Sustainability, resilience and efficiency: research programme
Campden BRI project 144035 (Jan 2018 – Dec 2019)
There is a requirement for companies to comply with BRC Global Food Safety Standard 7 (Chapter 5.4) by minimising the risk of purchasing fraudulent or adulterated food raw materials and to ensure that all product descriptions and claims are legal, accurate and verified. In some situations testing of high risk raw materials and ingredients by using suitable tests will be needed. This project will use analytical screening approaches to show best practice for preparation and use of authenticity calibration.Helen Brown + 44(0)1386 842016
Using spent brewery grain to create a high fibre food ingredient
Campden BRI project 141268 Funded by Innovate UK
A collaboration between Mondelez International, Molson Coors, Campden BRI, Naturis and Atritor will develop and evaluate applications for a high fibre value-added ingredient generated from spent brewery grain. This project will call on the combined knowledge of these companies, whose expertise spans the full food chain from raw material generation and ingredient manufacture, through engineering, analytical and consumer science testing, product development and application to commercialisation of the new ingredient.
SEAFOODTOMORROW: Nutritious, safe and sustainable seafood for consumers of tomorrow
Campden BRI Hungary project (Nov 2017 – Oct 2020) H2020-BG-2016-2017
This project aims to validate and optimise commercial solutions for improving the socioeconomic and environmental sustainability of the seafood production and processing industry, while contributing to product quality and safety. Activities will focus on the sustainable production and processing of nutritious and safe seafood products through the demonstration and first application in the market of eco-innovative, sustainable solutions of marine and aquaculture-derived food products and nutrients.
The project will take into account impacts across different regions and population segments, as well as the specificities of different types of seafood. Activities will include among others: utilisation of agro and seafood by-products to develop sustainable feeds for aquaculture enabling the production of tailor made products fortified with specific essential nutrients for consumers, assess the feasibility of salt replacers in seafood, validate digestible, attractive, functional and nutritionally adapted seafood for senior people and youths, validate strategies to prevent/remove contaminants from seafood, and optimise sensors and biosensors for the assessment of safety, among others. The consortium expects strengthening the wider utilisation of eco-innovative solutions, as a result of greater user acceptance, higher visibility of these innovative solutions and creation of scalable markets, and increasing the availability of healthier seafood to improve consumers' diet and health.
The consortium is built on interdisciplinary research teams of 19 RTDs involved, renowned by its top-quality applied technological development and with strong and cohesive links gathered in previous funded activities (e.g. FP7 ECsafeSEAFOOD), thus anticipating successful outcomes. In addition, 4 IAGs and 13 SMEs with diverse and complementary interests in the solutions under validation and optimization will also integrate the consortium.
No Agro–Waste: Innovative approaches to turn agricultural waste into ecological and economic assets (NoAW)
Campden BRI Hungary project (Jan 2016 – Dec 2020)
Agro–waste represents a huge biomass resource that can be converted into sustainable bio–products. Driven by a “zero–waste” society requirement, NoAW aims to develop a circular economy approach applicable to agricultural waste on a territorial and seasonal basis. NoAW will establish new innovative eco–design and assessment tools for circular agro–waste management. Agro–waste resource use efficiency will be improved by upgrading the most widespread technology, anaerobic digestion, and by eco–design of innovative bio–processes and products (biomaterials, bio–molecules, bio–fertilizers and bio–energy). NoAW will involve all in the agriculture chain in order to ensure and accelerate the development of new business concepts.
RF assisted proving and baking (RF–ProBake)
Campden BRI project 136210 (Oct 2015 – Mar 2018)
Funded by Innovate UK
Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post–baking. The principal objective of RF–ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35–40% of a plant bakery’s energy requirements, with proving consuming another 5% of the energy costs; therefore, the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable; however, laminated pastries will also be investigated. RF–Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.
Identification and monitoring activity on emerging issues in alcohol safety and legislation
Campden BRI project 132109
Early warning of emerging issues is an essential to reduce the impact of alcohol safety and legislative issues. This project involves horizon scanning using various sources on information including both technical and government information, and is international in scope. The work is collated into a monthly bulletin which is circulated electronically to Members.