Research projects

About

Cultivated meat is a major area of innovation for the food industry, but scaling the technology remains a key challenge for the sector. Many existing bioreactor types achieve low cell densities, limiting economic viability for large scale production. We partnered with Cellular Agriculture Ltd, through Innovate UK funding, on a project focused on development of their novel HFB system, designed to achieve higher cell densities than other bioreactor designs as well as addressing food industry requirements - to produce cultivated meat that is safe, compliant, scalable and ready for real-world food production.

In this collaboration, we upskilled in cell culture to test prototype equipment from Cellular Agriculture Ltd in our new cell culture lab facilities. The project demonstrated the feasibility of the system to produce cell mass. Feedback was provided to support optimisation required to further develop the technology. A hazard analysis and critical control plan (HACCP) was completed to identify food safety hazards and define controls for cell culturing in a pilot plant facility.

Nutritional and functionality testing of cell mass was conducted to draw comparisons between cultivated and traditional meat. This initial data will help to guide further research needed to further understand cultivated meat properties and potential product applications.

The knowledge acquired in this project also enabled the development of an e-learning course, “Introduction to Cultivated Meat”. This is aimed at providing the food industry with an opportunity to upskill in this rapidly evolving field.

Outputs

• Abstract: Development of Hollow-fibre Bioreactor Technology (HFB) to enable resource-efficient cultivated meat production
• Blog: Cultivated meat: Towards real-world food production
• Presentation: Quality and Food Safety Management MIG - Spring 2026
• Presentation: Joint Food and Drink Science, and Manufacturing Operations MIG - Spring 2026
• Presentation: Joint Diet and Health, and Food Service MIG - Spring 2026
• Presentation: Protein MIG - Spring 2026

About

Why are we doing this project?

Alternative proteins is an expanding area of food nutrition. Meat consumption in the UK has been steadily declined, while consumption of proteins alternatives has been rapidly increasing. Not all proteins are equal however, with desirable proteins needing to have certain properties such as solubility and good emulsifying and foaming ability. These high-quality proteins must also be cost-effective and nutritious to be desirable by manufacturers.

Protein sources which meet these requirements exist, with spirulina, a highly nutritious microalgae that is high in soluble protein, a perfect solution to the stated challenge. However, difficulties in extracting this soluble protein can lead to high post processing costs and can lower the quality of the protein.

How are we addressing this issue?

Campden BRI and our project partners Arborea Ltd, have proposed the use of Pulsed Electric Field (PEF) to enhance the yield of soluble protein from the algae. This technology operates by using electric fields open cells, increasing mass transfer and protein extraction.

This technology has the potential to reduce the post processing costs and eliminate the negative quality issues. PEF is established in many areas of food production but has more limited research in protein extraction. With the use of PEF, it is possible to achieve high purity soluble protein with low costs and high yield.

Outputs

• Abstract: PROSPER - PROduction of Spirulina Protein through PEF-Enhanced recovery 

About

Why are we doing this project?

Recent advances in machine learning, integrated with hyperspectral imaging (HSI) technology offer a route to significantly upgrade UK wheat grain quality. During this project, a high throughput single-seed characterisation system was developed, allowing protein content, weight and size of many thousands of individual wheat grains to be measured rapidly, non-destructively and with high accuracy. This offers the potential to enhance grain nutritional value and improve food security.

Campden BRI was a partner on this three year BBSRC funded project alongside the Universities of Nottingham and Adelade, Rothamsted Research, John Innes Centre, DSV, Buhler Sortex, Carrs, the Australian Institute for Machine Learning and Leco. This project ran from July 2022 until March 2026. Bespoke training in hyperspectral imaging and bread technology was provided to project team members by Campden BRI.

The usefulness of this new high throughput single grain assessment method to improve line selection during commercial breeding programmes was assessed using field trials. These trials covered two growing seasons at two different field sites. Novel and exotic wheat genotypes were grown at both high and low nitrogen fertiliser levels. Protein content, protein heterogeneity and other physiological traits were measured using the novel non-destructive single seed characterisation system developed in this project. Grains were separated into high and low protein groups, which were then planted and grown during the next season. In turn, this wheat was harvested and measured by conventional methods. For three of the four populations tested, this concept was shown to work i.e. individual grains selected for high protein produced a crop with high grain protein content.

Additionally, this tool was shown to be beneficial as a molecular breeding tool for functional genomics. Key genes controlling grain quality uniformity traits were determined. The candidate genes were validated by developing lines with contrasting allelic expression (i.e. significant allelic variation for grain protein content and grain protein content heterogeneity) of genes and performing glasshouse experimental trials, followed by RNA sequencing analysis.

Baking trials were performed using flour milled from wheat grains sorted at an individual seed level for high and low protein fractions from the same grain batch. Clear differences in dough processing performance and final product quality were measured. High protein wheat flour produced dough with higher water absorption, a more cohesive gluten network, improved stability and reduced softening compared with low protein wheat flour. Microstructural analysis further confirmed a more continuous and interconnected gluten network in high protein wheat dough, while low protein wheat dough showed a more fragmented structure. These differences translated into improved bread quality, with high protein wheat flour producing loaves with higher specific volume, finer crumb structure and darker crust colour. In addition, the higher essential amino acid content of high protein wheat flour was associated with greater accumulation of flavour compounds, contributing to enhanced bread aroma and taste.

Outputs

• Article: Harnassing genetic variation for grain quality from diverse wheat landraces (2026) 
• Article: Unlocking potential of hyperspectral imaging: Enhancing bread quality (2026) 
• Article: Reviving grain quality in wheat through non-destructive phenotyping in wheat through non-destructive phenotyping techniques like hyperspectral imaging (2023) 

About

Why are we doing this project?

Low-moisture powders are vulnerable to biological contamination of harmful bacteria such as Salmonella, Cronobacter and E.coli. To overcome this, may producers use some form of steam treatment to achieve decontamination. However, this leads to quality issues such as loss of volatiles such as flavour and aroma, particularly important for spices and seasoning, as well as potential clumping issues. Clumping may also lead to the product needing to be re-graded, which can be a potential source of post process contamination.

How are we addressing this issue?

To overcome this issue, Campden BRI in partnership with the Jenton Group, proposed a means of decontaminating low moisture powders using UV-C as a primary decontamination method. Although UV light has been trialled on powders before, this project had two main goals:

• Provide industry relevant reductions in common food pathogens.
• Provide this reduction at industry relevant throughputs.

This was to be achieved by the design and development of a non-thermal UV reactor to treat powders. This system was designed to evenly disperse particles and subject the relatively large surface area to the UV-C light, retaining product quality and achieving the required decontamination.

Outputs

• Blog: Our latest work with UV-C processing – powder decontamination
• Presentation: Preservation MIG - Autumn 2025

About

Microbiological criteria are essential in food and beverage production as they help ensure safety, quality, and compliance by setting limits for harmful microorganisms, thereby protecting public health and supporting regulatory and industry standards. At present, there is no industry guidance for the microbiological criteria of beers and related products and this, very often, creates confusion about the microbiological load/criteria of beers and related materials. Providing guidance for brewers could be both educational and also will set the level of quality at a certain level and would help brewers maintain or improve the quality of their products. This would also help brewers/quality managers to decide if any action has to be taken when the level of microorganisms reaches high levels. The outcome of this project will be to create microbiological criteria which could be used by all: big, medium and small breweries. The intention is to create this as a guidance document. It is expected that the following products/materials will be covered by this guidance; pasteurised beer, unpasteurised beer, premium beer, alcohol-free beer, cask, keg, draught beer, brewing yeast, wort, malt, hops (cones, pellets, extracts), adjuncts or water. It is also expected that some additional materials will be identified added and investigated. Producing this guideline provides an opportunity to connect with our members in the brewing industry, particularly those based in the UK which are underutilising our services. This guideline will likely increase the number of routine microbiological samples that Campden BRI processes.

Outputs

• Presentation: Fermented and Alcoholic Drinks MIG - Spring 2026

About

The gut microbiome is emerging as a key interface between diet, food and health. Dietary fibre-microbiota interactions can benefit host physiology through the colonic production of Short Chain Fatty Acids (SCFA); however, fibres differ markedly in their fermentability and effects on the gut microbiome. This research is focused on the effects fibres have within the food matrix on the gut microbiome as well as how processing fibre by fermentation has an impact in fine tuning gut microbiota response.

Progress

Wheat breeding programmes have generated lines with varying arabinoxylan (AX) content and solubility, yet little is known about how AX within flour from these lines is fermented in the colon. We investigated effects of flour from ten wheat lines differing in AX content on gut microbiome composition and SCFA production. The results show evidence of enhanced butyrate production and inter-individual variability, with one microbiome community showing a particularly strong response to AX-rich flour, associated with strain-level differences in Bifidobacterium longum.

Outputs

• Presentation: Cereals, Milling and Baking MIG and Microbiology MIG - Spring 2026

About

Project information coming soon.

Outputs

• Presentation: Raw materials and ingredients MIG - Spring 2025

About

Project information coming soon.

About

Pectinatus and Megasphaera are anaerobic beer spoiling bacteria that cause turbidity and unpleasant sulphur-based off odours, leading to significant quality and economic impacts for brewers. Their strict anaerobic nature makes them difficult to detect reliably, and current microbiological methods can produce false negatives. This research project aims to improve detection by identifying the most effective agars and microbiological techniques, examining the metabolites these organisms produce for potential early warning indicators, and assessing their heat resistance to support breweries in preventing spoilage and maintaining product quality.

Outputs

• Presentation: Fermented and Alcoholic Drinks MIG - Spring 2026

About

Why are we doing this project?

As with other sectors in the food industry, the poultry industry is increasingly facing the challenge of food fraud, where there is potential for lower-quality chicken meat to be sold as meat from premium breeds. This not only misleads consumers but also poses risks to public health and undermines the industry's integrity. In order to combat fraudulent activities, the food industry needs an accurate, reliable method of identifying one breed from another.

How are we addressing this issue?

Different chicken breeds will have a unique genetic profile and this project aims to address potential errors in the poultry supply chain, by developing a genomic analysis service to identify the breed of broiler chickens from meat samples. This initiative will establish methods for DNA extraction and sequencing, develop a bioinformatic pipeline for data analysis, and create a comprehensive breed database. By conducting blind validation trials, we will ensure the accuracy and reliability of the breed identification method. This service will enable precise breed verification, ensuring product authenticity and enhancing food safety and quality in the poultry sector.

About

Why are we doing this project?

There are several food borne pathogens that produce toxins during their growth cycle, and it is these toxins rather than the organisms themselves that are responsible for food poisoning illnesses such as diarrhoea, gastroenteritis or worse. Controlling factors for growth of the organisms are well known but conversely, little is known about the conditions under which some key toxin-producing bacterial pathogens produce toxins in foods. Such information would aid effective food safety management strategies.

How are we addressing this issue?

This project aims to enhance our understanding of key toxin-producing foodborne pathogens— Staphylococcus aureus, Bacillus cereus group, and Clostridium botulinum— by identifying the environmental conditions that trigger toxin production. By focusing on critical factors such as temperature, pH, and water activity, we will explore the specific thresholds that promote toxin generation. The research will also refine methods for detecting these toxins in food, contributing to improved food safety protocols. The outcomes will bolster Campden BRI’s testing capabilities and knowledge regarding these pathogens, leading to more effective food safety strategies and intervention techniques to prevent food intoxication.

Outputs

• Blog: Working to decipher toxigenic profiles in foodborne bacterial pathogens
• Presentation: Microbiology MIG - Spring 2025

About

This project aims to enhance and expand Campden BRI's molecular capabilities, building on our next-generation sequencing services for members and clients. We are developing our whole genome sequencing (WGS) service with in-house trials to demonstrate its accuracy and effectiveness in identifying bacteria and yeasts (with moulds to follow later) to the highest level of identification currently possible. Furthermore, we are tailoring this service to meet the specific needs of our members by conducting additional research in two key areas: probiotics and spoilage within the brewing industry. By the conclusion of this project, whole genome sequencing will be an integral part of our molecular toolbox, designed to support your specific requirements.

Progress

Current work involves validating our methods against known sequenced genomes for probiotics and those associated with beverage spoilage. Our bioinformatics pipeline has been developed, and we plan to test it on unknown isolates in the new year. This approach will enable us to uncover new insights and expand our service offering beyond basic identification, allowing us to better meet the diverse needs of our members and clients, tailored to their specific situations.

Outputs

• Presentation: Microbiology MIG - Spring 2026
• Presentation: Microbiology MIG - Spring 2025

About

In this project, the key beverage producers will be invited to cooperate. They will be asked to supply one or two products which will be used for validation. A minimum of ten different beverages (alcoholic and alcohol-free, beers, ciders, cocktails, soft drinks etc.) will be tested in this study. D and z-values of our yeast ascospores bioindicator and Enterococcus faecium NRRL B-2354 will be determined in each liquid, at 4 - 5 different pasteurisation temperatures (65 - 80°C), using the flask method and based on these values the optimised pasteurisation level will be calculated and verification trials will be performed in pilot plant flash pasteuriser (to be purchased). For each product, four trials (each at a different temperature/time condition) will be performed. One of these will be performed at standard pasteurisation conditions and the other three will be performed at optimised conditions. The energy consumption will be measured for each trial and usage compared. The outcome of the project will be presented at MIGs and several key conferences such as World Brewing Congress, Trends in Brewing, EBC/Brewers of Europe, IBD - Asia Pacific and on BruLab - Spotify/Apple podcast.

Progress

The heat inactivation experiments at four temperatures: 60, 65, 70 and 75°C, using ten different liquids, have been completed. The results confirmed our predictions that Enterococcus faecium NRRL B-2354 exhibits greater heat resistance at higher temperatures (above 65-70°C) compared to the pasteurisation bioindicator, Saccharomyces cerevisiae BRYC 501 ascospores. Our findings indicate that at lower temperatures (60 and 65°C), the D values of the yeast ascospores were higher than those of E. faecium. Conversely, at temperatures of 70°C and 75°C, the D values of E. faecium were higher than those of the ascospores. This trend is also reflected in the greater z-values of E. faecium. In the next phase of this study, we will conduct 20 flash pasteurisation trials with both microorganisms across all ten beverages. The objective of these trials is to verify whether E. faecium is indeed more heat-resistant than yeast ascospores under flash pasteurisation conditions.

Outputs

• Presentation: Fermented and Alcoholic Drinks MIG - Spring 2025
• Article: Heat resistance of Lacrobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer. Journal of the Institute of Brewing (2024)

About

Rising costs of nitrogen fertiliser, the environmental impact of run-off and the carbon footprint of its production create pressure on the availability of high protein wheat. Although bread remains an important source of protein in the diet, members have challenged us to identify approaches to achieve good bread with lower protein wheat. This was one of the benefits of the Chorleywood bread process (CBP), but the challenge is to go further. Plant breeders seek to develop wheat varieties that deliver good gluten functionality from minimal nitrogen inputs. This project instead evaluates several potential baking process and recipe approaches.

Progress

Flours have been sourced with relevant variations in protein content and quality. We have planned several potential protein reduction strategies for trial. Characterisation of flours has been planned with baking trials to follow.