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Quality and value: research programme

New technologies for food and drink manufacturing

Campden BRI Project 147084 (Jan 2019 – Dec 2021)
Member funded

Manufacturers need independent data on ways to effectively validate and understand the benefits these technologies have for improving product quality. Understanding how processing or preservation technologies impact on the quality and shelf life of products remains an important area for manufacturers.

The focus for this project will be emerging technologies for improving quality and value and will conduct feasibility studies on commercially relevant emerging technologies. This project will inform members about new technologies through the new technologies bulletins, feasibility studies and desk-based reviews.

Dr Danny Bayliss
+44(0)1386 842130

Understanding the safe shelf-life of foods using advanced microbial profiling

Campden BRI Project 147085 (Jan 2019 – Dec 2021)
Member funded

Recent work using advanced microbial profiling (AMP) has shown that our knowledge of the progression of microflora during shelf life of certain products is incomplete. AMP offers a way to confirm existing specifications, or to amend them. AMP also offers an opportunity to verify that a reduction in viable counts of selected pathogens are caused by competitive inhibition from the product’s microflora. This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the growth of pathogenic microflora. This will allow specifications to be set for only those organisms of concern, potentially extending shelf life. Indication of the effects that spoilage flora have on pathogens will give producers more confidence in the ability of their products to remain safe should contamination occur.

Greg Jones
+44(0)1386 842143

The impact of sensory substantiation claims on consumers’ purchase decisions

Campden BRI Project 147086 (Jan 2019 – Dec 2020)
Member funded

Sensory claims give companies an opportunity to positively characterise their products in sensory terms and position them accordingly on the market. However, all claims must be technically substantiated, demonstrable and verifiable in order not to mislead consumers. Despite this, there is minimal guidance available to industry practitioners. This study proposes to investigate: the perceived credibility and meaningfulness of different types of claims to consumers for food, beverage and non-food product categories; the perceived value and impact these claims have on consumers pre-purchase decision making; how to communicate claims to consumers to optimise product standout during pre-purchase selection; how to make a claim for a global product. The project will provide members with insights into if/why sensory substantiation claims are seen to be credible, meaningful and valuable and their impact on consumer behaviour.

Robyn Wilton
+44(0)1386 842481

Intelligent dough mixer project

Campden BRI Project (Dec 2018 – Aug 2019)
Funded by Innovate UK

Bakeries are sophisticated manufacturing environments that use raw materials to produce a wide range of goods in a short time. Getting dough mixes right is critical to operational success but difficult to achieve. This is because of unpredictable reactions between biology (yeast), chemistry (enzyme reactions, oxidation/ reduction) and physics (water movement) that take place during the 3-12 minutes that it takes to mix dough. Even slightly differing flour qualities have a big effect on the end product quality. The project’s aim is to exploit recent developments in machine learning and artificial intelligence (AI) to create an entirely automated system that accurately tests and predicts optimal dough quality and consistency for commercial bakers. It will be capable of taking data from many sources and learning from it.

Gary Tucker
+44(0)1386 842035

3D printing of food

Campden BRI project 146283 (Sep 2018 – Sep 2019)
Member funded

3D printing/additive manufacturing is a rapidly growing technology, already widespread for customised, small scale manufacturing and prototyping of engineering components. New printers are now becoming available and can be used for various types of food materials. These food materials are typically paste-type materials which include chocolate, vegetable and meat purees, pancake batter, cream, cakes, and biscuits. The technology is capable of manufacturing product structures not achievable with conventional technology. This project will evaluate 3D printing to assess its potential, and limitations, for the food industry. It will also explore potential new capabilities of the technology.

Gael Delamare
+44(0)1386 842220

Functionality of novel ingredients from natural sources

Campden BRI project 144034 (Jan 2018 – Dec 2020)
Member funded

Many functions in processed foods are performed by chemically synthesised materials However, there are numerous cereals and plants that are known to contain elevated levels of active components that may well show specific functionality in the processing of foods. Applications could include foaming, emulsifying, rheology modifiers and water-binding agents. This project will assess the performance of selected food ingredients. Potential functions of interest will be examined in the processing of specific products and evaluated against existing additives with similar functional properties, providing practical information on the functionality and application to food systems of the most promising natural materials.

Dr Sarab Sahi
+44(0)1386 842140

Novel natural preservative systems for use in drinks, sauces and other high aw foods

Campden BRI project 144033 (Jan 2018 – Dec 2020)
Member funded

The food and drinks industry is under pressure to use clean label preservatives as an alternative to traditional preservatives. At present very few effective natural preservatives are permitted for use. In addition, many manufacturers of products currently stabilised by high levels of thermal processing are looking for natural preservation systems that will reduce energy costs, avoid flavour deterioration, help maintain heat labile nutrients, and permit a wider range of packaging options. This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effectiveness in extending shelf-life.

Greg Rachon
+44(0)1737 824298

Design and modelling of the impact of food structure on food texture

Campden BRI project 144032 (Jan 2018 – Dec 2020)
Member funded

Texture is an important sensory characteristic of many food products. Developing or reformulating products typically requires production and evaluation of many process and recipe variations to identify those that have the required structure and texture. This can be time consuming, involving use of costly pilot production facilities and sensory panels. This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure and understand how process conditions can be used to create the required structure for a range of product types. It will demonstrate these capabilities through case studies, evaluate the effect of reformulation on texture and establish computer modelling facilities and expertise.

Martin Whitworth
+44(0)1386 842139

Microbiological shelf life testing – new approaches

Campden BRI project 144031 (Jan 2018 – Dec 2020)
Member funded

Establishing an accurate shelf life is key to a product’s success. The shelf life should be sufficient enough to allow the product to be economically viable and minimise waste whilst maintaining key sensory, chemical and microbiological characteristics. It is therefore vital that the correct procedure is used when assessing shelf life. This project aims to reconsider the methods and procedures used to define microbiological shelf life (through setting up a working group comprising of members from producers, retailers and government bodies), by conducting practical studies to define the best practice approaches and recommendations, and then update Campden BRI’s guideline 46 on the evaluation of product shelf life for chilled foods.

Linda Everis
+44(0)1386 842063

Inactivation of bacterial biofilms – new approaches

Campden BRI project 144030 (Jan 2018 – Dec 2020)
Member funded

Bacterial biofilms pose a constant threat to the quality of a wide variety of foods. Organisms existing in a biofilm state are able to resist a number of microbiological measures to a greater degree than planktonic cells, leading to persistent challenge to cleaning and CIP systems. The aim of this project is to define the resistance of key spoilage organisms in their biofilm state in order to establish and optimise procedures for decontamination and / or removal of biofilms in food industry settings.

Robert Limburn
+44(0)1386 842493

Innovatively improving the food safety and quality of sprouted grain bakery products

Campden BRI Project 142872
Funded by Innovate UK

Everfresh is a market leader in the emerging market for long-life sprouted grain bread and cakes. In the proposed project, it will work with its consortium of industry and research partners to develop an industry-leading approach for the production of sprouted grain bakery products.

Gary Tucker
+44(0)1386 842035

Extraction and purification of calystegines and iminosugars for use as natural preservatives

Campden BRI Project 145830
Funded by Innovate UK

Natural food preservatives to extend the shelf life of processed foods are increasingly important in the provision of food safety in sugar and salt limited recipes. Calystegines and iminosugars are valuable compounds which have been shown to provide a natural preservative function in chilled foods. These occur naturally in the Solanaceae family, which includes potatoes, and offer a new source of natural preservatives.

Tiia Morsky
+44(0)1386 842089

Quality and safety of cereal–based products and ingredients for the food and brewing industry

Campden BRI Project 144856 (Jan 2017 – Dec 2019)
Member funded

The quality and safety of cereal-based raw materials, ingredients and products is crucial to the cereal, baking and brewing sectors as well as many others. Analytical methods are a critical component of assuring quality and safety, and their development, trialling, standardisation and validation is a vital part of this. Cereals such as barley, oats and wheat are used in a wide range of products. They may be processed into the main ingredient (e.g. as malt, flour) in products such as beer, breads, biscuits, tortillas and many others or as a more minor ingredient in products such as soups, drinks, batter, and crumb coated foods. The quality and safety of cereals is of great importance to the relevant supply chains in particular since some of the cereal quality parameters have a direct influence on functionality and processing. This project will evaluate and make available a range of core analytical methods for cereals-based materials.

Clothilde Baker
+44(0)1386 842287

Process manufacturing of functional food particles from lignin–rich feed

Campden BRI Project 140673 (Aug 2016 – Jul 2019)
BBSRC Studentship at the University of Nottingham

By-products of various manufacturing processes are a wide-scale problem facing the food sector. Lignin as a material is a major constituent of plant cell walls and previous research at the University of Nottingham has highlighted the role of lignin as a surface active constituent to stabilise food emulsions and foams. This research will investigate process-based modification of lignin-rich feed material into functional food particles through the use of thermal processing and microwave processing as key modification processes. Different lignin-rich waste materials will be utilised and the impact of the process parameters linked with the material on the functionality of the product will be quantified for use as an emulsifier.

Andrew Bosman
+44(0)1386 842471

Developing an understanding and improved sensory quality of low alcohol beer

Campden BRI project 140573
Studentship at the University of Nottingham

This project aims to create the framework of knowledge that might enable the production of a 5% beer and 0.1% beer in which consumers cannot perceive a difference. This will be done through; gaining an understand drivers of liking and disliking for consumers in terms of low/nonalcoholic beer; explaining the consequence of dialysis for dealcoholisation on the chemical profile (aroma and taste) of low alcohol beer/ alcohol free beer; correlating changes in flavour compounds with changes in sensory properties developing an understanding of the temporal changes in sensory perception of dialysis based low alcohol/alcohol-free beer and; correlating temporal changes in sensory perception with aroma and taste compound delivery kinetics in-mouth. The project will also seek to understand consumer’s emotions and perceptions of low/non-alcoholic beer. The outcome of this project will be the proposal of routes to optimise 0.1% beer and increase parity of 0.1% beer to 5% beer.

Javier Gomez-Lopez
+44(0)1737 824276

SweetVeg: Improving the yield of sweet corn and tomatoes: compliance with food manufacturers’ requirements through the application of precision agriculture

Campden BRI Hungary Project (Aug 2016 – Jul 2019)
Funded by EUREKA

The objective of the project is to develop a model and solution application of precision agriculture for two crops (sweet corn in Hungary and tomato in Portugal) in two countries. SweetVeg aims to develop a solution for improving the yield, quality and compliance to food manufacturers’ requirements of sweet corn and tomato through optimisation of the nutrient uptake irrigation, yield, harvesting time, with particular focus to the key quality attributes of sweet corn (for IQF cut corn defects, texture, colour, flavour for canned whole kernels defects, texture, appearance, flavour) and tomato (water content, nutritional properties, size, flavour, colour, defects and brix values). The integrated system targets farmers and manufacturers - helping farmers to use their resources (water, chemical, resources) in an efficient way with decreased costs, and provides manufacturers with optimised harvesting times and high quality raw material.

Attila Berczeli

Low protein wheat

Campden BRI project 139362
Funded by BBSRC

This project will facilitate the development of new types of wheat, with good breadmaking properties, at low grain protein (with fertilisation at the level required for the optimum yield). The project will also develop the use of selected current cultivars at lower protein contents than are currently required. This will be achieved by evaluating the performance of wheat lines selected for dough strength and stability at low protein content, developing new methods to determine quality at lower grain protein contents, establishing genetic markers for breeding for ‘low protein’ breadmaking wheat and providing new material to millers and bakers to enable them to optimise their processing conditions.

Clothilde Baker
+44(0)1386 842287