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 –
Campden BRI are helping the industry extend their chilled food products shelf-life, without affecting sensory attributes.
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 19 October 2021.
How can you cut down the food waste in your food business while ensuring food safety? Find out with these tips from our experts.
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 16 September 2021.
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 ...
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...
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...
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.
One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.
COVID-19 has created global issues that have dramatically impacted food business operators.
This project will provide members with a better understanding of the UK’s recycling infrastructure for single use plastic packaging and exploring alternative...
The subject of bread making was one we thought as ideal for applying AI to model the process
This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food pro...
Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...
New technologies will be reviewed, and practical trials of their capabilities will be conducted for foreign body and defect detection.
3D printing is a rapidly growing technology that is already in widespread use for customised,
The focus for this project will be emerging technologies for improving quality and value and will conduct feasibility studies on commercially relevant emergi...
Manufacturers of food packaging materials are now required to implement a microbiological environmental monitoring program, where appropriate, based on risk.
This project will explore the potential and limitations of 3D printing for the food industry.
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.
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...
Simulations enable the effects of process conditions to be evaluated and optimised computationally prior to experimental validation
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...
David Whittaker covers how we interpret and use the results from a validation study to optimise a thermal process.
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.
‘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...
Continuous microwave processing uses this mechanism to heat a product as it continually flows through a chamber.
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 ...
Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering a safe product.
Gael Delamare explains how a member funded research project will evaluate 3D printing.
The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.
An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector
The beauty of continuous thermal processing is that it allows a large quantity of product to be processed in a short time.
This webinar explains the feasibility studies that occurred up to June 2017, including UV-C and pulsed electric field
processing. (Member ac...
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...
Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering safe product.
This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the
The aim of aseptic processing is to produce a sterile product through heat processing.
Validation of processes is an essential part of the manufacturing of food and drink.
Emerging technologies specialist Danny Bayliss discusses ultraviolet (UV) light and its use for decontamination of surfaces in the food and
Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
Have you ever considered using mathematical modelling to simulate your own process?
Nutrition specialist Fraser Courts discusses a new approach to assessing the stability of high protein drinks during thermal processing.
UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.
The development, evaluation, commissioning and validation of new process technologies has one common goal.
Julian South and James Luo discuss processing and preservation techniques that have a major role to play in optimising the nutritional content of
In a world which is constantly changing, manufacturers must adapt to stay ahead of competitors and continue to meet consumers' needs.
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.
Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.
New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.
Verification is a key requirement for safe food production and confirms that a food safety system based around HACCP is working effectively.
In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.
Thermal processing is at the very centre of food preservation and is one of the most well-known and practiced areas of food manufacturing.
The selection of re-heating instructions using appropriate appliances can have a huge impact on the nutritional content and organoleptic quality of the food.
The pasteurisation of dry ingredients requires specialised conditions.
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
Joy Gaze and Martin George explain how microbial surrogates are regularly used in processing trials to determine the lethality of a process.
A versatile technique which has many applications in processing and is effective in microbial inactivation.
This video demonstrates the use of pulsed light for the surface decontamination of food.
Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas, and how this could deliver new cleaning
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...
Technologist Craig Leadley explains how to pasteurise dry ingredients, and new equipment at Campden BRI that could help companies with their
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...
Martin George of our Food Manufacturing Technologies Department talks about modelling air flow, factors that affect it, and how it can contribute
How Salmonella survives in environments associated with production of low water activity products.
Martin George talks about positron emission particle tracking (PEPT) and how this can be used to assess the effectiveness of mixing operations.
Martin George explains what time–temperature integrators are and how they can help in the validation of thermal processes for a range of
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with
In this interview, reproduced courtesy of FoodProductionDaily, Campden BRI´s Craig Leadley
talks about some of our work on pulsed light tech...
Helping address the technical needs of the seafood sector.