Manufacturing and processing

Food manufacturing and food processing is the conversion of raw ingredients are turned into the final food product. Food manufacturing and processing can be done using many different methods. Below is a collection of articles related to food manufacturing and processing. To find out more about our food process and manufacturing services get in touch – support@campdenbri.co.uk.

Dog eating out of pet food bowl

Pet foods and the unknown risk to human health

Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...


Blog
Meat and poultry MIG

Webinar: Meat and poultry MIG - Spring2022

Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 10 March 2022


Webinar
Processing, operations and preservation MIG

Webinar: Processing, operations and preservation MIG - Spring 2022

Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 9 March 2022


Webinar
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
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
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
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
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
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
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
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
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
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
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
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
3D printing of food

3D printing of food

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


Blog
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
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
3D printing

3D printing of food

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


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
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
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
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
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
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
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
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
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
Green donut

Physics in food manufacturing

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


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
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
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
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
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
Process validation

Checking processes work

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


Blog
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
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
UV light tunnel

UV light tunnel

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


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
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
Cold plasma

Cold plasma

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


Video
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
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
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
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
Pasteurisation of dried ingredients

Pasteurisation of dried ingredients

The pasteurisation of dry ingredients requires specialised conditions.


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
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
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
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
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
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
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
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
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
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
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
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
Collaboration in seafood processing

Research collaboration in seafood processing

Helping address the technical needs of the seafood sector.


Case studies

Contact an expert