Campden BRI research clubs

Research clubs

A club project is a great way for a specific sector of the food industry to answer a question. A consortium of companies gather together to fund a tightly focused piece of work which will benefit all members, and will remain exclusive to them for an agreed period of time. Club projects can be on any subject for which there is sufficient interest, and we welcome new ideas. Please get in touch with Greg Jones.

Seafood on ice

Extending fish and seafood shelf-life

The shelf life of Fish and seafood products is often limited by breaching microbiological quality specifications despite the product remaining perfectly edible. This project is designed to test a range of fish and seafood products organoleptically and microbiologically to determine if the microbiological quality specification is too conservative compared to the sensory shelf life. If this is shown to be the case, this project will provide valuable evidence on which to base a change in specification.

New project to extend fish and seafood shelf-life and reduce food waste

Status

: Ongoing: Feb 2021 - Feb 2022

Contact

: Greg Jones

Meat products

Extending meat shelf-life

The shelf life of red meat products is often limited by breaching microbiological quality specifications despite the product remaining perfectly edible. This project is designed to test a range of red meat products organoleptically and microbiologically to determine if the microbiological quality specification is too conservative compared to the sensory shelf life. If this is shown to be the case, this project will provide valuable evidence on which to base a change in specification.

New project to potentially extend meat shelf-life and reduce food waste

Status

: Ongoing: Nov 2021 - Nov 2022

Contact

: Greg Jones

Glass of milk

Use-by labelling of milk

The vast majority of milk in the UK is pasteurised and sold in a resealable container. The current labelling norm is to print a 'Use-by' date (UBD) on the container to indicate when the product is no longer considered safe to consume. Recently, some milk has been produced and sold in the UK with a 'Best before' date (BBD) on the container as an indicator of when quality can no longer be guaranteed. This project aims to gather data to support further decisions on the use of BBD over UBD on pasteurised fresh milk.

Status

: Open: Open to applications

Contact

: Greg Jones

red meat

Shelf life data for red meat products

Following the recent shortage of food grade carbon dioxide, companies packing red meat products in carbon dioxide / oxygen mixes realised that there is little data available on the effects on shelf life of switching to an alternative mixture. This project aims to generate shelf life data for red meat products (primarily dice and mince) packed in a range of low carbon dioxide or replacement carbon dioxide atmospheres. This data will be invaluable should another shortage threaten supply of carbon dioxide for packing red meats.

Status

: Open: Open to applications

Contact

: Greg Jones

 

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