It is the manufacturer's responsibility to assign a shelf-life for each product that is produced. To do this, it is important to know which factors limit shelf life – they could be microbiological, chemical or sensory or a combination of all three.
- Microbiological – growth of spoilage organisms or pathogens
- Chemical – development of off-flavours, e.g. rancidity
- Sensory – changes in flavour or appearance due to chemical, microbiological or physical changes – e.g. staling, moisture migration, structural breakdown
The nature of the deterioration will determine what type of analysis is appropriate. Contact us to discuss.
If you would like further information or prices please email us at
email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
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 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