We have a range of analytical techniques for
assessing the impact of bakery ingredients on the
finished product. This allows companies to determine the
effect of a new ingredient when it is combined into the full
recipe, and subjected to processing and interaction with
For example the replacement of the functionality of chemically
produced ascorbic acid with natural plant extracts
containing high levels of ascorbic acid in breadmaking
has been investigated.
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207