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.
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
Screening and evaluating natural alternatives to food additives
Understanding the role of ingredients and the technology of gluten-free baking
Confidential services support all parts of the product development chain.
Match variety to end-use suitability and provide routine variety checks.
Grain processing facilities suitable for wheat and other cereals.
Wheat and flour analysis and testing.
Method development, validation and evaluation and independent evaluation.
Interpretation, analysis development and evaluation services.
Functionality of wheat, mixing and dough development and baking expertise.
Applied research, product development and consultancy.
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