News, articles and trending topics

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
oysters on a plate

Viral Message: Norovirus causes greatest burden in UK pathogen ranking

Norovirus poses the highest burden on society out of 13 pathogens analysed in the United Kingdom.


Blog
raspberries

Pulsed electric field processing: the potential in food processing

Pulsed electric field (PEF) is a well-known non-thermal food preservation technique that utilises high voltage fields to generate pores in cell structures. ...


Blog
Sustainability globe graphic in hand

Superchilled sustainabilty

Lesley Galpin, Head of Technical at Lyons Seafoods, shares her key learning around the implementation of superchilling, as a method to extend the shelf-life ...


Blog
A loaded China Shipping Line container ship

Exporting to China? Register with the GACC to comply with new food products regulation.

This year, the General Administration of Customs of the People’s Republic of China (GACC) released Decree No. 248 and Decree No. 249, with a view to regulate...


Blog
Plastic packaging

5 food packaging trends during 2021

In 2021, the Packaging Industry was not only plagued by the pandemic but faced additional pressures. In this round-up, we will consider some of the big issue...


Blog
Cargo ship

Recent developments in Chinese food legislation

This presentation explains the registration process that overseas food manufacturers need to go through when exporting their food products to China. ...


Webinar
How power ultrasound helps you improve processing

How power ultrasound helps you improve processing

As many companies look to improve the efficiency of their processes and reduce energy and water usage, ultrasound has emerged as an assistive technology for ...


Blog
Monomaterialpackages

Flexible mono-materials packaging challenges

Traditional mono-material packaging requires refinement to ensure that they perform at the same level as multi-material counterparts. ...


Blog
Seafood on ice

Superchilling has positive impacts on food preservation and energy consumption

Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.


Case studies
Corn field

Webinar: Cereals, Millling, Baking MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 23 November 2021.


Webinar
Workers in factory

Webinar: Quality and food safety management MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 18 November 2021.


Webinar
Crops growing in field

Webinar: Agri-Food MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 11 November 2021.


Webinar
Fermented and alcoholic drinks MIG

Webinar: Fermented and alcoholic drinks MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 9 November 2021.


Webinar
That’s a wrap - reducing food waste through sustainable and smart packaging

That’s a wrap - reducing food waste through sustainable and smart packaging

While packaging waste is a critical issue, it must be considered alongside the issue of food waste. Fortunately, projects in food packaging, such as the Glop...


Blog
Scientist in lab

Webinar: Food and drink science MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 4 November 2021.


Webinar
Sowing the seeds of success for plant-based product

Sowing the seeds of success for plant-based product

With the growing adoption of plant-based diets, is your NPD capitalising on recent trends and meeting the expectations of an increasingly discerning customer...


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
Fruit and vegetable packaging

Considerations for optimal food barrier packaging

With a growing variety of new and established materials, each with specific characteristics, increases the potential for selecting unsuitable packaging mater...


Blog
Processing, operations and preservation MIG

Webinar: Processing, operations and preservation MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 19 October 2021.


Webinar
Food service MIG

Webinar: Food service MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 October 2021.


Webinar
Paper straws in drinks

Problem solving: Paper straws in drinks

There have been some concerns about the quality of plastic straw replacements – particularly when it comes to paper straws. The key issues pointed out by con...


Blog
Packaging MIG

Webinar: Packaging MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 12 October 2021.


Webinar
Nutrition and health MIG

Webinar: Nutrition and health MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 7 October 2021.


Webinar
Sensory and consumer MIG

Webinar: Sensory and consumer MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 5 October 2021.


Webinar
Training and development MIG

Webinar: Training and development MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 30 September 2021.


Webinar
ECOTROPHELIA Europe

The future of food – what innovative products are students developing?

A promising way to spark innovation and bring a new perspective to NPD is to have passionate students design - from scratch - new, inventive food products.


Blog
Wheat varieties – how they differ and the impact on end-product

Wheat varieties – how they differ and the impact on end-product

Looking to reach more consumers with wheat-based products that originate from other countries? A crucial step to this is making sure you’re using the right w...


Blog
Cutting down on food waste while maintaining food safety

Cutting down on food waste while maintaining food safety

How can you cut down the food waste in your food business while ensuring food safety? Find out with these tips from our experts.


Blog
Meat and poultry MIG

Webinar: Meat and poultry MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 16 September 2021.


Webinar
Pulsed Electric Field (PEF)

Pulsed electric field (PEF) processing: what are the benefits?

This presentation explores how PEF works, what the current applications are and how it could potentially be used in other ways.


Webinar
Microbiology MIG

Webinar: Microbiology MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 September 2021.


Webinar
DoH Guidelines update – safe manufacture of heat preserved foods

DoH Guidelines update – safe manufacture of heat preserved foods

Since its publication, the standard has become a staple reference for many businesses across the globe due to its handy, informative nature. A lot has change...


Research project
Eggs are used in a great range of products, but just how crucial are they in baked goods?

Eggs: Just how crucial are they in baked goods?

In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.


Blog
4 key steps to ensure NPD success with alcohol and no/low alcohol drinks

4 key steps to ensure NPD success with alcohol and no/low alcohol drinks

Right now, the alcohol and no/low alcohol markets are booming, but is your NPD capitalising on recent trends and reaching the growing band of consumers?


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
Processing benefits with new technologies

Processing benefits with new technologies

In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working. Co...


Video
Pulsed Electric Field (PEF)

Pulsed Electric Field (PEF)

In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working.


Video
Visualising HACCP with BowTie barrier risk management - part 1

Visualising HACCP with BowTie barrier risk management - part 1

What is bowtie method and why this risk assessment tool should be used by any business involved in the food and drink industry.


Video
Visualising HACCP with BowTie barrier risk management - part 2

Visualising HACCP with BowTie barrier risk management - part 2

More details how to build a BowTie diagram to assess risk in your business .


Video
Visualising HACCP with BowTie barrier risk management - part 3

Visualising HACCP with BowTie barrier risk management - part 3

How different management systems can be linked to your bowtie diagram and how bowtie diagrams help promote relevant organisational improvements.


Video
Food innovation and product design – 5 key considerations to create products consumers will love

Food innovation and product design – 5 key considerations to create products consumers will love

Consumer choice has never been greater. How can you continue to capture the consumer’s attention in a saturated market and ensure your product’s success?


Blog
The digitisation of processing – what role does Industry 4.0 play?

The digitisation of processing – what role does Industry 4.0 play?

What are the benefits of applying Indsutry 4.0? In this blog we use a recent case study to demonstrate how introducing Industry 4.0 to an SME bakery boosted ...


Blog
Contamination issues: Which foods are prone to which pathogens? And why?

Contamination issues: Which foods are prone to which pathogens? And why?

Which foods are prone to which pathogens? Knowing this can help you prepare to prevent issues from specific pathogenic organisms.


Blog
Choosing the best packaging in a post-pandemic world

Choosing the best packaging in a post-pandemic world

The world has changed, but does your packaging need to too? Find out about the new technologies that can help you decide.


Blog
Agri-Food MIG

Webinar: Agri-Food MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 10 June 2021.


Webinar
 
Microbiology MIG

Webinar: Microbiology MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 11 May 2021.


Webinar
 
Switching to metal packaging? What you need to consider

Switching to metal packaging? What you need to consider

There are many reasons why manufacturers are looking to move from plastic to metal packaging. Here we explore the considerations before making this transitio...


Blog
How is the industry demonstrating control of Listeria? Survey reveals all

How is the industry demonstrating control of Listeria? Survey reveals all

Do you struggle to demonstrate control of Listeria to customers and enforcement authorities? You’re not alone. Find out how we’re helping the industry with t...


Blog
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
Packaging MIG

Webinar: Packaging MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 6 May 2021.


Webinar
 
Cereals, milling and baking MIG

Webinar: Cereals, Millling, Baking MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 13 May 2021.


Webinar
 
Training and development MIG

Webinar: Training and development MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 29 April 2021.


Webinar
 
Food drink science MIG

Webinar: Food and drink science MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 27 April 2021.


Webinar
 
Quality and food safety management MIG

Webinar: Quality and food safety management MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 22 April 2021.


Webinar
 
Food service MIG

Webinar: Food service MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 20 April 2021.


Webinar
 
New guideline for heat preserved foods in progress

New guideline for heat preserved foods in progress

Do you use heat to preserve foods but lack up-to-date guidance? We’re currently revising guidelines to help the industry manage risk in this area with the be...


Blog
Emerging technologies for food powder decontamination

Emerging technologies for food powder decontamination

Do you decontaminate powders? What technologies are there and what must you consider before selecting the most appropriate one? Find out in this new blog by ...


Blog
Gut microbiome and health – what’s the impact of baked goods?

Gut microbiome and health – what’s the impact of baked goods?

With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products ...


Blog
Culture Excellence seminar

Talking Safety and Quality Culture Excellence at Campden BRI’s 6th Annual Seminar

‘Culture’ is the “shared values, beliefs and norms that affect mind-set and behaviour toward food safety.


White paper
Nutrition and health MIG

Webinar: Nutrition and health MIG - Spring 21

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 30 March 2021.


Webinar
 
Swab testing

How to take a clinical swab test to detect if you have COVID-19

This video shows you how to take a clinical swab test to detect if you have COVID-19.


Video
Environmental testing

How to take an environmental swab to detect the virus that causes COVID-19

This video demonstrates how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.


Video
Processing, operations and preservation MIG

Webinar: Processing, operations and preservation MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 25 March 2021.


Webinar
 
UK Salmonella outbreak - the chicken bites that bite back

UK Salmonella outbreak - the chicken bites that bite back

You’ve likely heard of the UK’s large food poisoning issue associated with Salmonella enteritidis. It’s linked to certain retailer-sold breaded chicken produ...


Blog
Meat and poultry MIG

Webinar for the Meat and poultry MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 9 March 2021.


Webinar
 
Becoming CEO during a pandemic: An interview with our Chief Exec

Becoming CEO during a pandemic: An interview with our Chief Exec

Peter Headridge’s induction into the role of CEO at Campden BRI has been the ultimate baptism of fire.


Blog
 
Fermented and alcoholic drinks MIG

Webinar: Fermented and alcoholic drinks MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 4 March 2021.


Webinar
 
Sensory and consumer MIG

Webinar: Sensory and consumer MIG - Spring 2021

Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 2 March 2021.


Webinar
 
Fish, seafood and its preservation: How can we extend shelf-lives?

Fish, seafood and its preservation: How can we extend shelf-lives?

Why are fish and seafood products so perishable? Here we explore that and how our new research project is attempting to increase the shelf-life of these prod...


Blog
Food safety guideline

Revised food safety guideline

Phil Voysey discusses the importance of a guideline on cleaning and disinfecting food factories, and the approaches taken to update one already in circulation.


Blog
Listeria in ready to eat foods

Demonstrating control of Listeria within ready-to-eat foods

Approaches that demonstrate control of Listeria monocytogenes in ready-to-eat foods have different values in terms of the strength of evidence they provide.


Research project
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
Just how healthy is bread? Expert reveals all

Just how healthy is bread? Expert reveals all

Demand for bread exceeded 50% at one point during the current health crisis, proving it as one of the UK’s favourite staple foods.


Blog
Coronavirus

COVID-19 - Testing, factory hygiene and risk assessment

This webinar will explain how Campden BRI can help you test for the presence of COVID-19, risk assess your factory hygiene and keep your site COVID secure.


Webinar
Food service MIG

Webinar: Food service MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 8 October 2020.


Webinar
 
Processing, operations and preservation MIG

Webinar: Processing, operations and preservation MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 6 October 2020.


Webinar
 
Nutrition and health MIG

Webinar: Nutrition and health MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 1 October 2020.


Webinar
 
Packaging MIG

Webinar: Packaging MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 29 September 2020.


Webinar
 
Enzymes as processing aids in bakery products

Enzymes as processing aids in bakery products

Enzymes are naturally occurring materials in plants and animals and are widely used in the manufacture of bakery and other products that make use of modern f...


Blog
Reducing food waste – what impact does ingredient age have on shelf-life?

Reducing food waste – what impact does ingredient age have on shelf-life?

Food manufacturers tolerate roughly 5% waste within their food processes under normal production, but often look for ways to reduce it.


Blog
What causes bread dough to rise?

What causes bread dough to rise?

A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...


Blog
Food delivery is on the rise – but is it always safe?

Food delivery is on the rise – but is it always safe?

COVID-19 has obviously been devastating for almost every aspect of the food industry, but perhaps a calling for food delivery.


Blog
UV-C tunnel

Decontaminating with UV-C light? Here’s what you need to know

As businesses look for new ways to combat the virus that causes COVID-19, the application of ultraviolet light has seen an incredible uptake.


Blog
Bakery products

Applying Industry 4.0 to reduce energy consumption and bakery food waste

Bread is one of Britain’s most wasted foods, around 24 million slices of bread are thrown out by UK households every day.


Blog
Fermented and alcoholic drinks MIG

Webinar: Fermented and alcoholic drinks MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 24 September 2020.


Webinar
 
Cereals, milling and baking MIG

Webinar: Cereals, milling and baking MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 22 September 2020.


Webinar
 
Plant based proteins

The challenges of reformulating with plant-based proteins

Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years.


Blog
Five things to consider before validating your thermal processes during COVID-19

Five things to consider before validating your thermal processes during COVID-19

It’s essential that your thermal processes are validated correctly. Find out from our expert what you need to consider before validating your thermal processes.


Blog
Food and drink science MIG

Webinar: Food and drink science MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 17 September 2020.


Webinar
 
Sensory and consumer MIG

Webinar: Sensory and consumer MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 15 September 2020.


Webinar
 
Quality and food safety management MIG

Webinar: Quality and food safety management MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 10 September 2020.


Webinar
 
Chanterelle mushrooms

Mushroom-related outbreaks – what caused them?

Salmonella, Listeria and Staphylococcus have all been linked to mushrooms, even as recently as this year.


Blog
Micro plates

What’s hot in food microbiology? Conference reveals all

As COVID-19 continues to impact the food and drink sector, our team at Campden BRI held a three-day online conference to help the industry.


Blog
Bread

Sprouted grains – the challenges of using them in baked goods

Sprouting has attracted attention recently due to its potential to improve digestibility.


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
Shiga toxin

E. coli vs. Shiga toxin-producing E. coli - what’s the difference and what’s the problem?

confused about the terms used for different groups of Escherichia coli and their relative food safety risks?


Blog
Training and development MIG

Webinar for the Training and development MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 15 October 2020.


Webinar
 
Meat and poultry MIG

Webinar for the Meat and poultry MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 13 October 2020.


Webinar
 
New technology to detect bread quality

New technology to detect bread quality

The industry’s use of computer vision systems is growing – especially for detecting food quality issues.


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
Microbiology MIG

Webinar: Microbiology MIG - Autumn 2020

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 8 September 2020.


Webinar
 
Remote auditing

Remote auditing to help you manage risk

This webinar describes how remote auditing works, how you can prepare for it and how to ensure compliance with food safety systems.


Webinar
Antimicrobial onions – which pathogens could they conceal?

Antimicrobial onions – which pathogens could they conceal?

It won’t surprise you that these eye-irritating bulbs contain a chemical molecule that bears antimicrobial activity.


Blog
Remote auditing to help you manage risk during the COVID-19 pandemic

Remote auditing to help you manage risk during the COVID-19 pandemic

COVID-19 has created global issues that have dramatically impacted food business operators.


Blog
Pathogenic E. coli in flour: A food safety hazard?

Pathogenic E. coli in flour: A food safety hazard?

Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...


Blog
Using natural thickeners to achieve clean-label products

Using natural thickeners to achieve clean label products

If you’re like most people, then picking up a product to find unfamiliar, chemically synthesised ingredients on the back is a big turn-off – it may even diss...


Blog
Member Interest Group

Member Interest Groups - an overview

This video gives an overview of the Campden BRI Member Interest Group (MIG) system and summarises what a MIG meeting is, what it aims to achieve, th...


Video
Technical challenges associated with reducing or replacing single use plastic packaging within the food and drink industry

Technical challenges associated with reducing or replacing single use plastic packaging within the food and drink industry

This project will provide members with a better understanding of the UK’s recycling infrastructure for single use plastic packaging and exploring alternative...


Research project
Industry needs

Understanding industry needs

Craig Leadley, Head of Strategic Knowledge Development, talks about how we work with members to identify what they need from science and technology


Video
Food safety training

Global Survey Food Safety Training 2020

Bertrand Emond covers the results of his annual global food survey in a clear and graphic format.


Webinar
Training

Learning Matters!

Bertrand Emond covers how our work lives have evolved in recent months & how we as individuals and businesses are striving to adapt and learn


Webinar
Coronavirus

SARS-CoV-2 and Foodborne viruses a review of the UK situation

Martin D'Agostino gives us a quick review of frequently asked questions regarding SARS-CoV-2 and other virus news


Webinar
Does your cleaning chemical kill the COVID-19 virus?

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.


Blog
Packaging MIG

Webinar for the Packaging MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Meat and poultry MIG

Webinar for the Meat and poultry MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Processing, Operations and Preservation MIG

Webinar for the Processing, Operations and Preservation MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Fermented and alcoholic drinks MIG

Webinar for the Fermented and alcoholic drinks MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Cereals, milling and baking MIG

Webinar for the Cereals, milling and baking MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Sensory and consumer MIG

Webinar for the Sensory and consumer MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Nutrition and health MIG

Webinar for the Nutrition and health MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Food service MIG

Webinar for the Food service MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Quality and food safety management MIG

Webinar for the Quality and food safety management MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Reducing sugar with extruded flour

Reducing sugar with extruded flour

When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,


Blog
Microbiology MIG

Webinar for the Microbiology MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Food science MIG

Webinar for the Food and drink science MIG

Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.


Webinar
 
Can we assume consumers’ fridges are at a safe temperature?

Can we assume consumers’ fridges are at a safe temperature?

Current UK Food Standards Agency guidance is that chilled foods should be stored at 5°C throughout life even though the legal maximum temperature for chill i...


Blog
Legislation on country of origin or place of provenance for primary ingredients

Legislation on country of origin or place of provenance for primary ingredients

Legislation relating to the provision of information on the origin of primary ingredients applies from 1 April 2020


White paper
Reducing portion size

Reducing portion size - how low can we go?

Whether it’s due to eating too much or moving too little, obesity is becoming a growing problem in the UK.


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
Talking safety and quality Culture Excellence at Campden BRI’s 5th annual seminar

Talking safety and quality Culture Excellence at Campden BRI’s 5th annual seminar

In any organisation, at every level the people are the critical component. Behaviours, beliefs, attitudes, competencies and personal values can all have an i...


White paper
Cereal quality

Quality and safety of cereals

Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.


Video
Listeria

Listeria - an overview

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


Video
Virus

COVID-19 outbreak

We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.


Video
Intelligent dough mixing useing AI

Intelligenc dough mixing using AI

The subject of bread making was one we thought as ideal for applying AI to model the process


Blog
Hygiene: environment and culture

Hygiene: environment and culture

Good hygiene starts with design – for food premises and equipment.


Blog
Food products

Pre-processing to improve natural nutrition and functionality of ingredients

This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food pro...


Research project
Factory hygiene

Better factory hygiene: microbial population dynamics in food factories

Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...


Research project
Foreign body detection

Technologies for detection of foreign bodies and internal defects

New technologies will be reviewed, and practical trials of their capabilities will be conducted for foreign body and defect detection.


Research project
Consumers

Consumer acceptance of new and emerging ingredients

Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredi...


Research project
Packaging reuse

Reuse of packaging

Investigating the effect that reuse of food and drink containers has on both the safety and longevity of the packaging.


Research project
Vegan

Vegan and vegetarian products - help with the challenge

Assisting the industry with the various challenges posed by the growing trend for vegan and vegetarian foods and drinks, including a focus on the associated ...


Research project
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
Fibre

Calorie reduction and fibre enhancement

This project will provide an understanding of the functionality of fibres, potential new sources of fibre and which fibres perform best in certain products.


Research project
Preservatives

Novel natural preservative systems for use in drinks, sauces and other high aw foods

This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effec...


Research project
Better factory hygiene

Better factory hygiene

Various conditions are believed to influence microflora in a factory.


Video
Comparing products for NPD and market success

Comparing products for NPD and market success

Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.


Blog
Sampling for food safety – are you doing it correctly?

Sampling for food safety – are you doing it correctly?

Discusses the importance of sampling correctly to prevent microbiological issues.


Blog
3D printing of food

3D printing of food

3D printing is a rapidly growing technology that is already in widespread use for customised,


Blog
Sensory impact

The impact of sensory substantiation claims on consumers’ purchase decisions

The project will provide members with insights into if/why sensory substantiation claims are seen to be credible, meaningful and valuable and their impact on...


Research project
Sensory claims substantiation: an overview

Sensory claims substantiation: an overview

A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared ...


White paper
Microbiological challenge testing for process lethality - the devil is in the detail

Microbiological challenge testing for process lethality - the devil is in the detail

Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)


White paper
Sugar

Clean label sugar reduction

This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised.


Research project

Next generation methods for microbiological and chemical food safety

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


Research project
Effective control of viruses in the food manufacturing industry

Effective control of viruses in the food manufacturing industry

This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.


Research project
New technologies for food manufacturing

New technologies for food manufacturing

The focus for this project will be emerging technologies for improving quality and value and will conduct feasibility studies on commercially relevant emergi...


Research project
Blockchain and emerging approaches supporting food safety management systems

Blockchain and emerging approaches supporting food safety management systems

A blockchain, in simple terms, is a growing list of records (called blocks) that are linked using cryptography.


White paper
Food safety

Blockchain and emerging approaches supporting food safety management systems

This project will investigate different tools, including blockchain, to decide if they are applicable to food safety management and how they can be used.


Research project
Listeria control

Demonstrating control of Listeria in food

A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...


Video
Food structure

Characterising the physical properties of food

This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.


Webinar
Environmental monitoring – are you complying with BRCGS Issue 6?

Environmental monitoring – are you complying with BRCGS Issue 6?

Manufacturers of food packaging materials are now required to implement a microbiological environmental monitoring program, where appropriate, based on risk.


Blog
Comparing tortillas

Reformulating with food ‘waste’ to double fibre content

As part of our research into calorie reduction and fibre enhancement, we successfully used food waste to double the fibre content of a tortilla.


Blog
Plastic packaging alternatives

Single-use plastic packaging challenges

We’re currently undertaking a member-funded project to investigate the technical challenges of reducing or replacing single-use plastics for food and drink.


Blog
Shelf life

Predictive modelling to determine shelf-life – what can it tell us?

Predictive modelling is a tool used to assess the survival and/or growth of a microorganism under a range of temperatures, pH and water activities.


Blog
Enzymes

Process optimisation: baking with enzymes

Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.


Blog
3D printing

3D printing of food

This project will explore the potential and limitations of 3D printing for the food industry.


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
Shelf-life for chilled products

New way of assessing shelf-life for chilled products

E. coli, Salmonella, Listeria – we’re all aware of the ‘buzzword’ bacteria, but we pay less attention to all the other countless species that naturally occur...


Blog
Structure

Design and modelling of the impact of food structure on food texture

This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.


Research project
Shelf life

Microbiological shelf life testing – new approaches

This project aims to reconsider the methods and procedures used to define microbiological shelf life.


Research project
Plant proteins

Investigating plant-based proteins

With the rise of veganism and flexitarian diets, the industry is looking for alternatives to egg, diary and animal-based proteins.


Video
Ingredients

Ingredient selection to meet compositional and nutritional targets

This project will develop a database tool to guide ingredient selection during formulation against compositional and nutritional targets.


Research project
Novel ingredients

Functionality of novel ingredients from natural sources

This project will assess the performance of selected food ingredients.


Research project
Biofilms

Inactivation of bacterial biofilms – new approaches

The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.


Research project
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
Listeria

Practical control of Listeria during food production

This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.


Research project
Cleaning and disinfection of food factories: a revised practical guide

Cleaning and disinfection of food factories: a revised practical guide

This project will provide members with updated guidance on cleaning and disinfection in the manufacturing process based on practical case studies.


Research project
Solid-state microwaves – the future?

Solid-state microwaves – the future?

The introduction of microwave heating food in the 1940s sparked a revolution in the way we process foods both commercially and domestically.


Blog
Nutrition, diet and health – challenges faced by the bakery sector

Nutrition, diet and health – challenges faced by the bakery sector

There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...


Blog
Chorleywood Bread Process – how it’s changed industry

Chorleywood Bread Process – how it’s changed industry

If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...


Blog
Five ways Campden BRI can help you with your thermal process validation

Five ways Campden BRI can help you with your thermal process validation

Are you a manufacturer who applies heat to food? If so, it’s likely you’re applying a thermal process to reduce the level of microorganisms in your product, ...


Blog
Texture analysis – getting it right

Texture analysis – getting it right

Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...


Blog
The importance of food colour and the challenges of clean label

The importance of food colour and the challenges of clean label

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


Blog
Modelling and simulation of food processes

Modelling and simulation of food processes

Simulations enable the effects of process conditions to be evaluated and optimised computationally prior to experimental validation


Blog
Are fridge temperature assumptions correct?

Are fridge temperature assumptions correct?

New research indicates that assumptions about fridge temperatures may not be accurate. Linda Everis, principal research officer at Campden BRI explains its i...


Blog
Cake fluffiness defined?

Cake fluffiness defined?

Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.


Blog
Food packaging

BRCGS Packaging Issue 6: Key changes

BRC Global Standards has recently launched a new packaging standard with changes that bring it in line with Global Food Safety Initiative requirements.


Video
Correct cooking instructions

Are your cooking instructions correct?

Instruction validation relates to the need to ensure that cooking and heating instructions for consumers are tested rigorously, to ensure that food is safe t...


Blog
Thermal process validation

Thermal process validation - analysis and optimisation

David Whittaker covers how we interpret and use the results from a validation study to optimise a thermal process.


Video
Thermal process validation

Thermal process validation - methods

David Whittaker covers the methods we use to build the evidence that allows us to determine whether a thermal process will deliver a safely processed product.


Video
Culture

Training aspects of food safety culture

Bertrand Emond, Head of Membership and Training at Campden BRI, explains how companies can achieve excellence in their training programmes to strengthen thei...


White paper
Maldi-ToF

Rapid confirmation and identification of Campylobacter in foods

Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.


Blog
Listeria

Practical control of Listeria during food production

Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality r...


Video
Superchilling

Extension of product shelf-life through superchilling

This recording looks at how a member-funded project has investigated a range of products showing strong potential for shelf-life extension during storage.


Webinar
Reusing food waste

Repurposing waste for ingredients: reusing and recycling food materials

‘Getting more from less’ was a major ‘need’ articulated by our members when we asked them what they needed from science and technology. We’re all aware of th...


Blog
41st Annual Campden Lecture

41st Annual Campden Lecture at Campden BRI Day 2019

In celebration of our centenary year, this Annual Campden Lecture was a triple bill with three industry leaders each addressing the topic of The food and dri...


Podcast
 
Salad

Norovirus in fresh and frozen produce on retail sale

No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.


White paper
Microwave processing

What are the benefits of continuous microwave processing?

Continuous microwave processing uses this mechanism to heat a product as it continually flows through a chamber.


Blog
MAP technology

Modified atmosphere packaging - 'The carbon dioxide effect'

Modified atmosphere packaging (MAP) is used as a means of preservation and is well known in the food industry as a method to extend the shelf-life of a range...


Blog
Rheology

The importance of rheology

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


Video
Acrylamide

What are the issues surrounding acrylamide?

This session considers how acrylamide has influenced food safety management and new product development practices.


Webinar
Fibre

Calorie reduction through fibre enhancement

Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.


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
Eating shepherds pie

How can you meet the meat-free trend?

The trend for vegan food has spread quickly through the market, with meat alternatives and dairy alternatives proving popular with consumers


Blog
AMP

Improving food quality using advanced microbial profiling

How DNA profiling can reveal so much more about the microbiological quality of food.


Video
short-run cannned food

Short-run canned food – ideal for intervention feeding trials

The University of Glasgow’s School of Medicine, Dentistry and Nursing wanted to run an intervention trial to assess the health impacts of ingredient changes ...


Case studies
Cannabidiol

Cannabidiol in food and drink – what are the issues?

Ingredients derived from hemp (Cannabis sativa) are stimulating innovation in a wide range of food and drink products.


Blog
New technologies

How to validate emerging technologies in food processing

Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering a safe product.


Blog
3D printing

3D printing of food

Gael Delamare explains how a member funded research project will evaluate 3D printing.


Video
Rapid methods for hygiene determination

Cooking (heating) instruction validation

The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.


White paper
Ready meal

Considerations for determining shelf-life

Assigning the correct shelf-life requires a great deal of thought. Obviously, if it is too long there is the potential for food spoilage or growth of food pa...


Blog

Rapid methods for hygiene determination

The project will provide members with factual information on how well different rapid methods for testing cleanliness work in real industrial situations.


Research project
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
Plants

Potential of plant proteins for ingredient and product development

This project will develop techniques to produce protein rich ingredients cost and time efficiently.


Research project
Pilot plant

Five things to consider when thinking about factory design and hygiene

A well thought out factory design that considers the ease of cleanliness at the outset can lead to the reduction of food contamination and food poisoning inc...


Blog
Shelf life

How to set a shelf life

Linda Everis discusses how to set a shelf life.


Video
Allergen labelling

Allergen labelling of prepacked foods

This presentation discusses allergen labelling worldwide and how it compares to the EU.


Webinar
Rapid methods for hygiene determination

Rapid methods for hygiene determination

Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures


White paper
Chilli

How and why do we measure the chilli heat of food?

A new method has been developed to give manufacturers and retailers confidence that they are providing consumers with accurate and consistent information abo...


Blog
Beer

Pasteurisation of beer achieved using significantly fewer pasteurisation units

Optimising pasteurisation for different beer styles and microorganisms is likely to result in reduced costs, lower energy utilisation and decreased water was...


Blog
Green donut

Physics in food manufacturing

An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector


Blog
Sausages

Sausages NPD

Unusual fillings like wild boar and chorizo are now regularly available alongside more traditional pork or beef sausages and meat-free recipes.


Blog
Culture webinar

How to strengthen your food safety culture with GFSI’s new position paper

According to the Global Food Safety Initiative’s (GFSI) new position paper, a strong food safety culture depends on five key dimensions.


Webinar
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
Food safety culture

Success factors in food safety culture

Bertrand Emond talks about the success factors in food safety culture.


Video
Food safety culture

BRC Issue 8: Food safety culture

Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.


Video
Specialist bakery training

Specialist bakery training to boost the Northern Ireland economy

Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.


Case studies
Food safety plans

Food safety plans

In this whiteboard presentation, Andrew Collins talks about food safety plans.


Video
BRC 8

BRC Issue 8: Hygiene requirements

How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.


Video
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
BRC issue 8 webinar

BRC Global Standard for Food Safety Issue 8

This webinar outlines the key changes in BRC Global Standard for Food Safety Issue 8, which was introducted in August 2018.


Webinar
BRC 8

BRC Issue 8: Environmental monitoring

How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.


Video
BRC 8

BRC Issue 8: Key changes

BRC Global Standard for Food Safety Issue 8 was launched in August 2018, with the first conducted against it from 1st February 2019.


Video
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
CO

CO2 in food packaging

Discusses modified atmosphere packaging and the alternative gases that can be used.


Podcast
Plastic packaging alternatives

Plastic packaging alternatives – what you need to know

The food sector is looking at alternative materials and systems to reduce the use of plastic packaging.


Blog
Novel Foods

Novel Foods Regulation – what has changed?

This presentation discusses the changes to the definition of a novel food, the authorisation process and how the new Regulation makes it ea...


Webinar
Leamington Consumer Research Centre

Leamington consumer research centre

Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.


Video
Reformulation

Reformulation for calorie reduction

In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.


Podcast
Petfood

Pet food development

Campden BRI worked with PetsLoveFresh, a start-up pet food business, to help them develop a premium dog food product from the initial concept to production a...


Case studies
Food structure

Solve your food product problems

We are often approached by clients with questions related to the appearance, texture and rheology of their products.


Blog
Audit

BRC Global Standard for Food Safety Issue 8: a guide to key changes

The BRC Global Standard for Food Safety is the most widely used of the commercial standards for assuring production of safe food.


Blog
40th Annual Campden Lecture

40th Annual Campden Lecture at Campden BRI Day 2018

Ian Wright, Chief Executive, FDF, delivered the 2018 Campden Lecture “A whole new world: food and drink after Brexit.”


Podcast
 
Advanced Microbial Profiling webinar

Enhanced shelf life evaluation using Advanced Microbial Profiling

This recording outlines the principles and applications of Advanced Microbial Profiling and how it can be used to determine a more meaningfu...


Webinar
Bakery training

Surprising benefits of tailored training

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.


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
Virus research

Hepatitis E - your common questions answered

Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).


Blog
Rheology

Save money without compromising your product

Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.


Blog
AMP video

Advanced microbial profiling (AMP)

Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)


Video
AMP

New insights for spoilage, shelf life and contamination of meat and fish products with advanced microbial profiling

AMP is a powerful DNA technique that we use at Campden BRI to determine the unique mix of microorganisms in a sample without needing to culture them in the lab.


White paper
InchDairnie logo

Creation of a Scottish rye whisky

We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company, ...


Case studies
Lycored Logo

Colour stability during shelf life

Lycored approached us to help with shelf life trials. We developed a method to compare ten different colour blends for manufactured surimi seafood sticks.


Case studies
Viruses webinar

Control of viruses in food production

This session provides an overview of our latest research into the control of foodborne viruses. (Member access only)


Webinar
Food packaging

Five things to get right when making a sensory claim

It is becoming increasingly important for producers to differentiate their products in a way that will provide a competitive advantage and entice consumers t...


Blog
Novel foods

Changes in approval of novel foods

The new Novel Foods Regulation (2015/2283) applies from 1 January 2018 and revoked the previous legislation that had been in force for 20 years.


Blog
Processing

The application of validation principles to continuous thermal and non-thermal processing

The beauty of continuous thermal processing is that it allows a large quantity of product to be processed in a short time.


White paper
Brown and White Sugar

Clean label sugar reduction

Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products. (Charlotte Holmes)


Video
Chocolate

Maximise your chances of a successful product launch

The trade press and market research reports are filled with sobering statistics about new food and drink products failure rates, but this doesn’t tell the wh...


Blog
Beer labels

Nutritional labelling of alcoholic drinks

Labelling of ingredients and nutrition information on most alcoholic drinks has long been voluntary in the United Kingdom, European Union and most world mark...


Blog
Blast freezer

Blast chiller-freezer

Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.


Video
Food on a plate

Plant based solutions

Due to increasing consumer considerations around sustainability, ethics, and health, the demand for plant-based products is soaring.


Service
 
Sugar reduction

Sugar reduction in the UK and the implications for labelling

This session explains the impact that sugar reduction is having on labelling practices for food business in the UK.


Webinar
Emerging ingredients webinar

Emerging ingredients - technical challenges for innovation

This webinar identifies the latest on-trend ingredients and discusses the practical considerations for their use.


Webinar
Sports food

Regulatory considerations for sports foods

The majority of 'sports' products including protein powders and drinks are now regulated as ‘normal’ foods.


Blog
Particle shape

Pet food trends

Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet (Laura Elam)


Video
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
Pet food

Five pet food innovation trends to watch in 2018

Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet.


Blog
Enzyme

How can enzymes make baked goods healthier?

The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...


Blog
Factory hygiene webinar

Good factory hygiene: how to avoid BRC non-conformities

This webinar explains the most common non-conformities in BRC audits against Section 4 (Site Standards).


Webinar
Cakes

Upskilling the baking industry to help meet the sugar reduction targets

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.


Blog
Salt

Review of current salt replacing ingredients

The UK’s food industry is under continuing pressure from the government, health officials and retailers to reduce the amount of salt in their food products.


White paper
Food safety culture

Food safety culture excellence

The importance of food safety culture has become increasingly recognised in the past few years.


White paper
Ingredient selection

Ingredient selection to meet nutritional targets

We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)


Video
Semoulerie de Bellevue Logo

Use of pepite HT in sausages

Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...


Case studies
Shelf life

Things you need to consider when setting a shelf life

The shelf-life of a product is the time that it remains acceptable to eat. Within the shelf life the product will remain safe and retain the desired sensory,...


Blog
Kitchen

Good hygiene starts with kitchen design

Hygienic design is essential to ensure that the cleanliness of a kitchen is easy to maintain.


Blog
Microbiology webinar

Developments in food microbiology

This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments ...


Webinar
Retorts

Process development of retorted foods – your top three most frequently asked questions

Thousands of new food and drink products are launched in the UK each year. Many of those products will require a company to purchase a retort/autoclave cooker.


Blog
Food safety systems

Food safety systems

Food safety systems and culture in meeting the needs of global markets (Andrew Collins)


Video
New technologies webinar

New technologies for food and drink manufacturing

This webinar explains the feasibility studies that occurred up to June 2017, including UV-C and pulsed electric field processing. (Member ac...


Webinar
39th Annual Campden Lecture

39th Annual Campden Lecture at Campden BRI Day 2017

Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.


Podcast
 
Legumes

Legumes - an alternative to cereals?

Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.


White paper
Pesticides

Pesticides - a changing landscape that demands close monitoring

Discussion around the use of pesticides, or 'plant protection products', can often be emotive, and occasionally the lines between scientific and political ar...


White paper
Sensing brands webinar

Aligning brand expectations to the emotional customer experience

This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting ...


Webinar
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
Roberts Logo

Baked goods innovation and troubleshooting

Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.


Case studies
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
Audit

The top 5 HACCP food audit non-conformances and how to avoid them

Your HACCP plan is there for a reason. Not complying with it is considered a non-conformance.


Blog
Rapid microbial identification

New kit for emerging technologies

New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)


Video
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
Pulsed electric field

Pulsed electric field - the potential in food processing

Pulsed electric field processing is a well known non-thermal food preservation technique, but did you know it can also be used to improve product quality and...


Blog
Rapid microbial identification

Rapid microbial identification

We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)


Video
Hop blending webinar

Predicting the results of hop blending

This webinar explores the feasibility of using predicted flavour and aroma characteristics to produce beers with a targeted sensory profile. ...


Webinar
Product development

Developing food for the ageing consumer - six things to consider

It's no secret that the average age of the European population is increasing - the over 60s now account for nearly a quarter of the total population.


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
Food ingredients

Fast track food innovation

'Food development', 'new product development', 'product innovation' – whatever you call it, developing new successful products is essential for food and drin...


Blog
Microbial Whole Genome Sequencing

Microbial Whole Genome Sequencing

Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.


White paper
Metagenomics

Microbial metagenomics and the food industry

Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences ...


White paper
Flag

Updates to Canadian food labelling requirements

Following swiftly on from similar changes in the United States, on 14th December 2016, Health Canada announced changes to certain labelling elements.


White paper
Food structure

Food structure and image analysis

Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)


Video
Baked goods

Fibre - an innovative approach to healthier baked goods

There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.


Blog
Super chilling webinar

Extension of product shelf-life through super chilling

This session outlines member funded project work on investigating food products showing strong potential for shelf life extension through su...


Webinar
Beer Bottling

Beer and cider bottling

New capabilities for members and clients to bottle beer and cider in larger volumes for new product development, research samples and analysis.


Video
Microbiology process hall

Microbiology process hall

Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination. (Joy Gaze)


Video
Process validation

Five common process validation mistakes

Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering safe product.


Blog
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
On-line technologies webinar

On-line technologies for food process control

This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the developm...


Webinar
Food packaging

Aseptic processing - process and hygiene

The aim of aseptic processing is to produce a sterile product through heat processing.


Blog
Virus

Virus research

Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)


Video
Cereal quality webinar

Assuring the quality and safety of cereal-based food products

This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods ...


Webinar
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
Tuco Logo

Campden BRI supports TUCO tenders with sensory assessment

We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.


Case studies
Grain

Ergot mycotoxins

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


Blog
Training

Training Academies

In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)


Video
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
Sensory testing

Calling Time: Dynamic Sensory Methods

Food and beverage product reformulation and development, especially that linked to 'Health & Wellness', should take into consideration not only consumer tast...


Blog
Egg

Egg as a vital baking ingredient

Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.


White paper
Micro models

Predictive microbiological models

Predictive microbiological models are tools that can be used to assess product shelflife and safety.


White paper
Factory safety systems

Knowledge and skills for safety assurance

Understanding systems like HACCP is important for all involved in food and drink production. Richard Leathers and Louise Harris discuss why.


Podcast
Halal compliance

Halal compliance, the big issue?

One of the areas that our International Regulatory Affairs team frequently get asked about is compliance with Halal requirements.


White paper
USA

Exporting food and drink to the USA

The United States is an attractive market for many UK and European food and drink manufacturers.


White paper
Product development

The challenge of NPD

Successful businesses need to innovate and introduce new products that are appealing, safe and produced at a cost that the consumer is willing to pay


Blog
Meat slices

Meat snacks product development

Traditionally seen as small portions eaten out with meal times, they may also be incorporated into the main meal, especially lunch, providing opportunities f...


Blog
Hops

Predicting the effects of hop blending

Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)


Video
FHIS Logo

FHIS - Creating a tasty burger with increased fibre

We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.


Case studies
Training

Training Matters - Future of Training

VUCA doesn't sound very nice... but it is a great way of describing the world we live in: Volatile, Uncertain, Complex and Ambiguous.


Blog
Food labels

United States Food and Drug Administration Nutrition Facts Panel Requirements Update

In one of the largest changes to food labelling legislation in the United States of America for decades, the "iconic" Nutrition Facts Panel on food packages ...


White paper
Gluten Free

Changes to gluten-free labelling legislation

The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.


White paper
Bubbles for cleaning

Using small-scale bubbles for cleaning

Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)


Video
Fresh produce

Fresh produce decontamination

In recent years, the consumption of fresh fruit and vegetables has increased, largely due to advice on healthy eating and because exotic varieties of both ar...


Blog
Consumer

Integrating the Packaging and Product Experience in Food and Beverages

Packaging is so much more than just a means of getting products safely to consumers.


Blog
Process validation

Checking processes work

Validation of processes is an essential part of the manufacturing of food and drink.


Blog
38th Annual Campden Lecture

38th Annual Campden Lecture at Campden BRI Day 2016

Patrick Coveney, CEO Greencore Group, on why he thinks the UK food industry is so good, in the 38th Campden Lecture.


Podcast
 
Southampton 6

Replacing the Southampton 6

This factsheet looks at the issues involved in product reformulation as they relate to replacing synthetic colours with more natural alternatives.


White paper
Virus

Foodborne viruses - what they cause, how they get into food, and what we can do about it

In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.


White paper
Ultra‐violet light and decontamination

Ultra-violet light and decontamination

Emerging technologies specialist Danny Bayliss discusses ultraviolet (UV) light and its use for decontamination of surfaces in the food and ...


Podcast
Validation of cleaning

Validation of cleaning

Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.


White paper
On-line technologies

On-line technologies for food process control

Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)


Video
Bread cooking

Mathematical Modelling - Get a slice of the action!

Have you ever considered using mathematical modelling to simulate your own process?


Blog
Labels

Nutrition and health labelling

Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and ...


White paper
Japan flag

Japan – a gateway to Asia

Choosing the right market when exporting food is an exciting yet challenging task.


Blog
Emerging technologies

Emerging technologies

Technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product. (Danny Bayliss)


Video
Micro ID

Challenges in microbiological identification

Julie Archer, Microbiologist discusses some of the common issues and challenges in microbiological identification


Blog
High protein drinks – formulation and processing

High protein drinks - formulation and processing

Nutrition specialist Fraser Courts discusses a new approach to assessing the stability of high protein drinks during thermal processing.


Podcast
Non–targeted screening

Non–targeted screening methods

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


Video
China flag

Introduction to the China National Food Safety Standard for Uses of Food Additives

In order to strictly regulate the use of food additives and food flavourings and re-build the confidence of consumers, China has now streamlined its food sup...


Blog
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
Microbiological criteria

Microbiological criteria for food and drink

Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)


Video
Sugar and energy reduction in drinks

Sugar and energy reduction in drinks

Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.


Podcast
Bread

In pursuit of baked-product quality

The word ‘quality’ means different things to different people, but on the whole, when it comes to buying baked goods, consumers tend to talk about ...


Blog
Shelf-stable cocktails

Producing shelf-stable cocktails

The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)


Video
USA flag

Food Safety Modernization Act

Changing rules for food businesses exporting to the US.


Blog
Pasteurised food shelf life

Pasteurised chilled food shelf life

Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.


Podcast
Superchiling

Superchilling to improve quality and shelf-life

Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)


Video
Novel food

New EU Regulation to speed up approval of Novel Foods

A new EU Novel Foods Regulation (EU) No. 2015/2283 will come into force on 31st December 2015 and apply from 1 January 2018.


Blog
Dry ingredients

Safeguarding dry ingredients

Studies have shown that levels of Salmonella artificially inoculated on nuts were largely unchanged after 18 months


Blog
Hygiene BRC7

Hygiene implications of BRC7

Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and ...


Podcast
Reheating food

Packaging issues relevant to product reheating

Product reheating is the warming of ready-cooked foods by consumers and food retailers.


Blog
Virus detection

Foodborne viruses – the known unknowns

While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.


Blog
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
Food testing

Exploiting the Asian market

Attractive incentives and extensive support are available for companies interested in reaching or supporting the food and drink market in north-east Asia.


Blog
Continuing professional development through academies

Continuing professional development through academies

Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business su...


Podcast
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
Product development

Successful product launch

Did you know that over 8,000 new products are launched in UK retail stores every year? But how many of these remain on shelves post launch.


Blog
Innocent Logo

High Pressure Processing of Innocent vegetable juices

Investigating how HPP could improve safety.


Case studies
Wheat

Supply chain assurance

Thanks to the global supply chain, consumers today have an abundant supply of food all year round.


Blog
TACCP audit

The rise of TACCP

Threat Assessment and Critical Control Point (TACCP) helps food producers identify weak points in their supply chain and processing activities.


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
Sensory marketing

Sensory marketing

There has been significant growing interest in the role of cross modal sensory experiences in consumer brand and product choices and decision making.


Blog
37th Annual Campden Lecture

37th Annual Campden Lecture at Campden BRI Day 2015

Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company.


Podcast
 
Consumers

Nutrition, health and wellbeing: the consumer perspective

Over the last 5 to 10 years there has been a growth in research and media attention in the areas of health, nutrition and well-being from the perspective of ...


Blog
Plate and pizza

New Product Development: Safety first

Over recent years, there has been much development of new food and drink products which are lower in salt, sugar and fat and thus offer a healthier option to...


Blog
LC/MS

LC/MS

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


Video
Nutrition

Developing food and drink for a nutrition, health and wellbeing market

We are all acutely aware of the growing concerns surrounding our health.


White paper
UV light tunnel

UV light tunnel

UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.


Video
Pilot plant

The role of the pilot plant

When designing healthy products with reduced levels sugar, fat or salt, or increased levels of nutrients such as vitamins, minerals and fibre, initial small ...


Blog
Ingredients

The importance of ingredients

Nutrition, diet and health are currently hot topics for the food industry.


Blog
Nutrition, health and well-being

Nutrition, health and well–being

Product development for improved nutrition, health and wellbeing requires a multi–disciplinary approach.


Video
Large–scale coffee roaster

Large–scale coffee roaster

This production–scale drum roaster can be used for roasting a variety of grains.


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
Process technologies

Microbiological aspects and considerations of a range of process technologies

The development, evaluation, commissioning and validation of new process technologies has one common goal.


White paper
Nutritional content

Preserving nutritional content

Julian South and James Luo discuss processing and preservation techniques that have a major role to play in optimising the nutritional content of ...


Podcast
New technologies

Technology innovation, development and validation

In a world which is constantly changing, manufacturers must adapt to stay ahead of competitors and continue to meet consumers' needs.


Blog
High pressure processing

High pressure processing

High pressure can be used not just to pasteurise food products, but also to change their characteristics.


Video
Micro plate

Microbiology process hall

We have been most fortunate to have had the opportunity to expand our facilities to include a process hall dedicated to microbiological studies.


Blog
Dry decontamination

Dry decontamination techniques – What are the emerging options?

Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.


White paper
Product reformulation

Process technology in product reformulation

Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these ...


Podcast
Sous Vide

Sous Vide

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.


Video
FHIS Logo

FHIS - stimulating product innovation in Scotland

The Food & Health Innovation Service (FHIS)


Case studies
Challenge testing

Challenge testing

A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.


Video
Coffee beans

Product and ingredient development trials

Developing new products and ingredients often begins with a small-scale bench-top exercise.


Blog
Coefficient of friction

Coefficient of friction

Coefficient of Friction is a fundamental property of all materials which run on high speed printing and packaging lines.


Video
Cold plasma

Cold plasma

Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.


Video
Novel alcoholic beverages

Technical challenges with novel alcoholic beverages

There has been an explosion of product development in the alcoholic beverages industry


White paper
Enzymes

Enzymes as processing aids

The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.


Blog
Sensory descriptive panel

Sensory descriptive panel

Our Panel use a variety of methods to characterise the sensory quality of food and drink.


Video
Spooner Logo

New Campden BRI research improves oven efficiency saving up to £14,000 on running costs

Improving oven efficiency saving up to £14,000 on running costs.


Case studies
Cotswolds Distillery Logo

Campden BRI and Cotswolds Distillery create winning blend

Cotswolds Distillery enlisted the help of Campden BRI.


Case studies
Flash pasteuriser

Flash pasteuriser

New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.


Video
Chilled foods

Microbiological safety and quality of chilled pasteurised food products

Over the past 20 years or so, the chilled foods industry has been using two target pasteurisation processes for products such as chilled soups, sauces, ready...


White paper
Product reformulation

Product reformulation

Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the ...


Podcast
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
Small–scale coffee roaster

Small–scale coffee roaster

Ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.


Video
Drinks product development

Drinks new product development

The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.


Blog
Cereal product specifications

Cereal and cereal product specifications

Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.


Podcast
Product reheating

Optimising quality in product reheating

Reheating instructions on product labels are developed from a 'safety first' viewpoint, but there is much that can be done to optimise quality without compro...


Blog
Packaging waste

Are your packaging specifications suitable?

The packaging specification will cover a range of materials from the primary packaging through to secondary and tertiary packaging.


Blog
FSA Logo

Food Standards Agency

Campden BRI is the FSA Master Vendor for the provision of specialist courses.


Case studies
FIC

Food Information to Consumers Regulation: FAQs

The Food Information to Consumers Regulation (Regulation (EU) 1169/2011) is being referred to using several different abbreviations.


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
Practical microbiology training

Practical microbiology training

This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.


White paper
Personal hygiene

Personnel and personal hygiene

Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.


White paper
Brewery

Preparing a due diligence analysis plan for a brewery

A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.


White paper
Tolerance

Tolerances for nutrient values declared on a food or drink label

Tolerances for nutrition labelling purposes are important as it is not possible for foods to always contain the exact levels of energy and nutrients that are...


White paper
Exporting to the UK

Exporting to the UK

Steve Spice and Julian South discuss some of the issues that those exporting food and drink to the UK need to consider – including labelling ...


Podcast
Article 8

Article 8 – Responsibilities under EU Food Information to Consumers Regulation

New rules will come into place from 13 December 2014 that will require allergen labelling to be available to consumers in all mass catering establishments.


White paper
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
Beer label

Preparing a Due diligence Analysis Plan for a Brewery

A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.


Blog
Kortec Logo

Kortec Inc - Putting cans in the klear

Kortec approached Campden BRI to carry out proof of concept testing.


Case studies
Member interest groups

Member interest groups (MIGs)

Member Interest Groups provide the close interactions with members that enable us to ensure that our R&D, services and products meet the nee...


Podcast
 
Labels

Allergen labelling

In EU legislation, there are 14 groups of food raw materials that must be labelled on food and drink packages if they have been deliberately included as an i...


White paper
Laboratory

Complying with Microbiological Criteria

The production of safe foods is a priority for all manufacturers. The adoption of systems such as Good Manufacturing Practices (GMP) and Hazard Ana...


Blog
Taccp

Threat Assessment Critical Control Point (TACCP)

Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP – a systematic evaluation of vulnerable elements ...


Podcast
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
Process validation

Thermal process validation – always a hot topic

Verification is a key requirement for safe food production and confirms that a food safety system based around HACCP is working effectively.


Blog
Virus detection

Food borne virus detection

Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.


Blog
36th Annual Campden Lecture

36th Annual Campden Lecture at Campden BRI Day 2014

Dr Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo, discusses strategic R&D.


Podcast
 
Shiga toxin

Detection of Shiga Toxin producing Escherchia coli (STEC)

There are hundreds of serotypes of E. coli. Many can be found in the intestines of animals.


Blog
Healthy food

Nutrition and health: Encouraging healthier food choices

It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.


Blog
Package seal strength and integrity

Package seal strength and integrity

Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for ...


Podcast
BP Logo

Campden BRI help in extrasensory perception of fireworks

Bompas & Parr sought Campden BRI´s help.


Case studies
Black Moth Logo

Campden BRI unlocks four times the flavour from truffles

Campden BRI has developed a method for Black Moth.


Case studies
Proficiency

Microbiology proficiency testing schemes factsheet

This fact sheet briefly outlines how proficiency schemes work, and why they are important.


White paper
Crop

Sustainable Crop Protection

Pesticides are a vital tool for farmers and growers to enable the production of economic yields of marketable crops which meet the requirements of the supply...


White paper
Process validation

Surrogates for process validation

In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.


Blog
Rural payments agency Logo

Authenticity testing of olive oil

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


Case studies
FIC

A planning guide for implementing FIC labelling changes

Having worked on the practical implementation of getting the requirements of FIC onto a physical label, I understand how difficult and daunting this task can...


White paper
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
Product benchmarking

Benchmarking accredited!

The importance of benchmarking cannot be overstated. That's why Campden BRI is proud to have UKAS accreditation for its benchmarking method, which provides a...


Blog
Consumer

Incorporating consumer responses to food and beverage product development

In a developed market, the success or failure of a product will ultimately depend on what the purchaser or final consumer thinks of it.


Blog
Brewery

Brewing NPD by Reverse Engineering

There are many reasons why we are approached to assist in new product development (NPD) for brewing and alcoholic beverage manufacture.


Blog
Replacing fats with oils

Replacing fats with oils

An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly ...


Podcast
Enzymes

Product development and the Responsibility Deal

The Public Health Responsibility Deal is a government–led initiative to tap into the potential for businesses and other influential organisations to make a s...


Blog
Thermal

Thermal – seven things you need to know about thermal process compliance....

Thermal processing is at the very centre of food preservation and is one of the most well-known and practiced areas of food manufacturing.


White paper
Reheating

Food reheating instructions

The selection of re-heating instructions using appropriate appliances can have a huge impact on the nutritional content and organoleptic quality of the food.


White paper
Troubleshooting taints

Troubleshooting taints

Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.


Podcast
Food labels

The FIC is making plenty of work for us, too!

Food legislation is a complex area, with plenty of pitfalls for the unwary.


Blog
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
Change in food labelling legislation

Change in food labelling legislation

Principal food law advisor Ruth Price discusses the main provisions of the Food Information Regulation, which is due to be enforced in December ...


Podcast
Lower protein bread

Using lower protein wheat for bread making

The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making - small differences can have a significant ...


Blog
Use of water within the food and drink industry

What is root cause analysis?

Quality systems specialists Richard Leathers and Lorraine Green explain that it is the simplest and most effective way of analysing things that ...


Podcast
Frozen fish

Intervening to change behaviours

One of the issues facing governments and industry in general is how to persuade people to change their habits to what is believed to be a more desirable situ...


Blog
Use of water within the food and drink industry

Use of water within the food and drink industry

Anke Fendler, Environment Specialist at Campden BRI, talks about water and the use of water within the food and drinks industry.


Podcast
Micro plates

Ensuring reliable microbiological analysis

The results from microbiological analysis play a critical role in the effective management of food safety and quality, and it is vital that the user of such ...


Blog
Sensory triangle testing

Sensory triangle testing

Determining whether the consumer can detect a difference between two similar products.


Video
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
Pasteurisation of dried ingredients

Pasteurisation of dried ingredients

The pasteurisation of dry ingredients requires specialised conditions.


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
35th Annual Campden Lecture

35th Annual Campden Lecture at Campden BRI Day 2013

Michael H. McCain, President and CEO of Maple Leaf Foods Inc., Canada, outlines sustainable food production systems.


Podcast
 
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
AB Vista Logo

Enzymes in feed systems

Understanding the fundamental action of enzymes in feed systems.


Case studies
Beer and food matching

Beer and food matching

Our experts can describe flavours in beer and food and help you understand how the different flavours interact.


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
Pilot maltings

Pilot maltings

The pilot malting plant at Campden BRI is one of the few small scale systems capable of producing malts of commercial quality.


Video
Pilot brewery

Pilot brewery

Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.


Video
Plate count

The microbiology of process validation

The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.


Blog
Thermal processing

Thermal processing validation

Joy Gaze and Martin George explain how microbial surrogates are regularly used in processing trials to determine the lethality of a process.


Podcast
Animal feed

Animal Feed Safety and Quality

Animal feed safety and quality have come to the forefront in recent years.


White paper
Power Ultrasound

Power ultrasound

A versatile technique which has many applications in processing and is effective in microbial inactivation.


Video
Pulsed light processing

Pulsed light processing

This video demonstrates the use of pulsed light for the surface decontamination of food.


Video
Pilot plant

The pivotal role of the pilot plant

Large numbers of new products are launched on to retailer shelves every year.


Blog
Buhler Logo

Bühler Food Safety Academy

Hygiene in food processing training.


Case studies
Heartwarmer Logo

The potential of high–pressure processing

Shelf life and vitamin retention after HP processing.


Case studies
Cold atmospheric plasma inactivation of foodborne pathogens

Cold plasma inactivation of food microorganisms

Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas, and how this could deliver new cleaning ...


Podcast
Dispense hygiene

Hygiene and draught beverages

Even though drinks manufacturers may have produced immaculate beverages, the drink presented to the customer may be unacceptable if contamination has occurre...


Blog
Hand washing technique

Hand washing technique

Hands are one of the major sources and routes for cross–contamination in the food industry.


Video
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

Designing products for nutrition and health claims

When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved


White paper
Pilot plant

Hygienic design and practices

The primary concern of food manufacturers is to produce a product that is both safe and wholesome.


Blog
Sparkling wine services

Sparkling wine services

Our riddling plant offers bottling, riddling, foiling and labelling facilities.


Video
Product benchmarking

Benchmarking seems to be the 'in' thing!

During the past year, interest in our benchmarking services – either with our "expert in-house panel" or using respondents from our consumer data base – has ...


Blog
Frozen fish

Encouraging the consumption of frozen fish

Understanding what the consumer wants is very important when trying to develop successful new products - but it is also a key component in the promotion of p...


Blog
Windmills

Carbon footprinting of your operations

In June 2012 the UK Government announced its decision to introduce mandatory carbon reporting for large companies listed on the London Stock Exchange.


Blog
Enzymes

How do you measure enzyme performance in the cereals industry?

Enzymes are being widely used in the cereals industry to improve processing performance and product quality in a range of food products.


Blog
Sports drink

Looks good, tastes good...

Sports drinks aim to provide water, energy and electrolytes in a form that is both palatable and easy to absorb.


Blog
Drinks carbonator

Drinks carbonator

We have installed a new filler/carbonator in our pilot plant that will enable us to help clients improve their bottled drinks.


Video
Product benchmarking

Product benchmarking

How our trained home economists can compare your product with others in the marketplace.


Video
Salt

Salt – the ultimate multifunctional ingredient

It is about 12 years since I was asked by the Food and Drink Federation to do an independent review of the literature on the technological functions of salt ...


Blog
FIR

The Food Information Regulation: 10 things you need to know

The Food Information Regulation has finally been agreed. Published on 22 November 2011, it came into force on 13 December 2011.


White paper
A sustainable future podcast

34th Annual Campden Lecture at Campden BRI Day 2012

'A sustainable future?' delivered by Fiona Dawson, President of Mars Chocolate UK.


Podcast
 
Lettuce

Traceability

Traceability is a widely used term and is one of those broad concepts, like quality, for which there are many definitions and applications.


Blog
Rondo Smartline

Rondo Smartline

This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.


Video
Audit

BRC 6 brings major changes

The sixth edition of the BRC Global Standard for Food (BRC 6) has certainly caused many companies to re-evaluate some of their processes and procedures.


Blog
Consumer panels for product testing

Consumer panels for product testing

Product benchmarking provides independent assessment of products from an informed consumer perspective.


Video
Foreign body identification

Foreign body identification

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


Video
Laboratory work

How proficient is your microbiology laboratory?

In the food industry, major decisions are made on the basis of analytical results. It is absolutely imperative that the results are right and interpreted cor...


Blog
Modified atmosphere processing

Glove box for modified atmosphere processing

This equipment allows products to be processed in an oxygen–free environment – paralleling the advantages of modified atmosphere packaging.


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
Tensile strength

Packaging testing – tensile strength

This test is used by food manufacturers to troubleshoot seal failure problems and to investigate seal integrity versus opening strength.


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
Cereals overview

Cereals overview

How we assess the breadmaking qualities of new wheat varieties.


Video
Milling

Milling

Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.


Video
Baking bread

Baking bread

Looking at controlled mixing of the dough, resting, loaf moulding, proving and baking.


Video
Permeability analysis

Packaging testing – permeability analysis

How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrier properties are d...


Video
Leak detection

Packaging – leak detection

This clip illustrates how leaks can be detected in packs when troubleshooting packaging problems or as part of seal strength assessment.


Video
Peel testing

Packaging – peel testing

How we assess the force required to peel a lid from a container – used to measure the strength of a seal in relation to the ease with which the lid ...


Video
Compression testing

Packaging – compression testing

How we test the load bearing strength of packaging to ascertain their ability to withstand stacking and other compression forces during distribution...


Video
Flour testing

Flour testing

Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.


Video
Burst testing

Packaging – burst testing

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


Video
Internal pressure resistance

Packaging – internal pressure resistance

How to determine the pressure that bottles can safely withstand when they are filled with carbonated drinks.


Video
Bread quality testing

Bread quality testing

Looking at cell structure and assessing texture, as indicators of bread quality.


Video
Packaging

Reducing food and packaging waste

There is much talk about reducing food and packaging waste, and many companies have on-going programmes to look at this issue.


Blog
Moulds

Yeasts and moulds – they get everywhere!

Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.


White paper
Venkeys Logo

Venky's call on Campden BRI

Venky's Xprs enlisted the long-term support of Campden BRI.


Case studies
Tomatoes

Innovative processing – if it's new, we're interested

With the drive still on for 'clean label' products and products that have fresh tasting characteristics with a good shelf life, the interest in 'new technolo...


Blog
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
Drinks label

All change on labelling requirements

The Food Information Regulation has finally been agreed. After much debate, we now know what changes to food labels are going to be required.


Blog
Laboratory

Is your laboratory safe and fit for purpose?

Microbiological analysis needs to be closely controlled for the user of the results to have confidence in their reliability.


Blog
Food product innovation

Major trends, drivers and current activities in product innovation

Technologist Emma Hanby describes some of the major trends, drivers and current activities in product innovation.


Podcast
How to pasteurise dry ingredients

How to pasteurise dry ingredients

Technologist Craig Leadley explains how to pasteurise dry ingredients, and new equipment at Campden BRI that could help companies with their ...


Podcast
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Microbiological methods

Helping companies validate their microbiological methods.


Case studies
Sustainable crop protection

Sustainable crop protection

Agronomist Richard Stanley explains how a new project is exploring the role of biological control and integrated crop management strategies.


Podcast
Controlling Listeria

'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria

Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria.


Podcast
Dry foods

Salmonella in dry foods

There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products.


Blog
Responsibility deal

Responsibility deal

On 15 March 2011 the UK Department of Health launched the Public Health Responsibility Deal with members of the voluntary sector, business, industry and the ...


White paper
Raw materials

Risk assessment of raw materials

As the range and prevalence of hazards in the food chain continues to grow and food manufacturers increasingly look to global markets to source raw materials...


Blog
Cooking instructions

Developing cooking (heating) food product instructions for microwave and conventional ovens

Selecting the correct packaging and providing good heating or reheating instructions is as important to the quality and safety of heated product as is the ef...


Blog
Challenges for business

33rd Annual Campden Lecture at Campden BRI Day 2011

Taking 'Challenges for business' as his theme, Miles Templeman, Director General of the Institute of Directors, reflected on issues faced by ...


Podcast
 
Dough

The case for "Bake–Off"

Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.


Blog
Food label

Food labelling: easing 'constructive tension'

The food label is the 'face' of most products. It is what people first see.


Blog
Shelf life

How to determine product microbiological shelf–life

In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...


White paper
Chemical hazards

Chemical hazards in food*

This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.


White paper
Challenge testing

Challenge testing

Food safety is a major concern for everyone involved in the food industry from producers to policy makers and retailers to consumers, and it is imperative th...


Blog
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
Air flow management

Air flow management

Martin George of our Food Manufacturing Technologies Department talks about modelling air flow, factors that affect it, and how it can contribute ...


Podcast
Understanding consumers

Understanding consumers

Sarah Thomas of our Consumer and Sensory Sciences Department talks about some of the techniques that can be used to understand how consumers ...


Podcast
Salmonella management in low water activity food products

Salmonella management in low water activity food products

How Salmonella survives in environments associated with production of low water activity products.


Podcast
Food packaging testin

Food packaging testing

Emma Hanby talks about the tests available to ensure packaging can withstand the rigors of transport, troubleshoot problems that arise, and even ...


Podcast
Positron emission particle tracking

Positron emission particle tracking

Martin George talks about positron emission particle tracking (PEPT) and how this can be used to assess the effectiveness of mixing operations.


Podcast
Cereal processing

Cereal processing

How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.


Podcast
Time-temperature integrators

Time-temperature integrators

Martin George explains what time–temperature integrators are and how they can help in the validation of thermal processes for a range of hea...


Podcast
Product benchmarking

Product benchmarking

Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition.


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
Emerging technologies

Emerging technologies

Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with ...


Podcast
Wine quality

Wine quality

Geoff Taylor talks about how we can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems.


Podcast
Determining the shelf-life of food products

Determining the shelf-life of food products

Roy Betts, Head of Microbiology, explains predictive microbiology and challenge testing, and how the two complement each other in determining the ...


Podcast
Claranor Logo

Pulsed light processing

Applications of pulsed light in food processing.


Case studies
Pulsed light technology for surface decontamination

Pulsed light technology for surface decontamination

In this interview, reproduced courtesy of FoodProductionDaily, Campden BRI´s Craig Leadley talks about some of our work on pulsed light tech...


Podcast
Camel Valley Logo

Client wins competition

Winners of International Wine Challenge Trophy.


Case studies
Protein analysis

Protein analysis

Long–term association on protein analysis brings rewards.


Case studies
Advanced training for millers

Advanced training for millers

We help in running the prestigious Advanced Milling Diploma.


Case studies
International collaboration in fish conference

International collaboration in fish conference

The second European fish and seafood conference.


Case studies
Authenticity testing

Authenticity testing

Turning analytical innovation into practical reality.


Case studies
Labelling expertise

Labelling expertise

The UK's leading centre of expertise on food labelling.


Case studies
Promoting UK wheat

Promoting UK wheat

An annual Bread Baking Workshop, to promote wheat exports.


Case studies
Washing fresh produce

Washing fresh produce

Reducing pathogens on fresh produce.


Case studies
Collaboration in seafood processing

Research collaboration in seafood processing

Helping address the technical needs of the seafood sector.


Case studies
Food in the future podcast

32nd Annual Campden Lecture at Campden BRI Day 2010

Taking 'Food in the future' as his theme, Ross Warburton, reflected on the many changes in food production and consumption over recent decades.


Podcast
 
Feeding the armed forces

Feeding the armed forces

Quality assurance management for the armed forces.


Case studies
Reduced fat milk

Reduced fat milk

Helping assess likely consumer reaction to reduced-fat milk.


Case studies
Sustainability through Food Security podcast

31st Annual Campden lecture at Campden BRI Day 2009

Jonathon Porritt CBE delivered the 31st Annual Campden lecture, addressing Sustainability through Food Security What are the challenges that face ...


Podcast

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