Research projects - archive

About

EIT Food is one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe. EIT Food is the world’s largest and most dynamic food innovation community, which accelerates innovation to build a future-fit food system that produces healthy and sustainable food for all. Supported by the EIT, a body of the European Union invests in projects, organisations, and individuals that share the goals for a healthy and sustainable food system. EIT Food unlocks innovation potential in businesses and universities and creates and scales agrifood startups to bring new technologies and products to market. EIT Food equips entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of the work, helping build trust by reconnecting them to the origins of their food. EIT Food Hubs are key players in the regional innovation system. EIT Food's communication and dissemination activities in Hungary are carried out by Campden BRI Hungary Nonprofit Ltd.

About

EIT Food Solutions programme is a competition and mentoring program for university student teams. Each year has different topics to focus on. This year the student teams have to develop new product concepts and business plans using bakery and / or fruit side streams. CBHU is the Task Leader of Reuse2Recreate Food and mentors 3 university teams from Hungary.
Last year the programme name was DIG-IT and focused on solving a real industrial challange with the help of digitalization. In DIG-IT, CBHU mentored 2 teams from Hungary and they won 1st and 2nd prize.

About

Enhancing Hungarian participation in EIT Food activities and international RDI networks with company visits, workshops, etc.

About

The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmentally friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.
FutureEUAqua follows the whole value chain from egg to fork including genetic selection of certain species (primary focus is on salmon, seabass, seabream and rainbow trout), the development of innovative ingredients and feeds, the application of non-invasive monitoring technologies to look at the impact of housing environments and innovative diets on fish health and welfare, the development of innovative fish products and packaging methods, the development of optimal production systems.
CBHU is the responsible partner for the development of knowledge transfer tools, the Stakeholder Platform and the development of the exploitation plan for the project results.

About

The SmartGeoFish project aims to develop innovative services for the Hungarian aquaculture sector.
SmartGeoFish services focus on technology concept development and demonstration, as well as ecosystem building. Our goal is to improve the resource efficiency of the sector by the application of IoT tools.
CBHU is the Digital Innovation Hub and Coordinator of the project. Our main task is develop a new service based on the project results and target new companies with this service.

About

Being an intelligent vision system coupled to the production line, IVSILA enables companies in the food industry to respond to the societal issue of food wastage in a very profitable manner. IVSILA provides a solution to both the problem of food waste at the industrial level and the problem of the efficiency of food production lines. IVSILA visually inspects production in real-time: defective products are reported to the production line’s information system, allowing the sorting of defective products and the correction in real-time of the production.

About

NOGAME experiment develops a cost-effective, non-destructive gas energy consumption measuring system for bakery application to enable the company to continuously measure the amount of used gas energy during the production, analyse the consumption, and identify opportunities to optimise opportunities the production.
At the end of the experiment, we proved that the concept of the measuring system works and identified relevant cost saving opportunities for the company.

About

'Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste' PrO4Bake project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.

About

The EIT Food Consumer Engagement Labs project aims to create new product concepts in the food industry with the active involvement of consumers. Unlike typical sensory panels and consumer surveys, the Labs do not involve testing sample products but the creation of innovative, non-yet-existing combinations of product features and benefits. The methodology has been developed by University of Warsaw jointly by the food industry and scientific experts so that non-expert consumers can be involved in creating product concepts. Campden BRI is involved into the dissemination activitites and inplementation of the lab activtites in Hungary.

About

Thirteen European partners have come together in the S3FOOD project with an aim to improve the efficiency and sustainability of the EU food industry by enabling Small and Medium-sized Enterprises (SMEs) to adopt digital technology. Through S3FOOD, the partners have a specific focus on facilitating and accelerating the use of smart sensor systems for improved quality control, better resource efficiency and a higher level of food safety and traceability – all important steps towards solving central challenges of SMEs in the agri-food system.

About

This project introduces a new tool for clients to conduct online consumer insights research. This tool can be useful to clients for early stage innovation and product development/product renovation as it quickly enables access to consumers using a bespoke online platform.

Outputs

• R&D 480

About

It is well recognised that fibre consumption is currently too low in the general public. This project explored developing products that were lower calorie but which were high in fibre. Part of the project looked at producing a high fibre drink (which was also used as a case study in the project about developing an online consumer research platform.

Outputs

• R&D 480 - An online community to conduct exploratory and product testing research: a case study using apple and raspberry sparkling water fortified with fibre
• RSS 2019:19 - Using butternut squash peels to improve the fibre content of tortillas

View full project

About

Testing disinfectants for antiviral efficacy is vital if good hygiene is to be achieved. This project is going to expand the portfolio of antiviral efficacy tests available to industry from Campden BRI.

About

As part of our C.botulinum challenge test service we need to test for growth of the organism ad production of C.botulinum toxin. There is no off-the-shelf kit for this and on a previous methods project we developed an in-house ELISA test. Our goal is to get UKAS accreditation for this ELISA test to give a USP for our challenge testing services but further development needs to be done before this can occur. The ELISA was developed for type B and E toxin only and needs to be expanded to type F. Also it was developed on cooked and raw meats only and needs to be tested for other product types e.g. eggs and dairy, plant based foods, fishery products to show it is fit for purpose for the wide range of products we are currently challenge testing.

About

Identification of fungi has traditionally relied on morphological and biochemical analysis of isolated colonies. Next generation sequencing offers an alternative way to profile a fungal population without the need to isolate and culture examples. This project will demonstrate the efficacy of this technique and showcase the advantages of the service to the food industry.

Outputs

• No.1 - Testing the efficacy of air purification against viruses

About

Development of a database covering the environmental labelling requirements in all EU Member States.

About

Staying abreast of changes to legislation and guidance in the food industry is a time consuming task. Campden BRI provides an ongoing service for Member companies who wish to stay informed of the latest developments.

Outputs

• Latest Food Law Alert

About

Public Health England (PHE) (now UK HSA) established that hepatitis E virus (HEV) causes 100,000 infections per year in England. The infection causes liver disease which in some cases is very serious. The detection of HEV in swine and other animals has led to suggestions that human infection originates from the consumption of contaminated foods (i.e. the infection is a zoonosis). Studies from Japan and France show individuals became infected after consuming raw/undercooked pig, deer or boar meat. PHE studies suggests an association between the consumption of undercooked pork-based products e.g sausages and HEV infection. There is also some evidence that the virus is heat resistant and that “normal” cooking may not eliminate it. This project will develop and demonstrate a method for the detection of HEV in pork products.

About

Campden BRI maintains and updates a set of cereals testing methods for the sector in consultation with an industrial working group (Cereals and cereal applications testing working group). The methods are provided free of charge to members on our website. The methods are used throughout the milling and baking industries.

Outputs

• R&D 473 - Evaluation of methods for batter viscosity measurement

View full project

About

This project is about trying to optimise continuous flow thermal processes to improve operational efficiency, reduce costs and improve product quality. When continuous thermal processes are established there are a number of significant safety margins that are applied. This project is basically exploring where we can safety challenge some of these safety margins.

About

Plastic packaging is widely used for food and drink products. There is growing awareness of the environmental impact that some plastics can have when discarded irresponsibly – most noticeably with ‘single-use plastics’. There is a need to reduce or remove these plastics, but in doing so businesses often face significant technical challenges. Testing alternative materials for a range of food/drink applications and producing practical case studies. We’ll also explore consumer understanding of recycling and their acceptance of alternative packaging materials.

Outputs

• Consumer survey results: Knowledge, attitudes and behaviours towards recycling and plastic packaging materials
• Year 1 updates: Technical challenges and concerns
• RSS 2019–07 - Technical challenges with reducing or replacing single-use plastic packaging within the food and drink industry

View full project

About

Emerging technologies for preservation are gaining in popularity. This includes technologies like high pressure processing, pulsed electric field processing, plasma technologies and others. When you set up a thermal preservation process you do so using 'worst case' conditions i.e. conditions that are going to make the product heat more slowly than in normal production. Things like adding an overfill of product or using a more viscous sauce are examples of 'worst case' for thermal processes. When it comes to new technologies, we don't always know what 'worst' case conditions actually are. This project is about trying to understand how to safety set process conditions for some of these newer technologies.

About

Many sectors (including cereal, baking and brewing) rely on the quality and safety of cereal-based raw materials, ingredients and products. Analytical methods play an important part in assuring this. These methods must be developed, trialled, standardised, and validated.

View full project