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Sensory accreditation

Sensory knowledge

Helping to create winning products through applied sensory solutions

A selection of our consumer and sensory R&D reports:


2018

R&D 441

Extension of product shelf life through superchilling
Greg Jones and Sue Burling
(2018) -* Confidential to Members

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R&D 437

A combined consumer application of Triadic-PSP and CATA to assess consumers’ health associations of food products based on packaging cues
Robyn Perry and Marleen Chambault
(2018) -* Confidential to Members

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R&D 436

Understanding how consumers utilise packaging cues to determine the key message in the context of health for a retail sourced beef lasagne
Robyn Perry
(2018) -* Confidential to Members

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R&D 433

Novel sweetening ingredients – considerations for use
Dan Hall, Josefine Hammerby, Sue Keenan and Rachel Gwinn
(2018) -* Confidential to Members

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R&D 430

An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods
Marleen Chambault
(2018) -* Confidential to Members

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R&D 429

Observational interviews to understand the readability of information on cans and openability of ready meal trays
Robyn Perry
(2018) -* Confidential to Members

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2017

R&D 425

Older adults: which aspects of health are particularly important and what challenges do they face in terms of shopping and opening different types of packaging
Robyn Perry, Fraser Courts and Sarah Thomas
(2017) -* Confidential to Members

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R&D 424

An evaluation of extrinsic cues when designing product packaging
Robyn Perry and Elaine Allchurch
(2017) -* Confidential to Members

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R&D 423

An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 2)
Marleen Chambault
(2017) -* Confidential to Members

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R&D 419

Insects – considerations for use in food and drink products
R Gwinn, S Burling and S Godfrey
(2017) -* Confidential to Members

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R&D 414

An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 1)
M Chambault
(2017) -* Confidential to Members

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2016

R&D 406

How does product packaging convey perceptual (sensory) and non-perceptual (functional and emotional benefits) product information?
R Perry and M Chambault
(2016) -* Confidential to Members

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R&D 401

How the satisfaction scale enhances and validates overall hedonic liking measures in the context of green tea
R Perry
(2016) -* Confidential to Members

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R&D 397

Development of reduced sugar beverages
R Gwinn, S Godfrey and M Bryan
(2016) -* Confidential to Members

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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 ISO/IEC 17025:2005 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