Functionality is all about making sure your ingredients have the correct properties to deliver the required characteristics of the finished product. With the drive to reformulate products to make them 'clean label', ensuring correct functionality has become significantly more complicated - not only do the replacement ingredients have different properties, they may also interact differently with the other ingredients.
Functionality issues range from having the correct strength wheat flour for different bakery products, through growing fruit and vegetable varieties for canning, freezing or the fresh market, to using the correct colours or additives to achieve a desired and stable end product. With 90 years' experience of many of these issues, we can help solve your problems.
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