Research projects
Research programme
Campden BRI runs a research programme funded from multiple channels, including government grants and any other relevant source of funds. Our unique research offering stems from our use of member subscriptions to fund industrially relevant research. The subjects chosen are inspired by our Industry Needs work, a result of member participation in our Member Interest Groups (MIGs) meetings.
Industrial relevance
The core of our research programme is focused on delivering practical solutions for food and drink challenges. Members are encouraged to participate fully in the generation of ideas and early discussion of results through participation in our Member Interest Groups. The emphasis of the programme is on practical outcomes and industrial relevance. The programme of research is organised into five strategic themes, which are drawn from our Industry Needs work. A complete list of our active projects and our archive of work can be found below.
About MIGs
Each member funded project is allocated to one of our Member Interest Groups, which steers the project’s direction and receives regular updates on the results. This close engagement of members is vital in making the projects as relevant to industry needs as possible – so that they can deliver practical solutions to current and future problems.
Current projects
PhD project: Current and emergent allergens in food production systems
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Techniques and testing methods to identify transfer and removal of allergens from reusable packaging, and challenging emerging products with potential new allergens.
PhD project: Tracking and analysis of microbial populations
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This project expects to develop a routine method that will allow us to track microbial population dynamics in food produce from its place of origin through to consumption. By understanding what time points and spatial surfaces are critical to the hygiene and longevity of the food product, this will allow us select key microbes to target during the cleaning and hygiene routines. Using non-culturable methods such as 16S Illumina Sequencing we hope to produce a better understanding of the microbiome by not selecting for any time, temperature, or chemical pressures. Upon collection and breakdown of this data we hope to establish a method of understanding the microflora and show a number of applications within food factory hygiene control.
Outputs
- R&D 482 - Using next-generation sequencing to track microbial population dynamics through food production
- RSS 2022:2a - ‘Factory to fridge’ bacterial population profiling 1: Population studies and culture-based biases
- RSS 2022:2b - ‘Factory to fridge’ bacterial population profiling 2: Tracking factory hygiene
- RSS 2022:2c - ‘Factory to fridge’ bacterial population profiling 3: Product maturation and population development
- RSS 2022:2d - ‘Factory to fridge’ bacterial population profiling 4: Shelf-life and population dynamics
PhD project: A model for the accurate pasteurisation of beer with yeast ascospores
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The goal of this work is to establish an accurate model for the minimum pasteurisation requirements of beer. Current pasteurisation regimes for beer have been challenged by Rachon et al. (2018) and shown to excessively heat beer products, far above the level required to ensure destruction of all spoilage microorganisms. High levels of pasteurisation may result in deleterious effects to the organoleptic properties of the beer, and potentially waste time, energy and result in higher costs. Supplying our clients with a ready-to-use model for the accurate pasteurisation of beer will enable massive savings and have a positive impact on sustainability action.
An online community and bespoke platform to conduct exploratory and product testing research.
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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
Better factory hygiene: microbial population dynamics in food factories
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Advanced microbial profiling (AMP) allows the environmental (microbial) load of a factory (or other premises) to be easily analysed in detail – including the presence of organisms that are difficult to culture. This extra information has the potential to deliver insights into the microbial ecology of a factory, insights previously unobtainable, which should facilitate better control. For example, it may allow the development of more targeted cleaning regimes.
Outputs
- R&D 482 - Using next-generation sequencing to track microbial population dynamics through food production
- RSS 2022:2a - ‘Factory to fridge’ bacterial population profiling 1: Population studies and culture-based biases
- RSS 2022:2b - ‘Factory to fridge’ bacterial population profiling 2: Tracking factory hygiene
- RSS 2022:2c - ‘Factory to fridge’ bacterial population profiling 3: Product maturation and population development
- RSS 2022:2d - ‘Factory to fridge’ bacterial population profiling 4: Shelf-life and population dynamics
Calorie reduction and fibre enhancement
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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
Circular-based alternative protein extraction from grape seeds
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PROSEED alternative protein products aim to valorise abundant wine industry side stream towards higher value circular applications within a number of value chains. In fact, the new products will be the result of an innovative bioprocess - using spent grape seeds as starting point - which will find a new life as ingredient in the food and beverage industry, replacing animal-based as well as imported ingredients. The project is co-funded by the EIT Food and focuses on the production and commercialisation of one circular-based environmentally and economically sustainable new protein product. CBHU's activity is related to co-creation activtites with companies and consumers.
Connecting consumers with their food via innovative virtual experiences
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This project is a PhD studentship being co-funded with the University of Nottingham & University of Adelaide. As the title suggests, this project is about using new technologies like virtual and augmented reality to connect consumers. Virtual reality generally means creating a completely computer rendered environment. Augmented reality generally means overlaying digital content with what the users sees in the real world. For example, holding your phone over an image triggers an animation to run on your phone or it might initiate a video about your product when the phone is held over your product label.
Control of viruses - produce decontamination strategies
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There is a growing recognition that foodborne viruses could be a significant cause of human illness. This project is exploring a range of technologies/approaches that could be used to inactivate viruses that are present on the surface of fresh produce. Technologies like chlorine washes, peracetic acid washes, ozone, UV and others will be selected to see how surrogates of Norovirus and Hepatitis A. Note a surrogate is a harmless material (often a microorganism of some kind) that behaves in a similar way to the organism of concern.
Determination of Perfluoroalkyl and Polyfluoroalkyl by LC/MS/MS
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Perfluoroalkyl and Polyfluoroalkyl compounds are widely used for their fat and water repellent properties. These compounds are persistent and are potentially toxic. Campden BRI is developing a method to detect these compounds in food to help manufacturers continue to produce good quality safe food.
Outputs
Developing a functional olive oil enriched with oleanolic acid for the prevention of type 2 diabetes in prediabetic patients
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Prevention of DIABetes with OLEanolic Acid. The main aim of the project is to create a new food Oleanolic acid enriched extra virgin olive oil (EVOO) able to fight against the emergence of diabetes, generating a new food product that allow to improve health of consumers. CBHU’s activities related to the legal aspects of its labelling and consumer studies on sensory claims.
Development of a wider range of antiviral efficacy tests
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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.
Development of a air fryer cooking instruction service
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Investigation into the heating characteristics of air-fryers with the objective of developing a cooking instruction development and validation service.
Outputs
Development of an ELISA based detection system for C.botulinum toxin
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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.
Development of methodology for fungal profiling
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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
Effective control of viruses
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Control of viruses in the food industry is not only about cleaning them off surfaces. They are also present in foods and are increasingly being linked to outbreaks. This project is designed to explore the response of viruses to control measures such as pasteurisation in food products.
Effectiveness and application of natural antimicrobials
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Natural antimicrobials such as ferments and vinegars provide a route to establishing a clean-label product without compromising on inhibition of microbial activity. Natural antimicrobials must be shown to be effective against the target organisms before they can be used commercially. This project will develop a range of tests and show proof of concept for natural antimicrobial testing.
EIT Food Regional Innovation Scheme (RIS)
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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.
EIT Food Solutions Reuse2 Recreate Food 2022
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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.
Enhancing Hungarian participation in EIT Food activities and international RDI networks
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Enhancing Hungarian participation in EIT Food activities and international RDI networks with company visits, workshops, etc.
Environmental labelling database
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Development of a database covering the environmental labelling requirements in all EU Member States
European food chain supply to reduce GHG emissions by 2050
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'European food chain supply to reduce GHG emissions by 2050'
The focus of the ENOUGH project is to contribute to the EU Farm to Fork Strategy by identifying how the food industry can:
- Reduce GHG-emissions by at least 50% by 2050 compared with 1990 levels.
- Achieve climate neutrality for food businesses by reducing energy use and increasing energy efficiency by 2030.
- Improve the overall integrated sustainability of food systems (including social/health, climate/environmental and economic aspects) whilst at the same time meeting societal goals.
- Increase awareness among policymakers, businesses, investors, entrepreneurs, institutions, stakeholders and citizens of selected innovative systemic solutions and their potential for uptake at the EU scale.ű
Food law alert
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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
Future growth in sustainable, resilient and climate friendly organic and conventional European aquaculture
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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.
Hepatitis E virus - trial and implementation of new detection method
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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.
Innovative service for sustainable intensive aquaculture
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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.
Intelligent Vision System for in-line analyses of traditional bakery product (Coordinator: OPTOPARTNER)
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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.
Maintaining the CCAT cereal testing methods
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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
Minimising overprocessing in continuous flow heat processes
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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.
Multi-actor collaboration dynamics and capacity building network inside and between AKIS to foster the upscaling of SFSCs across Europe
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In line with the new CAP post2020, the F2F Strategy and the Green Deal, the EU4Advice Project will develop enabling methodologies and tools to connect short food supply chains (SFSCs) advisors in a common network with the aim of fostering the upscaling of consumer-producer chains across Europe. The main objective of EU4Advice project is to settle the foundations and structures required to ensure effective capacity building of SFSC actors through fluent knowledge transfer. Applying the principles of the interactive innovation model, EU4Advice project aims to boost the role of advisors as catalysers of the knowledge flow from research to practice, through the creation of an EU network of advisors with knowledge and expertise on SFSC issues, and the implementation of measures towards the effective integration of SFSC advisors into national AKIS by implementing new governance models that facilitates the integration of SFSCs advisory services. EU4Advice clearly deals with the important goals of the Farm2Fork Strategy, as it is intended to promote the most sustainable and empowering SFSC models, which constitute a promising and emerging sustainable alternative to globalized food systems, with strong potential to empower both producers and consumers while, at the same time, reducing the environmental footprint and enhancing the competitiveness of the agri-food system.
Multi-robot hygiene monitoring and clean up in food manufacturing facilities
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This project is a PhD studentship that we are sponsoring at the University of Lincoln. The project is looking at where robotics and AI could play a role in factory hygiene i.e. factory cleaning operations. It is looking at a number of potential areas including using artificial intelligence to schedule cleaning tasks more effectively, looking at where robots could completely replace human operators and where robots could be used to simplify and improve the job for workers by operating in collaboration with them.
Outputs
Non-destructive gas measurement at Kanizsa Pékség (Int-contract)
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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.
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste (Coordinator: University of Hohenheim)
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'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.
Rapid identification of spoilage organisms associated with the brewing industry
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The brewing industry has a requirement for a rapid detection and identification system for bacteria and yeasts capable of causing spoilage issues in alcoholic and non-alcoholic drinks. This project will develop and demonstrate a method targeted at common spoilage organisms.
Regional Innovation Scheme Professional Development
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The RIS* PD (Regional Innovation Scheme Professional Development) is a multidimensional educational program run by EIT Food, created to up-skill as well as to re-skill the farmers, SMEs employees, and young professionals, considered to be the game changers of the food sector in their regions. The main purpose of this program is to invite career progressors from the agri-food world, men and equally treated women, to turn their innovative ideas into action, to become entrepreneurs in their business and lead sustainability challenges in their geographical areas. Fully integrated and interactive workshops are designed to provide participants with mainstream tools, best real-time NPD techniques and management practices from the extended network of EIT Food partner companies and Rising Food Stars.
RIS Consumer Engagement Labs
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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.
Smart Sensor System for Food Safety, Quality Control and Resource Efficiency in the Food Processing Industry
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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.
Survival of pathogens in non-alcoholic beers
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An important new project looking at the risks from pathogens in low/no alc beverages. Traditional alcoholic beers are safe but once the alcohol is removed then there can be increased risks. This project seeks to demonstrate any presence of pathogens in commercial products and seeks to produce data to enable safe products to be manufactured in the future.
Technical challenges with reducing or replacing single use plastics
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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
The use of tribology to understand and correlate oral processing and sensory perception
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The aim of this project is to develop a new service to characterise foods using tribology. This is an instrumental method that seeks to objectively measure the perception of 'mouth-feel' when a product is consumed.
Understanding the drivers of liking of meat alternatives
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Meat alternatives are an increasing part of our diets. It is important for the industry to understand how these products function. This project will create a service that incorporates consumer insights, rheology and microscopy in collecting and analysing data to characterise meat alternative products.
Outputs
Validating 'worst case' as emerging technologies enter the mainstream
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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.