Food analysis and testing is the evaluation of the sensory, chemical, microbiological and physical properties of food and drink. Food analysis is
an important part of quality assurance, regulatory compliance and product development. Below is a collection of articles related to analysis and
testing. To find out more about our analysis and testing services get in touch –
Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...
Testing of meat and meat products can be used to assess quality, safety, performance and compliance with prescribed standards, both external and internal, an...
This webinar explains how microscopy techniques can be used to assess the plastics and metals commonly used in food and drink packaging. ...
Governments around the world are currently trying to remove PFAS from the food supply, as well as the environment. A patchwork of new legislations in recent ...
European countries and the UK are facing more ethylene oxide related recalls after the substance was detected in more food additives used in a large range of...
From 1 October 2021 in England, Wales, Scotland and Northern Ireland, any food that is prepacked for direct sale (PPDS) must have appropriate labelling.
From foreign body identification, troubleshooting problems with food packaging materials, to the investigation and screening of a wide range of samples
Roughly 3% to 10% of adults and 8% of children worldwide are estimated to have a food allergy. Cases of food-induced anaphylaxis, at times resulting in fatal...
As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.
Today’s food packaging landscape is driven by the desire to minimise environmental impact while maximising shelf-life and presenting products attractively to...
One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,
Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.
Over the past year Listeria appears to have re-emerged as an organism of great importance, with a number of high-profile outbreaks.
The project will assess next generation technologies in microbiological and chemical analysis.
The Brewing Analytes Proficiency Scheme (BAPS) is an international scheme designed to promote quality in the measurement of a range of chemical, microbial an...
This project will use analytical screening approaches to show best practice for preparation and use of authenticity calibration.
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
Problems with taints and off–flavours can cost food and drink companies considerable money and time through wasted product, impact on reputation and lost pro...
This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the gr...
This project will develop confirmatory methods for food allergen testing and the detection of the allergen source.
How to set a ‘best before’ shelf life date for ambient goods is a commercial decision.
Duty is paid when goods are brought into a country or trading area. Rates of duty are different for different commodities and different origin countries.
Vitamins are important nutrients that your body needs to function correctly and remain healthy.
The majority of Escherichia coli strains are harmless and are generally seen as hygiene indicators in the food industry.
Ensuring the correct method of analysis is chosen, to capture an accurate nutritional profile, relies on accounting for the variability of several factors.
Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)
Arsenic is known to be harmful to health, but not all forms of arsenic are equally toxic.
Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.
Colour is one of the most important sensory aspects of food and drink.
We've recently started a new three year member-funded project looking at the use of protein profiling for assessing food safety and traceability.
New service, based on computer models, to assess the hazard of chemicals and identify if a contaminant could potentially pose a risk to human health. (Anton ...
One of my early experiences as a food microbiologist was a visit I paid to a bread bakery that was having problems with a salmon-pink-coloured mould growing ...
The European Commission is intending to propose maximum levels for ergot alkaloids in unprocessed grain in 2017.
Since I began working in the UK wine industry in 1976, I have tested and advised on tens of thousands of wine samples.
Contamination of beer by spoilage micro-organisms remains a considerable challenge for the brewing industry.
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
X-ray micro-CT is a non-destructive imaging technique that allows internal food and packaging structure to be investigated.
Following our development of a method to simultaneously determine levels of chlorate and perchlorate in food and drink, the British Beer and Pub Association ...
Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities.
Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7
The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.
The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.
Texture of foods includes a complex group of physical properties that result from the structural make up of the food.
Understanding how raw ingredients function in food systems is critical to controlling final product quality
Food contact materials (FCMs) are all materials and articles intended to come into contact with food or drink.
When deciding what packaging to use for a particular product, the packaging itself cannot be evaluated in isolation.
Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing
Campden BRI is partner of choice for authenticity testing of olive oil.
Laboratories use a variety of approaches to help ensure that they get the right result. One of these is method validation.
Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels.
The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.
Recent developments in techniques under the broad umbrella of chemical analysis have allowed us to investigate and solve problems that were previously diffic...
A wide range of imaging and microscopy methods are used to study the structure and appearance of food products.
Particle shape and size can have a significant impact on many aspects of food.
Disinfectant testing is key to the production of safe and wholesome foods.
Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.
Steve Garrett, Molecular biologist at Campden BRI, talks about the use of DNA profiling to test the species of origin of fish and fish
When choosing the right disinfectant to use in a food manufacturing or similar area, there are several considerations to bear in mind.
How we investigate foreign body problems and how this can be used to prevent recurrences of problems.
Problems with taints and off–flavours can cost food and drink companies considerable money and time - in wasted product and resolving the problem.
Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.
The rapid and cost-effective identification of foreign bodies reported from food is an essential part of the investigation of contamination incidents in orde...
Rapid and accurate identification of foreign body material found in food is essential in identifying the source of contamination and implementing measures to...
A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.
Salt analysis (via both sodium and chloride determination) is one of the many chemical analytical services available at Campden BRI.
Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.
This podcast talks about how microscopy can help inform product development and troubleshoot quality problems
that can arise.
This podcast describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help
Long–term association on protein analysis brings rewards.
Turning analytical innovation into practical reality.