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.

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Functionality training courses

Explore our functionality related courses including; Cake science and technology and Bread science and technology

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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

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