Bakery product development
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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If you would like further information or prices please email us at firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207