Product innovation and reformulation is essential in the highly competitive
bakery sector - and an area where Campden BRI's expertise is widely appreciated.
From bread, biscuits, cakes and other flour confectionery to
pancakes, cereal bars and extruded products, we work closely with clients to provide a tailored service to meet their specific needs, including
reformulation to provide 'healthier' alternatives.
Our confidential services provide support at all parts of the product
development chain – from brainstorming product concepts and converting ideas
to prototypes, to refining trial products and producing samples for market testing. We also advise on
pilot production and scale-up for manufacturing.
We have adapted chef recipes for full production, found new and profitable applications for existing
plant, and reformulated products to allow new claims, improve eating quality or extend shelf-life.
Often working to short deadlines and fast turnaround with considerable
flexibility, our project teams of bakers and industrial technologists can
work in our own bakeries or at your site. We can also call on the skills of specialists such as sensory
scientists to define quality, legislation
specialists to guide on labelling, food chemists to assess nutritional composition, and microbiologists
to consider microbiological shelf life.
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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