Ensure that your back-of-pack cooking instructions deliver safe and good quality products by using our customer cooking verification and related
“I use Campden BRI for cooking instruction validation as they provide a full temperature profile for the
cooking process which will allow us to review what happens during the cooking times and see the temperature profile for compliance to 70°C
for 2 mins. Campden BRI will also cook the product on if the 70°C for 2 mins has not been achieved which will then indicate required
– Fiona Houston, Food Technologist / Company Director at FNH Solutions
Many products, often classed as ready-to-cook or ready-to-heat, are totally reliant the on consumer cooking to make them
safe for consumption. It is therefore vital that back-of-pack cooking instructions are generated using a method that accounts for variation in
appliance performance and heating method.
Getting this wrong could result in consumers routinely undercooking products at home and putting themselves at risk! The
BRCGS outline an expectation for fully validated instructions, as well as this being a requirement in most retailers’ codes of practices.
There’s a whole lot more on offer alongside cooking instruction verification – including our new
'cooking energy and cost rating’ service. Get in touch to book instruction trials or explore other
Cooking instruction verification and generation services
Our procedures for cooking instruction verification have been developed over 30 years to ensure accurate results which
account for appliance variations. This core service was established from knowledge gained in research projects developed by Greg Hooper, and
Greg’s knowledge and expertise still forms the backbone of our cooking instruction service offering.
For further details on what would be included within a typical instruction verification/generation trial, see our
cooking instruction verification and generation services.
More cooking instruction services
Our technical experts have unrivalled experience and knowledge and there’s a whole lot more on offer alongside cooking instruction verification.
Our services include:
- Defrosting generation/verification.
- Fibreoptic thermometry to measure time and temperature profiles within a microwave.
- Thermal imaging to access heating patterns and measure maximum product/packaging temperatures.
- Abuse Testing – put your products to the test and see what issues you are challenged with? How do your products stand up to the variability
- Thermal Safety – is there a high risk of thermal injury to the consumer? Can packaging withstand the required heating time? What happens if
a product is heated beyond its recommended cook time?
- Practical safety of heating products for sensory only purposes.
- Cook loss data.
- Trouble shooting and problem solving – the cooking instruction used by consumers is the last step before products are eaten and getting it
right is critical. Success or failure of a product depends on this step and even slight tweaks of the instruction can have a huge different
on the cooked quality of a product.
The variation in cooking performance between different brands and designs of these popular cooking appliances makes
cooking instruction verification a challenge. See our dedicated page for details of air fryer services, research and blogs.
Cooking energy and cost rating
We now offer an exciting new service where energy usage and cost are measured in conjunction with the instruction
verification/generation trial. We expect that a move to better inform consumers of the cost of cooking (through back-of-pack or website, for
example) will be of considerable benefit to consumers, which will in turn benefit the manufacturers and retailers who provide this information.
Equipment and techniques
We use a range of calibrated equipment to encompass all reasonable worst-case scenarios, including domestic thermal ovens
(gas electric and fan-assisted), air fryers, over 50 different microwaves etc. and different temperature measurement techniques to ensure accurate
product temperature data during and after cooking.
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 www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207