Articles, insights and trending topics
Why sensory acuity screening matters in food and beverage manufacturing
See how sensory acuity screening can help maintain the sensory quality and success of your products, and how we can support you through our sensory screening...
Nutrition policy developments: An update on the United States
From dietary guidelines for Americans to the latest on Front-of-Package nutrition labelling and more. We provide the latest on US Nutrition Policy Developments.
What is STEC and why is it a risk in sprouted seeds?
Having been accredited with an extension to scope for STEC detection in sprouted seeds (TES-MB-225), we explore why STEC is a risk in sprouted seeds and how ...
Nutri-Score vs Nutri-Mark? What are the differences in nutrition labelling schemes between the UK, EU and GCC?
Discover more about Front-of-Pack Nutrition Labelling (FoPNL) schemes and the differences between different regions.
Cooking instruction services: Why you should examine the scientific rigour offered by your service provider
We outline some key considerations to help you examine if your existing partner is delivering what you need.
Conducting a consultative review of a Campden BRI member company’s QMS
Discover the many streamlined benefits our client gained following our consultative review of their QMS.
Save time, money and transform your thermal processing with ThermaGen
Campden BRI are excited to announce the launch of ThermaGen, an online application offering predictive calculation capability for those working in thermal pr...
Hot topics in food microbiology conference
Join us to discuss the industry’s most pressing concerns, as our popular annual ‘Hot topics in food microbiology’ conference returns.
4 key scenarios when you might need to optimise your process
While food safety is and always will be paramount, the pressure on manufacturers to produce products not only safely, but in the most cost effective and effi...
Microbiological shelf-life: how to set a safe shelf-life
In this short video, Linda Everis, Microbiology Safety and Spoilage Lead, outlines how to set a safe microbiological shelf-life.
5 reasons to refresh your process validation in a fast-changing world
In this short video, Rob Limburn, Deputy Head of Microbiology, outlines five of the most common reasons why you might need to re-validate your processes.
New Listeria legislation for ready to eat foods: Are you ready?
Linda Everis, Microbiology Safety and Spoilage Lead, explains what the 2026 change means for food business operators. Don't miss our free consultation offer ...
Better understand your position in the marketplace with rapid sensory product benchmarking (UKAS Accredited)
Rapid sensory product benchmarking is a great, cost-effective way to get an ‘informed consumer’ perspective on your products.
Listeria - the full story: Understanding, controlling, and preventing the silent threat in food safety
Join us for an insightful event exploring how to understand and tackle Listeria risks across the food chain — from good manufacturing and food processing pra...
Why partner with Campden BRI for your allergen testing?
With cross contamination from allergens in the food supply chain increasing, getting an accredited, knowledgeable and experienced food allergen testing partn...
Accelerated shelf-life testing of food and beverage products
Here we outline the services we offer in this area, signpost other useful tools, and unpack some of the key considerations and limitations for conducting acc...
Stay ahead of regulatory developments with horizon scanning
Find out how our horizon scanning solution can help you to respond more proactively to evolving regulatory environments.
Using sensory evaluation and quality planning for product quality management
Discover how sensory science and quality planning can improve product quality, supported by our consultancy, guidance, and training.
The value of bundling your challenge testing, shelf life, sensory analysis and consultancy through a single partner
Discover how besides food safety, food producers can save time and money when they bundle all their services with a single expert partner like us.
Helping food manufacturers manage the microbiological risk in low and intermediate moisture foods
Explore how we support food manufacturers in enhancing the management of microbiological risks in low and intermediate moisture foods.
How proficient is your microbiology laboratory?
If you are concerned about your laboratory team’s performance, participating in a proficiency scheme can help.
Further strengthening our thermal processing service offerings
See how we have strengthened our thermal processing service with a wide range of support available around process optimisation and cycle development.
Product recalls: Undeclared allergens
UKAS accredited testing provides essential support to effectively manage and mitigate costly food industry product recalls caused by undeclared allergens.
Food and drink microbiology
Protect your customers and your brand from risk with Campden BRI’s unique wrap around testing and advisory microbiology solutions
Fast, accurate microbial identification – why it’s important and how to get it
Identifying the microorganism present in a sample can help to understand the source and cause of the contamination. All so you can address the issue and prev...
Why carry out microbiological testing on food and drink products?
Microbiological testing serves various purposes, including meeting customer requirements, ensuring compliance, performing due diligence, release testing, and...
Insights from our Brewers’ Day event
Discover what we do to support our members in the brewing industry with a look at the highlights review piece from our recent Brewers’ Day event.
Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)
Updated. An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restricti...
Supporting IFTSA competition winners with a UK tour and visit to Campden BRI
See what we do to support and nurture young talent on their career journey, through our many initiatives and partnerships.
Exploring the pathogenic challenges and uncertainties with low/no alcohol beer
Find out about the latest issues and research we’ve been exploring in brewing microbiology, which we will also discuss in more detail at our Brewers’ Day event.
Culture Excellence seminar 2024
See what we do to promote and support a strong, positive culture of food safety and quality at our ‘Culture Excellence’ seminar.
Bread and flour regulations amended to help protect health of babies in England
Get the latest information on new amendments to the 1998 Bread and Flour Regulations, which will help better protect the health of babies in England.
Insights from our Food Safety Risk Management seminar
See how we can support those with greatest responsibility for managing food safety risks, through topical updates from industry experts and networking opport...
Highlights from our ‘Hot topics in food microbiology’ event
See how we support the food microbiology sector, offer topical updates from industry experts and provide networking opportunities at our ‘food microbiology’ ...
Key insights from our SafePlate 2024 event
Read how we support the thermal processing industry, offer guidance with topical presentations from experts and networking opportunities at our SafePlate event
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Our new pasteurisation optimisation research
To demonstrate that yeast ascospores can be used as a pasteurisation bioindicator for the validation of flash pasteurisation for various alcoholic and alcoho...
What you need to know about kiwifruit and other emerging elicitors of food allergy
Like for many crops, the use of kiwifruit is growing and changing across a range of food streams. This research shines a light on what food business operator...
Evaluating the food information, labelling and unintended food allergen presence of imported prepacked foods and drinks purchased online
Frequent food and drink product recalls occur globally due to incorrect labelling of food allergens.
The allergenicity of edible algae – implications for food business operators
Food business operators need to be aware of seaweed and algal derived products as potential sources of food allergens in their food chains, and what to do to...
Product recalls: Undeclared peanuts in mustard powders
FSA Alert - Product recalls: Undeclared peanuts in mustard powders. Find out more about our urgent and routine analysis for all major allergens.
Harness the power of sensory insights
The benefits and applications of sensory insights in helping clients make more informed and meaningful commercial decisions – for successful product developm...
Induction heating – applications and benefits for efficiency, sustainability and more
How induction heating works, its applications and benefits, and how we can help you to implement it for your products and processes.
The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some intere...
What are the differences between nutrient profiling models and ultra-processed food classifications?
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
Key considerations for safe and successful reformulation
There are lots of reasons to replace ingredients and reformulate – but how do you do it safely? Here we explore some key considerations for the safe replacem...
New ingredients, new processes: managing established risks
With the adoption of new ingredients and processing technologies, food business operators need to be aware of the associated food safety risks so that they c...
Microbiological safety of plant-based meat alternatives
Plant-based food production often involves ingredients and processes that wouldn’t normally appear in their meat-based counterparts. As such, producers of pl...
Highlights and insights from Millers’ Day 2024
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...
Upcoming New Standard for Food Additives in China
Key amendments to be aware of in China’s new GB 2760-2024 National Food Safety Standard on Uses of Food Additives.
An independent food integrity review for 2 Sisters Food Group
The output of the work by 2 Sisters Food Group is a robust process for ensuring food integrity, for which the team have the peace of mind that it has been in...
How to win the fight against food crime
Our food crime, member-only event focussed on the latest information and thinking on identifying and dealing with the threat of food fraud. This white paper ...
Safely achieving clean label products through thermal, non-thermal and emerging processing techniques
‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...
Understanding and controlling the threat of Shiga toxin-producing E. coli
Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent...
Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
Recalls of various prepacked, ready-to-eat sandwiches, wraps and salads have recently been announced due to possible contamination with E. coli. Is your busi...
Control measures for tackling food fraud
Even though fraudsters continue to come up with new ways to both commit food fraud and evade detection, there are strategies that you can employ to protect y...
What are the regulatory considerations around ‘natural’ alternatives to additives in the EU and UK?
In the EU and UK, food additives need to undergo an authorisation procedure before use in food products. Here we cover how food additives are regulated, how ...
How to ensure robust challenge testing in process validations
Key considerations for conducting process validations, including challenge testing. Plus, some specific examples of how we help ensure that worst case is val...
Lessons learnt from previous food fraud incidents
Even if control measures appear robust, food business operators must not be complacent against the threat of food fraud.
Optimising food allergen management – through risk management and risk communication
This white paper is structured into these four key sections and summarises some of the key insights and updates shared during our ‘Optimising food allergen m...
Decontamination of herbs and spices – process validation and challenge testing for both established and emerging technologies
Herbs and spices can harbour pathogens but their quality can be negatively impacted by established decontamination processes.
Beating food crime: download our FREE eBook
Food crime is a significant threat to any food or drink business operator, with many associated food safety risks.
How to defend your business against food fraud
Food fraud is a significant threat to any food or drink business operator and there are many food associated safety risks. Plus food fraud can have huge repu...
Tools for streamlined and successful product development
Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...
Navigating the EU Deforestation Regulation and UK Forest Risk Commodities regulations
As well as addressing consumer demand for sustainably sourced products, food and drink manufacturers also need to navigate these new due diligence and tracea...
Highlights from the 8th Global Food Safety Training Survey – the industry can and should do much better
We summarise the 2024 key findings from this benchmark data training. The survey allows participant companies to compare themselves and share best practices....
The latest ‘greenwashing’ updates – responsible communication of environmental, sustainability and green claims
Outlining the latest regulatory developments in the EU, UK and other English-speaking markets, the challenges they present and how to approach them.
‘Hot topics’ top 5 – the key focus areas and industry challenges that our members are talking about
The hottest topics that were most discussed in our 2023 Member Interest Group (MIG) meetings, why these issues are ‘hot’, what the challenges are and how we ...
Helping Nomad Foods explore opportunities to store frozen food at higher temperatures
We brought together various disciplines from across our expert teams to support Nomad Foods with this venture. Discover what the results show and the potenti...
Our 2024 IFST Student LaunchPad event
Our most recent IFST Student LaunchPad event took place on 23rd February 2024, and here we cover how the day went. Plus what else we offer to support student...
Shelf-life in the GCC region: download our FREE eBook
As thought leaders in the food and drink industry, we have produced this Shelf-life eBook to provide support for food and drink manufacturers whose products ...
Understanding and setting food and drink shelf-life in the GCC region
Covering what the GSO is and its role within the GCC, how food and drink shelf-life is regulated in this region, and how to overcome the challenges that this...
Validation trial for Blakbear Ltd’s freshness indicator
Blakbear’s mission is to expedite the transition away from fixed use-by dates, by bringing quality assurance to every package.
Grain steeping throughput and water usage – the impact of pulsed electric field technology
In line with the brewing industry’s interest in exploring ways to increase productivity and save energy, without compromising final product quality, we have ...
The importance of TACCP
Richard Leathers, Global Quality Lead covers the importance and key features of TACCP – needed to protect your food business from food fraud and deliberate a...
5 drivers impacting global food safety
As the transformation in the way we produce, distribute and consume food continues, there is a need for effective and proactive food safety management that k...
Preparing for 2024 – expected trends and challenges
What food and drink industry trends and threats are you preparing for as we head into the coming year? How will you and your business navigate the challenges...
Achieving sustainability and efficiency through new technologies
By adopting advanced technologies and best practices, manufacturers can improve the efficiency and sustainability of many different food and drink processing...
Innovate UK funded access to our services
Find out how eligible start-ups and SMEs can apply for £15,000 of grant funding to spend with us and others.
Pathogen risks to be aware of – lessons from recent recalls and outbreaks
An overview of the foodborne pathogens of concern in the food processing environment and the food chain, drawing on recent outbreak and recall information.
Agility for overcoming supply chain disruption
How to build resilience against supply chain challenges and threats, including the importance of having an agile and holistic food safety management system i...
Four ways to build supply chain resilience
Supply chain resilience enables businesses to protect themselves from negative impacts of supply chain threats, and thrive in an ever-changing environment. T...
What is organisational resilience?
As global and local factors continue to transform the way we produce, distribute and consume food and drink, business operators need to build resilience for ...
The power of using time-based sensory mapping with consumers to characterise your product
The power of sensory data from consumers. A guide to the key outputs of conducting time-based sensory mapping with consumers , the valuable applications of t...
Supply chain assurance, traceability, and raw material risk assessments
The importance of supply chain assurance, traceability and raw material risk assessments for ensuring resilience against supply chain threats.
Positive food safety culture and supply chain resilience
The importance and benefits of a positive food safety culture, including with particular reference to supply chain resilience.
BRCGS Global Standard for Food Safety Issue 9: most common non-conformances
Our thoughts on the most common non-conformances raised since audits against Issue 9 began in February.
Quorn meat-free product: understanding consumer appeal and consumption journey relative to chicken
Using the online Campden Consumer Community to help Quorn Foods unlock their product design to clearly see points of consumer celebration as well as areas fo...
Asking our network about their food allergen cross-contact concerns
We asked our LinkedIn network for feedback on allergen cross-contact via a number of poll questions about their concerns in this area.
Q&A: investigating off flavours and taints
Our experts share their knowledge of off flavours and taints, and how they can support you in this area.
Supply chain resilience: download our FREE eBook
Make your business more resilient, agile and effective, so that you can ensure efficient continuity of supply of safe, quality food.
Leveraging sensory insights throughout the product lifecycle
Explore the benefits of applying sensory analysis to produce robust sensory data and make more informed commercial decisions, as well as the risks of not inc...
Kayser space cellular agriculture in space feasibility study
All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...
The benefits of applying consumer insights
Whether developing a new product, optimising an existing one, or looking to leverage insights into consumer journeys, we can help you produce winning product...
Research, partnerships and accessing funding
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
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...
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...
Food allergen management and labelling – the food industry’s evolution
Helen Arrowsmith, Regulatory Affairs Manager and Allergen Specialist reflects on the industry’s evolution with respect to food allergen labelling and managem...
Frequently answered questions about EU-harmonised and UK food law
Based on common enquiries received by our Regulatory Affairs team, we have compiled some key information on the provision of information on labels of prepack...
Food allergen labelling – the difference between ‘gluten’ and ‘cereals containing gluten’
Helen Arrowsmith (Regulatory Affairs Manager and Allergen Specialist), Christopher James (Safety and Quality Specialist, Allergens) and Lewis Wallis (Regulat...
Cultivating meat for space missions
Technology Fellow, Craig Leadley takes us through his exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to expl...
Four sources of food allergen cross-contact from throughout the food chain
Allergen cross-contact can occur at every stage of the food chain, from ‘farm to fork’. Among the many sources of risk that food business operators must cons...
Codex 2020 general principles of food hygiene - principle 6 – validate the HACCP and then establish procedures for verification
Our experts talk through how to align to standards and best practice by validating your HACCP plan and establishing and implementing procedures for its verif...
Selecting the right method or test kit for your food allergen testing
With so many different food allergen tests available, it can be daunting to select the most appropriate option. We can help you.
5 reasons to optimise the pasteurisation of your beer and low pH beverages
Greg Rachon, Brewing Microbiology Section Lead, explains the benefits to beverage manufacturers of optimising their pasteurisation processes.
Are you following developments in precautionary allergen labelling and information?
This blog discusses precautionary allergen labelling/information (often referred to as ‘may contain’ statements) and details recent developments in this area.
Recent developments in alcohol labelling
One of our regulatory experts clarifies and simplifies some of the recent changes and developments in how alcohol labels need to be presented.
Managing food allergens: download our FREE eBook
Ensure food safety, control and confidence through effective food allergen management. Discover how from our latest eBook.
Food Standards Agency: international review of the literature and guidance on food allergen cleaning
We have conducted an international review of the literature and guidance on food allergen cleaning, commissioned by the FSA to inform them on how best to ta...
Cooking energy and cost rating white paper
Many consumers are considering the cost of cooking food products at home, as well as which appliances and methods may help them to minimise these costs.
Product optimisation: boost revenue and cut cost, whilst maintaining food and beverage quality
In this webinar, you can hear from our experts on the different key areas where products can typically be optimised, as well as how to do it.
Using our manufacturing best practice service to support your certification
Hear from Richard Leathers about two very different factories to which he has provided Manufacturing Best Practice support to help the teams gain new certifi...
Identification of foreign bodies
Analytical methods and identification strategies involved in investigating foreign bodies, key considerations for typical foreign body categories, and how kn...
Are you getting the ingredients you paid for?
For more on analysis and testing, including rapid turnaround for urgent testing, visit our service pages.
Attending the Institute of Food Science and Technology (IFST) Spring conference 2023
IFST’s Spring Conference was on ‘Taming the Perfect Storm’ and the interconnecting health, nutrition, food security and environmental challenges facing our i...
Process validations for non-thermal and new technologies – have you validated the worst case?
We have explored factors outside those commonly considered in process validations, and found significant and substantial effects on the log reductions achiev...
Talking safety and quality Culture Excellence at Campden BRI’s 8th annual seminar
For the third year in a row, the 8th annual Safety and Culture Excellence seminar has been delivered virtually by Campden BRI in partnership with Taylor Shan...
FAQs: your shelf-life questions answered
In this Q&A, our experts detail the answers to the shelf-life questions that they are most frequently asked by clients.
An insight into working as part of the Campden BRI graduate programme
Some of our Graduate Scientists share their experience of the Campden BRI Graduate Programme – why and how they joined us, what they have gained so far and h...
Understanding and maximising the shelf-life of drinks
Understanding the quality deterioration that can occur to shelf stable beverages can help developers design their product and its production process to facil...
5 reasons to review product shelf-Life
Clearly shelf-life needs to be established as part of new product development, but there are plenty of other reasons why shelf-life must be reviewed – here w...
Setting shelf-life for ambient food and beverage products
Exploring shelf-life limiting quality parameters and considerations for setting a ‘best before’ date for ambient goods
Maximising shelf-life: download our FREE eBook
Want to maximise the shelf-life of a product in development or extend the shelf-life of an existing product? Discover how from our latest eBook.
Egg functionality: tackling variability and ensuring product quality
Egg characteristics will vary depending on the diet, environment and genetics of the hens, as well as the production practices, age of the eggs and their sto...
Plant protein functionality: tools to assist with a growing trend
Using plant-based proteins can present challenges, especially where you are trying to replace the functionalities of animal-based ingredients, such as eggs.
Creating the texture that consumers want from plant-based alternatives to meat
Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...
What does your beer taste of? – the invaluable benefits of a sensory tasting panel
Sue Purcell, Sensory Training Section Manager and Beverage Consultant details how descriptive sensory panels work and the many ways that our Beverage Panel c...
Waste valorisation: reformulating with food ‘waste’ to double fibre content
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
How to build a convincing business case for your food or drink product optimisation strategy
How can you take your product optimisation strategy from concept to reality? Ultimately, you need backing from stakeholders. Here we provide four simple step...
5 ways to benefit from food processing improvement strategies
Food processing technologies improve the efficiency and safety of the processes used to transform raw materials into finished food and beverage products. By ...
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.
Ingredient functionality: unlock power and control through detailed understanding
Knowing the purpose of each ingredient in your product, and what characteristics enable them to fulfil these, can help manufacturers to overcome challenges w...
5 ways to optimise the packaging of your food and drink products
Exploring five of the many ways that packaging can be optimised to maximise your food and drink product profitability. From directly reducing packaging costs...
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...
BRCGS Global Standard for Food Safety Issue 9: a guide to key changes
This short guide will help you to understand the key changes that have been made and how they will affect your business.
3 ways to cost-optimise your food and drink products to protect profits
Cost optimisation is one of two critical components of product optimisation, focussing on maintaining the value and quality of a product while improving its ...
Minimise costs and maintain quality: 4 steps to successful reformulation
Now more than ever, your products must deliver superior value and quality at the lowest possible price. Regular cost optimisation — even for products that ar...
So, you've optimised your product - but do your consumers agree?
Removing cost from your product can help to improve profitability, but you must also protect what your consumers value most. Conducting consumer research pre...
Strategies to maximise food and drink product revenue while maintaining quality
Do you want to stay ahead of your competitors by maximising the market potential and profitability of your products? To deliver unrealised potential from you...
Could your process benefit from pulsed electric field technology?
Danny Bayliss, New Technology Lead and Alicja Staskiewicz, Process Technologist share how pulsed electric field (PEF) technology works and the many ways it c...
5 reasons to proactively optimise your food and drink products
As the global population continues to increase, so do the opportunities for food and drink manufacturers and suppliers.
Product optimisation: download our FREE eBook
Are you looking to maximise the revenue of an existing product, but unsure where to start? Discover our FREE eBook
‘Use by’, ‘best before’, ‘display until’ – what’s the difference and why does it matter?
We’re all aware of the various date marks that appear on food labels, such as ‘use by’, ‘best before’ and ‘display until’. But, let’s look at what they actua...
Heating characteristics of domestic air fryers – technical challenges affecting cooking instruction validation
The detail and data from our study of air fryer cooking performance across a range of models, types and cavity sizes. In this white paper, we explore the imp...
Neogen: delivering method validation services
Neogen, a global provider of food safety solutions and services, have developed a rapid, alternative method for testing the commercial sterility of UHT treat...
About pulsed electric field (PEF) technology
In this short video Alicja Staskiewicz, Process Technologist in our Process Innovation team, explains how pulsed electric field (PEF) technology works and th...
What will 2023 bring for the food and drink industry?
What food and drink industry trends and threats are you preparing for as we head into the coming year? How will you and your business navigate the challenges...
How resilient is your supply chain?
Campden BRI has a long history of providing specialist advice to the food and drink industry on best practice for ensuring that supply chains remain resilien...
Webinar: Food service MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 29 Nov 2022
Major milestone for human food made with cultivated animal cells in the United States
The FDA announced that it has completed its first pre-market consultation for a human food from cultivated animal cells. The product, by UPSIDE Foods, is mad...
Want air fryer cooking instructions on pack? Here’s more detail from Greg Hooper, Instruction Services Manager on why this is such a challenge
Despite the popularity and success of air fryers, the variability of cooking performance currently presents a food safety barrier to cooking instruction vali...
Trialling plant-based replacements for egg in bakery
Due to consumer considerations around sustainability, ethics and health, the demand for plant-based products continues to rise. We have received a growing nu...
Webinar: Sensory and consumer MIG - Autumn
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 24 November 2022
Webinar: Microbiology MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 22nd November 2022
Health and nutrition claims for foods in Australia and New Zealand – and how these differ from those in the EU/UK
In Australia and New Zealand, nutrition content claims and health claims for foods are regulated by Australia New Zealand Food Standards Code – Standard 1.2....
Want air fryer cooking instructions on pack? Proceed with caution!
Despite the popularity and success of air fryers, they present a challenge to the industry with respect to on-pack cooking instructions.
New On Demand E-learning training launched
Campden BRI are excited to launch a new offering to the food and drink industry - Campden Learning. Campden Learning is a digital platform that delivers worl...
Webinar: Quality and food safety management MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 4th October 2022
Single-use plastic ban in the European Union
The EU Single-Use Plastics Directive is making big changes to food service packaging habits. With the EU member states taking a variety of approaches to put ...
Webinar: Fermented and alcoholic drinks MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 29 September 2022
Webinar: Meat and poultry MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 27 September 2022
Webinar: Agri-Food MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 22 September 2022
Discover the solution for your failing product
Physical characterisation is important when analysing and measuring the ‘quality’ of food and drink products.
3 Reasons why food quality and safety can be compromised by packaging materials
Food packaging plays a crucial role in the quality and safety of food products. From the processing line to consumers' shopping bags, it has to protect food ...
Product cost optimisation
We provide expert resources and guidance to make it simpler for food and drink businesses to optimise the value of their products.
Replacement of shellac in food
Since January 2022, the Vegetarian Society of the United Kingdom (UK) no longer permits the use of their trademark logo on new products containing the food a...
Things you need to consider when setting a shelf-life
Understanding shelf-life is essential in assuring the safety and quality of your food and drink products, and setting the correct shelf-life can be key to th...
Reducing Hepatitis E through thermal inactivation
With concern about the level of cooking required to eliminate HEV from potentially contaminated food, Campden BRI have been part of a major Food Standards Ag...
Challenge testing of canned drinks - Are yours microbiologically stable?
With product formulation, processing technologies and transport exposing canned drinks to microbiological risks, understanding if a product is microbiologica...
Nearly 70% of respondents consider cross-contamination the biggest challenge when dealing with food allergens
When asked in our recent poll, ‘What do you consider to be the biggest challenge with allergen management?’, an overwhelming 68% of respondents chose cross-c...
4 ways to reduce food and drink product costs and boost revenue
The cost of commodities, including raw materials, continues to rise sharply, affecting margins. With the situation set to continue well into 2022, there are ...
Improving your supply chain resilience
This webinar discusses the latest best practice for ensuring that your supply chain remains resilient when under threat.
Talking safety and quality Culture Excellence at Campden BRI’s 7th annual seminar
Now in its seventh year, Campden BRI in partnership with TSI, delivered the Safety and Quality Culture Excellence conference to an online audience on the 8 a...
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...
Bubbles in bread and aerated chocolate – it’s just air but it matters
Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation o...
Webinar: Cereals, Millling, Baking MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 6 April 2022
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...
Webinar: Training and development MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 31 March 2022
Webinar: Agri-Food MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 30 March 2022
Webinar: Food and drink science MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 29 March 2022
Reformulation can lead to cost savings and increased sustainability
This client came to us to reduce the fat content of their gluten-free bread. The team was able to achieve a fat reduction of over 30% while maintaining the s...
Webinar: Food service MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 24 March 2022
Webinar: Packaging MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 23 March 2022
Webinar: Microbiology MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 22 March 2022
Webinar: Quality and food safety management MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 17 March 2022
Webinar: Nutrition and health MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 16 March 2022
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 - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 9 March 2022
Ensure product safety through process validation and challenge testing
Food Business Operators must validate their microbial kill steps. When the process does not allow for the use of temperature sensors, or there is a lack of a...
Webinar: Fermented and alcoholic drinks MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 2 March 2022
Webinar: Sensory and consumer MIG - Spring
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 1 March 2022
Alternative and novel packaging: 4 key considerations
When we think about new packaging, it is important to consider the material, environment, and product. What are the key considerations with the use of these ...
Packaging under the microscope
This webinar explains how microscopy techniques can be used to assess the plastics and metals commonly used in food and drink packaging. ...
Titanium dioxide: The reformulation challenge countdown has started
Titanium dioxide (TiO2), also known as E171, is widely used for optimising whiteness to foods. Following the adoption and publication of a new EU Regulation ...
Maintaining the CCAT cereal testing methods
For many years, Campden BRI has maintained a manual of methods for assessment of cereals and cereal products which are widely used in the milling, baking and...
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 ...
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.
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. ...
Superchilled sustainability
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 ...
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...
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...
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. ...
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 ...
Flexible mono-materials packaging challenges
Traditional mono-material packaging requires refinement to ensure that they perform at the same level as multi-material counterparts. ...
Superchilling has positive impacts on food preservation and energy consumption
With over 10 year’s experience of helping the industry to superchill their products, we are the food and drink sector’s preferred choice to support with exte...
Webinar: Cereals, Millling, Baking MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 23 November 2021.
Webinar: Quality and food safety management MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 18 November 2021.
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 - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 9 November 2021.
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. Projects in food packaging, such as the Glopack project, ...
Webinar: Food and drink science MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 4 November 2021.
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...
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...
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...
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 - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 October 2021.
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...
Webinar: Packaging MIG - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 12 October 2021.
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 - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 5 October 2021.
Webinar: Training and development MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 30 September 2021.
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.
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...
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.
Webinar: Meat and poultry MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 16 September 2021.
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 - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 14 September 2021.
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...
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.
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?
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.
Microscopy services: video
From foreign body identification, troubleshooting problems with food packaging materials, to the investigation and screening of a wide range of samples
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...
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.
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.
Visualising HACCP with BowTie barrier risk management - part 2
More details how to build a BowTie diagram to assess risk in your business .
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.
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?
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 ...
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.
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.
43rd Annual Campden Lecture 2021
Katherine Smart, Global Technical Director at Diageo Supply Chain & Procurement discusses building a sustainable legacy
Webinar: Agri-Food MIG - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 10 June 2021.
Webinar: Microbiology MIG - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 11 May 2021.
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...
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...
Webinar: Packaging MIG - Spring 21
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 6 May 2021.
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 - Spring 21
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 29 April 2021.
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 - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 22 April 2021.
Webinar: Food service MIG - Spring 21
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 20 April 2021.
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...
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 ...
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 ...
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.
Webinar: Nutrition and health MIG - Spring 21
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 30 March 2021.
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...
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.
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.
Webinar: Processing, operations and preservation MIG - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 25 March 2021.
Webinar for the Meat and poultry MIG - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 9 March 2021.
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.
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 - Spring 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 2 March 2021.
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...
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.
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.
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.
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.
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 - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 8 October 2020.
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 - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 1 October 2020.
Webinar: Packaging MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 29 September 2020.
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...
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...
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.
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.
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.
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.
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 - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 22 September 2020.
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.
Webinar: Quality and food safety management MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 10 September 2020.
Webinar: Sensory and consumer MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 15 September 2020.
Webinar: Food and drink science MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 17 September 2020.
5 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.
Mushroom-related outbreaks – what caused them?
Salmonella, Listeria and Staphylococcus have all been linked to mushrooms, even as recently as this year.
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.
Sprouted grains – the challenges of using them in baked goods
Sprouting has attracted attention recently due to its potential to improve digestibility.
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...
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?
Webinar for the Training and development MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 15 October 2020.
Webinar for the Meat and poultry MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 13 October 2020.
New technology to detect bread quality
The industry’s use of computer vision systems is growing – especially for detecting food quality issues.
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,
Webinar: Microbiology MIG - Autumn 2020
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 8 September 2020.
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.
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.
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.
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 ...
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...
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...
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...
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
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
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
Global Survey Food Safety Training 2020
Bertrand Emond covers the results of his annual global food survey in a clear and graphic format.
Does your cleaning kill the COVID-19 virus?
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
42nd Annual Campden Lecture 2020
Sara Mortimore, VP Global Food Safety at Walmart discusses amplifying food safety in a rapidly changing world: how global collaboration builds consumer trust.
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 for the Packaging MIG
Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.
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 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 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 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 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 for the Food service MIG
Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.
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,
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 for the Microbiology MIG
Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.
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.
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...
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
Reducing portion size - how low can we go?
Obesity remains a problem in the UK, and product downsizing is just one of the ways we can try to help. It also offers an effective cost optimisation strateg...
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...
Intelligenc dough mixing using AI
The subject of bread making was one we thought as ideal for applying AI to model the process
Quality and safety of cereals
Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.
Listeria - an overview
Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.
COVID-19 outbreak
We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.
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...
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.
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...
Reuse of packaging
Investigating the effect that reuse of food and drink containers has on both the safety and longevity of the packaging.
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 ...
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...
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.
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.
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...
Comparing products for NPD and market success
Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.
Sampling for food safety – are you doing it correctly?
Discusses the importance of sampling correctly to prevent microbiological issues.
3D printing of food
3D printing is a rapidly growing technology that is already in widespread use for customised,
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...
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 ...
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)
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.
Next generation methods for microbiological and chemical food safety
The project will assess next generation technologies in microbiological and chemical analysis.
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.
Cleaning and disinfection of food factories – cleaning for allergen control
This short video offers some simple guidance for making informed choices when cleaning as part of an allergen control process.
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...
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.
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. ...
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...
Characterising the physical properties of food
This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.
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.
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.
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.
Process optimisation: baking with enzymes
Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.
3D printing of food
This project will explore the potential and limitations of 3D printing for the food industry.
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...
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...
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.
Microbiological shelf life testing – new approaches
This project aims to reconsider the methods and procedures used to define microbiological shelf life.
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.
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.
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.
Functionality of novel ingredients from natural sources
This project will assess the performance of selected food ingredients.
Inactivation of bacterial biofilms – new approaches
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
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.
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.
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.
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...
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...
5 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, ...
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...
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...
Modelling and simulation of food processes
Simulations enable the effects of process conditions to be evaluated and optimised computationally prior to experimental validation
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...
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.
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.
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...
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.
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.
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...
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.
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...
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.
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...
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...
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.
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.
The importance of rheology
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
What are the issues surrounding acrylamide?
This session considers how acrylamide has influenced food safety management and new product development practices.
Calorie reduction through fibre enhancement
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
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...
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
Improving food quality using advanced microbial profiling
How DNA profiling can reveal so much more about the microbiological quality of 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 ...
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.
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.
3D printing of food
Gael Delamare explains how a member funded research project will evaluate 3D printing.
Cooking (heating) instruction validation
The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.
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...
Potential of plant proteins for ingredient and product development
This project will develop techniques to produce protein rich ingredients cost and time efficiently.
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. ...
Food safety and traceability using protein profiling
This project will develop confirmatory methods for food allergen testing and the detection of the allergen source.
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...
5 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...
Allergen labelling of prepacked foods
This presentation discusses allergen labelling worldwide and how it compares to the EU.
Rapid methods for hygiene determination
Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures
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...
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...
Physics in food manufacturing
An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector
Sausages NPD
Unusual fillings like wild boar and chorizo are now regularly available alongside more traditional pork or beef sausages and meat-free recipes.
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.
Success factors in food safety culture
Bertrand Emond talks about the success factors in food safety culture.
BRC Issue 8: Food safety culture
Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.
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.
BRC Issue 8: Hygiene requirements
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
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.
Why test for vitamins?
Vitamins are important nutrients that your body needs to function correctly and remain healthy.
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.
BRC Issue 8: Environmental monitoring
How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.
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.
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.
CO2 in food packaging
Discusses modified atmosphere packaging and the alternative gases that can be used.
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.
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...
Leamington consumer research centre
Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.
Reformulation for calorie reduction
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
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...
Solve your food product problems
We are often approached by clients with questions related to the appearance, texture and rheology of their products.
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.
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.”
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 meaningful product shelf l...
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.
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.
Hepatitis E - your common questions answered
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
Save money without compromising your product
Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.
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)
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.
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, ...
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.
Control of viruses in food production
This session provides an overview of our latest research into the control of foodborne viruses. (Member access only)
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...
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.
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.
Clean label sugar reduction
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products.
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...
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...
Blast chiller-freezer
Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.
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.
Emerging ingredients - technical challenges for innovation
This webinar identifies the latest on-trend ingredients and discusses the practical considerations for their use.
Regulatory considerations for sports foods
The majority of 'sports' products including protein powders and drinks are now regulated as ‘normal’ foods.
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)
Particle shape and size
Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)
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.
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...
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).
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.
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.
Food safety culture excellence
The importance of food safety culture has become increasingly recognised in the past few years.
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)
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...
Good hygiene starts with kitchen design
Hygienic design is essential to ensure that the cleanliness of a kitchen is easy to maintain.
Developments in food microbiology
This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments ...
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.
Food safety systems
Food safety systems and culture in meeting the needs of global markets (Andrew Collins)
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...
39th Annual Campden Lecture at Campden BRI Day 2017
Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.
Legumes - an alternative to cereals?
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
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...
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 brands with consu...
Arsenic – complying with new limits in food
Arsenic is known to be harmful to health, but not all forms of arsenic are equally toxic.
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.
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.
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.
New kit for emerging technologies
New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)
Food colour – it's more important than you think
Colour is one of the most important sensory aspects of food and drink.
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...
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)
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. ...
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.
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.
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 ...
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...
Microbial Whole Genome Sequencing
Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.
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.
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 ...
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)
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.
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...
Microbiology process hall
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination.
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.
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 ...
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...
Aseptic processing - process and hygiene
The aim of aseptic processing is to produce a sterile product through heat processing.
Virus research
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
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 ...
Campden BRI supports TUCO tenders with sensory assessment
We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.
Ergot mycotoxins
The European Commission is intending to propose maximum levels for ergot alkaloids in unprocessed grain in 2017.
Training Academies
In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)
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.
Pasteurisation of novel alcoholic beverages – striking the right balance
Contamination of beer by spoilage micro-organisms remains a considerable challenge for the brewing industry.
Egg as a vital baking ingredient
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
Predictive microbiological models
Predictive microbiological models are tools that can be used to assess product shelflife and safety.
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.
Halal compliance, the big issue?
One of the areas that our International Regulatory Affairs team frequently get asked about is compliance with Halal requirements.
Exporting food and drink to the USA
The United States is an attractive market for many UK and European food and drink manufacturers.
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
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...
Predicting the effects of hop blending
Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)
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.
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.
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 ...
Changes to gluten-free labelling legislation
The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.
Using small-scale bubbles for cleaning
Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)
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...
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.
Checking processes work
Validation of processes is an essential part of the manufacturing of food and drink.
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.
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.
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 ...
Validation of cleaning
Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.
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.
On-line technologies for food process control
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
Mathematical Modelling - Get a slice of the action!
Have you ever considered using mathematical modelling to simulate your own process?
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 ...
Japan – a gateway to Asia
Choosing the right market when exporting food is an exciting yet challenging task.
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)
Challenges in microbiological identification
Julie Archer, Microbiologist discusses some of the common issues and challenges in microbiological identification
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.
Non–targeted screening methods
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
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...
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.
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)
Sugar and energy reduction in drinks
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
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 ...
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)
Pasteurised chilled food shelf life
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
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)
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.
Safeguarding dry ingredients
Studies have shown that levels of Salmonella artificially inoculated on nuts were largely unchanged after 18 months
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 drink.
Packaging issues relevant to product reheating
Product reheating is the warming of ready-cooked foods by consumers and food retailers.
Foodborne viruses – the known unknowns
While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.
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 ...
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.
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...
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.
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.
High pressure processing of Innocent vegetable juices
Innocent Drinks partnered with us for support in investigating how high pressure processing (HPP) could be applied to their vegetable juices to improve quali...
Supply chain assurance
Thanks to the global supply chain, consumers today have an abundant supply of food all year round.
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 ...
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.
37th Annual Campden Lecture at Campden BRI Day 2015
Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company.
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 ...
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...
LC/MS
The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.
Developing food and drink for a nutrition, health and wellbeing market
We are all acutely aware of the growing concerns surrounding our health.
UV light tunnel
UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.
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 ...
The importance of ingredients
Nutrition, diet and health are currently hot topics for the food industry.
Nutrition, health and well–being
Product development for improved nutrition, health and wellbeing requires a multi–disciplinary approach.
Large–scale coffee roaster
This production–scale drum roaster can be used for roasting a variety of grains.
X–ray micro–CT scanner
The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.
Microbiological aspects and considerations of a range of process technologies
The development, evaluation, commissioning and validation of new process technologies has one common goal.
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 ...
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.
High pressure processing
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
Training course helps Pukka Pies reduce pastry waste by 40%
With the help of our training in pastry technology, the Pukka Pies team were able to use their new knowledge to re-design their production processes and redu...
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.
Dry decontamination techniques – What are the emerging options?
Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.
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 ...
Challenge testing
A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.
Product and ingredient development trials
Developing new products and ingredients often begins with a small-scale bench-top exercise.
Coefficient of friction
Coefficient of Friction is a fundamental property of all materials which run on high speed printing and packaging lines.
Cold plasma
Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.
Technical challenges with novel alcoholic beverages
There has been an explosion of product development in the alcoholic beverages industry
Enzymes as processing aids
The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.
Sensory descriptive panel
Our Panel use a variety of methods to characterise the sensory quality of food and drink.
Campden BRI and Cotswolds Distillery create winning blend
Cotswolds Distillery enlisted the help of Campden BRI.
Improving oven efficiency for Spooner Industries to save up to £14,000 per oven on running costs
Our research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than that with a conve...
Flash pasteuriser
New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.
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...
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 ...
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.
Small–scale coffee roaster
Ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.
Drinks new product development
The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.
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.
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...
Are your packaging specifications suitable?
The packaging specification will cover a range of materials from the primary packaging through to secondary and tertiary packaging.
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
Food Information to Consumers Regulation: FAQs
The Food Information to Consumers Regulation (Regulation (EU) 1169/2011) is being referred to using several different abbreviations.
Food contact materials
Food contact materials (FCMs) are all materials and articles intended to come into contact with food or drink.
Personnel and personal hygiene
Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.
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 ...
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.
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...
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.
Practical microbiology training
This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.
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.
Kortec Inc - Putting cans in the klear
Kortec approached Campden BRI to carry out proof of concept testing.
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...
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...
Threat Assessment Critical Control Point (TACCP)
Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP – a systematic evaluation of vulnerable elements ...
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...
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.
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.
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.
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.
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.
Package seal strength and integrity
Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for ...
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.
Microbiology proficiency testing schemes factsheet
This fact sheet briefly outlines how proficiency schemes work, and why they are important.
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...
Surrogates for process validation
In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.
Authenticity testing of olive oil
Campden BRI is partner of choice for authenticity testing of olive oil.
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...
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.
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...
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.
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.
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 ...
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...
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.
Troubleshooting taints
Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.
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.
The FIC is making plenty of work for us, too!
Food legislation is a complex area, with plenty of pitfalls for the unwary.
Food allergens - reference doses, action levels and labelling
Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels.
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 ...
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 ...
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 ...
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...
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.
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 ...
Sensory triangle testing
Determining whether the consumer can detect a difference between two similar products.
FT–IR spectroscopy
The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.
Pasteurisation of dried ingredients
The pasteurisation of dry ingredients requires specialised conditions.
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...
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.
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.
Particle shape and size analysis
Particle shape and size can have a significant impact on many aspects of food.
Beer and food matching
Our experts can describe flavours in beer and food and help you understand how the different flavours interact.
Analysis and testing
Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.
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...
Pilot brewery
Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.
The microbiology of process validation
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
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.
Animal Feed Safety and Quality
Animal feed safety and quality have come to the forefront in recent years.
Power ultrasound
A versatile technique which has many applications in processing and is effective in microbial inactivation.
Pulsed light processing
This video demonstrates the use of pulsed light for the surface decontamination of food.
The pivotal role of the pilot plant
Large numbers of new products are launched on to retailer shelves every year.
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 ...
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...
Hand washing technique
Hands are one of the major sources and routes for cross–contamination in the food industry.
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.
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
Hygienic design and practices
The primary concern of food manufacturers is to produce a product that is both safe and wholesome.
Sparkling wine services
Our riddling plant offers bottling, riddling, foiling and labelling facilities.
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 ...
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...
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.
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.
Looks good, tastes good...
Sports drinks aim to provide water, energy and electrolytes in a form that is both palatable and easy to absorb.
Drinks carbonator
We have installed a new filler/carbonator in our pilot plant that will enable us to help clients improve their bottled drinks.
Product benchmarking
How our trained home economists can compare your product with others in the marketplace.
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 ...
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.
34th Annual Campden Lecture at Campden BRI Day 2012
'A sustainable future?' delivered by Fiona Dawson, President of Mars Chocolate UK.
Traceability
Traceability is a widely used term and is one of those broad concepts, like quality, for which there are many definitions and applications.
Rondo Smartline
This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.
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.
Consumer panels for product testing
Product benchmarking provides independent assessment of products from an informed consumer perspective.
Foreign body identification
How we investigate foreign body problems and how this can be used to prevent recurrences of problems.
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.
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.
Image analysis and product quality
Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.
Packaging testing – tensile strength
This test is used by food manufacturers to troubleshoot seal failure problems and to investigate seal integrity versus opening strength.
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...
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...
Packaging – leak detection
This clip illustrates how leaks can be detected in packs when troubleshooting packaging problems or as part of seal strength assessment.
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 ...
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...
Packaging – burst testing
A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.
Packaging – internal pressure resistance
How to determine the pressure that bottles can safely withstand when they are filled with carbonated drinks.
Bread quality testing
Looking at cell structure and assessing texture, as indicators of bread quality.
Flour testing
Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.
Milling
Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.
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.
Yeasts and moulds – they get everywhere!
Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.
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...
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.
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.
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.
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.
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 ...
Sustainable crop protection
Agronomist Richard Stanley explains how a new project is exploring the role of biological control and integrated crop management strategies.
'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.
Salmonella in dry foods
There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products.
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 ...
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...
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...
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 ...
The case for
Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.
Food labelling: easing 'constructive tension'
The food label is the 'face' of most products. It is what people first see.
Chemical hazards in food*
This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.
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...
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...
Uncertainty of Measurement: what it means
Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.
Microscopy and product development
This podcast talks about how microscopy can help inform product development and troubleshoot quality problems that can arise.
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 ...
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 ...
Salmonella management in low water activity food products
How Salmonella survives in environments associated with production of low water activity products.
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 ...
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.
Cereal processing
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.
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...
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.
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 ...
Emerging technologies
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with ...
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.
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 ...
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...
Research collaboration in seafood processing
Helping address the technical needs of the seafood sector.
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.
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 ...