High pressure processing
More on high pressure processing
When Heartwarmer Foods learnt of the Technology Strategy Board's £5K research funding vouchers, they came to us to help them assess the potential for high pressure processing (HPP) of their novel fruit smoothie products.
Ensure that you understand the key characteristics of high pressure processing, and take advantage of this major opportunity for producing high quality, safe food.
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
More on pulsed light
In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working.
Pulsed light food processing is the use of very short pulses (of the order of milliseconds) of broad-spectrum white light to decontaminate surfaces and transmissive materials such as water.
The technique, which has been shown to be effective against bacteria, spores, yeast and moulds, involves flashing surfaces with intense, short duration pulses of broad spectrum white light.
Treatment with ultraviolet energy offers several advantages for food manufacturers, for example it:
More on UV-light
As this technology grows in popularity, it’s important to build your understanding of how it can be applied safely and how it can help you.
The focus for this project will be on emerging technologies for improving quality and value and will conduct feasibility studies on commercially relevant emerging technologies.
This video clip demonstrates Campden BRI's UV light tunnel, in which product can be treated from both above and below.
More on power ultrasound
Power ultrasound is a versatile technique which has many applications in processing and is effective in microbial inactivation.
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with 'clean label' product reformulation.
More on cold plasma
Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas.
Although cold plasma is not yet established in the food industry, it offers potential applications that could have significant benefits, as this video clip demonstrates.
The pasteurisation of dry ingredients requires specialised conditions, as traditional water/steam-based heating systems are not appropriate.
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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