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R&D Reports 2018

To download a pdf of a report, just click on the Download report link next to the R&D of interest.
You can search reports at our R&D Report database or browse by year using the links below:


R&D 445

Investigation into the incorporation of ancient grains into extruded snacks
Eugenie Wiart, Jo Baker-Perrett and Alix Cornish
(2018) -* Confidential to Members

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R&D 444

Exploring the feasibility of applications for PEF to improve the functionality of fresh produce
Danny Bayliss, Anna Falowska, Elizabeth Mulvey, Jennifer Bradbeer, Andrew Bosman and Craig Leadley
(2018) -* Confidential to Members

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R&D 443

‘Clean label’ from a sugar perspective: insights from consumers and industry
Marleen Chambault
(2018) -* Confidential to Members

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R&D 442

Review of novel natural preservative systems for use in drinks, sauces and other high aw foods
Grzegorz Rachon
(2018) -* Confidential to Members

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R&D 441

Extension of product shelf life through superchilling
Greg Jones and Sue Burling
(2018) -* Confidential to Members

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R&D 440

Modelling for quality optimisation in heat processed foods
Martin George
(2018) -* Confidential to Members

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R&D 439

Investigation of the effect of waxy maize starch on the quality and shelf-life of gluten-free cakes
Jenni Bradbeer and Sarab Sahi
(2018) -* Confidential to Members

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R&D 438

Investigation of factors affecting viscosity measurements of batter systems
Sarab Sahi
(2018) -* Confidential to Members

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R&D 437

A combined consumer application of Triadic-PSP and CATA to assess consumers’ health associations of food products based on packaging cues
Robyn Perry and Marleen Chambault
(2018) -* Confidential to Members

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R&D 436

Understanding how consumers utilise packaging cues to determine the key message in the context of health for a retail sourced beef lasagne
Robyn Perry
(2018) -* Confidential to Members

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R&D 435

Development of an accelerated shelf life method for cooked meat products
Annette Sansom and Gail Betts
(2018) -* Confidential to Members

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R&D 434

Ancient grains – Role of compositional variation on functional and nutritional properties
Gael Delamare
(2018) -* Confidential to Members

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R&D 433

Novel sweetening ingredients – considerations for use
Dan Hall, Josefine Hammerby, Sue Keenan and Rachel Gwinn
(2018) -* Confidential to Members

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R&D 432

Manipulation of the protein content to improve satiation in bread
Charlotte Holmes and Sarab Sahi
(2018) -* Confidential to Members

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R&D 431

An acute study investigating the impact of resistant starch on perceived rated satiety
Charlotte Holmes, Marleen Chambault and Robyn Perry
(2018) -* Confidential to Members

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R&D 430

An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods
Marleen Chambault
(2018) -* Confidential to Members

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R&D 429

Observational interviews to understand the readability of information on cans and openability of ready meal trays
Robyn Perry
(2018) -* Confidential to Members

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