Baking for a healthy diet

We provide a comprehensive service for the bakery sector encompassing applied research, product development and consultancy, helping members and clients meet the increasing drive from regulatory bodies and consumers for healthier foods.

Managing sodium

Characterising the technological roles of sodium in premium bread and chemically leavened baked products

Adding dietary fibre

Creating wholegrain and fibre enriched products with lasting consumer appeal

Focus on fat

Reducing the fat content of baked goods and improving the nutritional profile by decreasing trans- and increasing omega fatty acids

Clean label

Screening and evaluating natural alternatives to food additives

Gluten-free baking

Understanding the role of ingredients and the technology of gluten-free baking

Contact us

If you would like further information or prices please email us at 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

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

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207