Feasibility testing, optimisation and benchmarking

With many new technologies emerging on the market it is sometimes challenging to understand product suitability. Many technologies may have only been tested on selected products and so the full range of applications possible may not have been realised. It is also important to understand that the process may not be optimal for the current product recipes or processing. Further benefits of these technologies can be realised if manufacturers adapt their processing or product recipes.

At Campden BRI, our experts can trial the feasibility of new technologies, allowing you to evaluate the impacts on microbiology and product quality through characterisation methods as well as sensory testing. We can support you with our knowledge on the technologies to allow you to understand how you can exploit the new technologies for new product development (NPD) opportunities. For example, reducing salt can enhance the inactivation of high pressure processing (HPP) for some products, allowing opportunities to adjust recipes.

With a vast array of other technologies on site in our process halls, it is also possible to benchmark new technology processes against one another or more traditional processing methods.

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