Analysis and testing

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 – support@campdenbri.co.uk.

Pizza in takeaway box

Bans of perfluoroalkyl substances (PFAS) in food packaging gain traction: Get ready with PFAS testing

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 ...


Blog
supermarket shelves

List of food recalls for ethylene oxide grows

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...


Blog
Allergen labelling for foods prepacked for direct sale (PPDS)

Allergen labelling for foods prepacked for direct sale (PPDS)

From 1 October 2021 in England, Wales, Scotland and Northern Ireland, any food that is prepacked for direct sale (PPDS) must have appropriate labelling.


Video
Microscopy services

Microscopy services: video

From foreign body identification, troubleshooting problems with food packaging materials, to the investigation and screening of a wide range of samples


Video
Food allergen management: What you need to know about the Codex code of practice

Food allergen management: What you need to know about the Codex code of practice

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...


Blog
How did COVID-19 cause food poisoning cases to plummet?

How did COVID-19 cause food poisoning cases to plummet?

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.


Blog
What effect does novel packaging have on microflora?

What effect does novel packaging have on microflora?

Today’s food packaging landscape is driven by the desire to minimise environmental impact while maximising shelf-life and presenting products attractively to...


Blog
sourcing-ingredients

Sourcing ingredients from new suppliers – are you getting what you paid for?

One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.


Blog
Food colour – just how important is it?

Food colour – just how important is it?

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,


Blog
Cereals

Quality and safety of cereal–based products and ingredients for the food and brewing industry

This project will evaluate and make available a range of core analytical methods for cereals–based materials.


Research project
Listeria

Listeria - an overview

Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.


Video
Listeria lessons

Listeria lessons

Over the past year Listeria appears to have re-emerged as an organism of great importance, with a number of high-profile outbreaks.


Blog

Next generation methods for microbiological and chemical food safety

The project will assess next generation technologies in microbiological and chemical analysis.


Research project
The benefits of proficiency testing schemes in brewing

The benefits of proficiency testing schemes in brewing

The Brewing Analytes Proficiency Scheme (BAPS) is an international scheme designed to promote quality in the measurement of a range of chemical, microbial an...


Blog
Food fraud

Mitigating food fraud - best use of analytical screening tools

This project will use analytical screening approaches to show best practice for preparation and use of authenticity calibration.


Research project
Rheology

The importance of rheology

The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.


Video
GC-MS (gas chromatography–mass spectrometry) technology

Flavour and taint troubleshooting with food and drink

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...


Blog
Protein profiling

Food safety and traceability using protein profiling

This project will develop confirmatory methods for food allergen testing and the detection of the allergen source.


Research project
AMP

Understanding the safe shelf life of foods using advanced microbial profiling

This project will revaluate microbial specifications for a range of chilled products and analyse the effect that naturally occurring microflora has on the gr...


Research project
Setting a shelf life for ambient food

Setting a shelf life for ambient food

How to set a ‘best before’ shelf life date for ambient goods is a commercial decision.


Blog
Cakes and baked goods

Calculating duty correctly

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.


Blog
Vitamin testing

Why test for vitamins?

Vitamins are important nutrients that your body needs to function correctly and remain healthy.


Blog
Meat testing

Understanding presumptive positives in meat testing

The majority of Escherichia coli strains are harmless and are generally seen as hygiene indicators in the food industry.


Blog
Nutritional analysis

Avoiding the pitfalls of nutritional analysis

Ensuring the correct method of analysis is chosen, to capture an accurate nutritional profile, relies on accounting for the variability of several factors.


White paper
Particle shape

Particle shape and size

Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)


Video
Rice

Arsenic – complying with new limits in food

Arsenic is known to be harmful to health, but not all forms of arsenic are equally toxic.


Blog
Sensory methods

A guide for the selection of suitable sensory methods

Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.


White paper
Food colour

Food colour – it's more important than you think

Colour is one of the most important sensory aspects of food and drink.


Blog
Protein profiling

Protein profiling - how can it improve food safety and traceability?

We've recently started a new three year member-funded project looking at the use of protein profiling for assessing food safety and traceability.


Blog
Chemical risk assessment

Chemical risk assessment

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 ...


Video
Microbial contamination

A fresh look at microbial contamination

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 ...


Blog
Meat balls

Meat testing – ensuring quality and safety

Testing of meat and meat products can be used to assess quality, safety, performance and compliance with prescribed standards, both external and internal, an...


Blog
Grain

Ergot mycotoxins

The European Commission is intending to propose maximum levels for ergot alkaloids in unprocessed grain in 2017.


Blog
Wine analysis

Analytical methods - using GC-MS to assess wine quality

Since I began working in the UK wine industry in 1976, I have tested and advised on tens of thousands of wine samples.


Blog
Beer testing

Pasteurisation of novel alcoholic beverages – striking the right balance

Contamination of beer by spoilage micro-organisms remains a considerable challenge for the brewing industry.


Blog
Non–targeted screening

Non–targeted screening methods

Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)


Video
Micro CT

Non-destructive imaging of food and packaging using X-ray micro-CT

X-ray micro-CT is a non-destructive imaging technique that allows internal food and packaging structure to be investigated.


White paper
Beer testing

Analysis of chlorate and perchlorate in beer

Following our development of a method to simultaneously determine levels of chlorate and perchlorate in food and drink, the British Beer and Pub Association ...


Blog
SEM

Identification of physical contaminants in food

Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities.


Blog
Authenticity testing

Authenticity testing

Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7 ...


Podcast
LC/MS

LC/MS

The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.


Video
X–ray micro–CT scanner

X–ray micro–CT scanner

The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.


Video
Texture analysis

Objective measurement of food textural properties

Texture of foods includes a complex group of physical properties that result from the structural make up of the food.


White paper
Protein

Using protein separation techniques to understand protein performance in food systems

Understanding how raw ingredients function in food systems is critical to controlling final product quality


White paper
Food contact materials

Food contact materials

Food contact materials (FCMs) are all materials and articles intended to come into contact with food or drink.


Blog
Packaging

Ensuring that your packaging is fit for purpose

When deciding what packaging to use for a particular product, the packaging itself cannot be evaluated in isolation.


White paper
Acrylamide

Mitigating acrylamide formation in food

Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide...


Podcast
Rural payments agency Logo

Authenticity testing of olive oil

Campden BRI is partner of choice for authenticity testing of olive oil.


Case studies
Method validation

Choosing a Method Validation Procedure

Laboratories use a variety of approaches to help ensure that they get the right result. One of these is method validation.


White paper
Food allergens, reference doses, action levels and precautionary labelling

Food allergens - reference doses, action levels and labelling

Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels.


Podcast
FT–IR spectroscopy

FT–IR spectroscopy

The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.


Video
Chemical analysis

Chemical analysis moves on

Recent developments in techniques under the broad umbrella of chemical analysis have allowed us to investigate and solve problems that were previously diffic...


Blog
Image analysis

Mapping distributions of components in food through image analysis

A wide range of imaging and microscopy methods are used to study the structure and appearance of food products.


White paper
Particle shape and size analysis

Particle shape and size analysis

Particle shape and size can have a significant impact on many aspects of food.


Video
Disinfectant testing

Disinfectant testing

Disinfectant testing is key to the production of safe and wholesome foods.


Video
Analysis and testing

Analysis and testing

Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.


Video
DNA profiling of fish

DNA profiling of fish

Steve Garrett, Molecular biologist at Campden BRI, talks about the use of DNA profiling to test the species of origin of fish and fish produ...


Podcast
Disinfectant testing

Choosing the right disinfectant

When choosing the right disinfectant to use in a food manufacturing or similar area, there are several considerations to bear in mind.


Blog
Foreign body identification

Foreign body identification

How we investigate foreign body problems and how this can be used to prevent recurrences of problems.


Video
Taints

Trouble with taints

Problems with taints and off–flavours can cost food and drink companies considerable money and time - in wasted product and resolving the problem.


Blog
Image analysis

Image analysis and product quality

Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.


Video
SEM

Identification of physical contaminants in food

The rapid and cost-effective identification of foreign bodies reported from food is an essential part of the investigation of contamination incidents in orde...


Blog
Physical Contaminants

Identification of physical contaminants

Rapid and accurate identification of foreign body material found in food is essential in identifying the source of contamination and implementing measures to...


White paper
Burst testing

Packaging – burst testing

A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.


Video
Salt

Salt analysis - make sure you understand the results

Salt analysis (via both sodium and chloride determination) is one of the many chemical analytical services available at Campden BRI.


White paper
Uncertainty

Uncertainty of Measurement: what it means

Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.


White paper
Microscopy and product development

Microscopy and product development

This podcast talks about how microscopy can help inform product development and troubleshoot quality problems that can arise.


Podcast
Detecting of foreign bodies in food

Identification of foreign bodies in food

This podcast describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help ...


Podcast
Protein analysis

Protein analysis

Long–term association on protein analysis brings rewards.


Case studies
Authenticity testing

Authenticity testing

Turning analytical innovation into practical reality.


Case studies

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