Quality and innovation

Quality issues underpin all food and drink industry activities. We can help you in the development and application of cost-effective systems across a wide range of activities to meet the criteria requested by your customers and by enforcement authorities.
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
Related items
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Blog: Arsenic – complying with new limits in
food
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. -
Chia seeds
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. -
Food rheology
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
Explore our quality related courses including; Documentation and design of quality systems and HACCP and quality management system training
Are you getting the most from your Membership?
Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice
All services
- Agriculture and raw materials Sustainabiity, crop protection, processing, quality and functionality.
- Analysis and testing Relevant, reliable analytical results for sound business decisions.
- Brewing and malting Beer and wine development, production and analysis.
- Cereals, milling and baking Ingredient suitability, product formulation and processing conditions.
- COVID-19 Coronavirus (SARS-CoV-2) Environmental testing and prevention to help the food industry control SARS-CoV-2.
- Food chemistry Understand the chemical nature of food and its role in quality/spoilage.
- Food hygiene Cleaning, disinfection, hygienic design and preventing contamination.
- Global regulatory support Legislation (UK, EU, international), voluntary codes, and product specifications.
- Manufacturing and processing Process design, validation, troubleshooting. Pilot plant. Packaging.
- Microbiology Spoilage and poisoning, analysis, method development, laboratory accreditation.
- Packaging Packaging, process and product, and their effective integration.
- Pilot plant Extensive pilot scale production and trialing facilities.
- Product development Ingredients, processing, packaging, legislation and consumers.
- Quality management Development, implementation and auditing of quality systems.
- Sensory and consumer Understand why consumers choose products.
- Technical information Source and interpret information for horizon scanning and decision support.
- Wine and spirits Analytical, npd, consultancy and troubleshooting support.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207