Food chemistry and biochemistry
All food is made up of chemicals - and you need to know what significant chemicals are in your products and how they will affect the nature of the food, its response to processing and its shelf life - the chemistry of food often has a significant bearing on food quality and spoilage.
With extensive knowledge and understanding of all aspects of food chemistry and biochemistry, Campden BRI is ideally placed to help you with whatever issues you face, from demonstrating that the food is what it says it is, through understanding nutrient content and the components that make it taste good - or bad - to detecting natural toxins and allergens and contaminants, such as pesticides and packaging migrants.
For those companies with in-house chemical testing facilities, we can offer advice on which methods to use, as well as on laboratory design, with accreditation available through CLAS, the Campden Laboratory Accreditation Scheme.
If you would like further information or prices please email us at email@example.com 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