NPD and reformulation

New food product development is the process that creates new products for the market, whereas food reformulation changes existing products to meet new demands. Below is a collection of articles related to product development and reformulation. To find out more about our product development and reformulation services get in touch – support@campdenbri.co.uk.

Meeting with statistics on paper

Four 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 ...


Blog
Range of high fat, salt and sugar foods

Understand UK HFSS legislation in 3 points

The new series of restrictions on the promotion of foods that are high in fat, sugar and salt (HFSS) comes into force in England and Wales in October 2022. ...


Blog
Sliced loaf of bread on chopping board

Reformulation can lead to cost savings and increased sustainability

With consumers increasingly looking for healthier alternatives but the same great taste, the pressure was on for our client, a well-known brea...


Case studies
Sensory testing

Calling time: Dynamic sensory methods

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


Blog
white cake

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 ...


Blog
Scientist in lab

Webinar: Food and drink science MIG - Autumn 2021

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


Webinar
Sowing the seeds of success for plant-based product

Sowing the seeds of success for plant-based product

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


Blog
ECOTROPHELIA Europe

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

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


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

Eggs: Just how crucial are they in baked goods?

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


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

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

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


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

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

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


Blog
Food colour – just how important is it?

Food colour – just how important is it?

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


Blog
Using natural thickeners to achieve clean-label products

Using natural thickeners to achieve clean label products

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


Blog
Reducing sugar with extruded flour

Reducing sugar with extruded flour

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


Blog
Vegan

Vegan and vegetarian products - help with the challenge

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


Research project
Consumers

Consumer acceptance of new and emerging ingredients

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


Research project
Fibre

Calorie reduction and fibre enhancement

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


Research project
Preservatives

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

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


Research project
3D printing of food

3D printing of food

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


Blog
Comparing products for NPD and market success

Comparing products for NPD and market success

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


Blog
Sugar

Clean label sugar reduction

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


Research project
Listeria control

Demonstrating control of Listeria in food

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


Video
Comparing tortillas

Reformulating with food ‘waste’ to double fibre content

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


Blog
3D printing

3D printing of food

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


Research project
Structure

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

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


Research project
Plant proteins

Investigating plant-based proteins

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


Video
Ingredients

Ingredient selection to meet compositional and nutritional targets

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


Research project
Novel ingredients

Functionality of novel ingredients from natural sources

This project will assess the performance of selected food ingredients.


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

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

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


Blog
Texture analysis – getting it right

Texture analysis – getting it right

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


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

The importance of food colour and the challenges of clean label

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


Blog
Eating shepherds pie

How can you meet the meat-free trend?

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


Blog
short-run cannned food

Short-run canned food – ideal for intervention feeding trials

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


Case studies
Cannabidiol

Cannabidiol in food and drink – what are the issues?

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


Blog
3D printing

3D printing of food

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


Video
Plants

Potential of plant proteins for ingredient and product development

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


Research project
Beer

Pasteurisation of beer achieved using significantly fewer pasteurisation units

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


Blog
Sausages

Sausages NPD

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


Blog
Reformulation

Reformulation for calorie reduction

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


Podcast
Petfood

Pet food development

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


Case studies
InchDairnie logo

Creation of a Scottish rye whisky

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


Case studies
Chocolate

Maximise your chances of a successful product launch

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


Blog
Emerging ingredients webinar

Emerging ingredients - technical challenges for innovation

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


Webinar
Particle shape

Pet food trends

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


Video
Pet food

Five pet food innovation trends to watch in 2018

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


Blog
Enzyme

How can enzymes make baked goods healthier?

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


Blog
Salt

Review of current salt replacing ingredients

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


White paper
Semoulerie de Bellevue Logo

Use of pepite HT in sausages

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


Case studies
Retorts

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

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


Blog
Legumes

Legumes - an alternative to cereals?

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


White paper
Product development

Developing food for the ageing consumer - six things to consider

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


Blog
Food ingredients

Fast track food innovation

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


Blog
Egg

Egg as a vital baking ingredient

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


White paper
Product development

The challenge of NPD

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


Blog
Meat slices

Meat snacks product development

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


Blog
FHIS Logo

FHIS - Creating a tasty burger with increased fibre

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


Case studies
Southampton 6

Replacing the Southampton 6

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


White paper
Sugar and energy reduction in drinks

Sugar and energy reduction in drinks

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


Podcast
Reheating food

Packaging issues relevant to product reheating

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


Blog
Product development

Successful product launch

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


Blog
Plate and pizza

New Product Development: Safety first

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


Blog
Nutrition

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

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


White paper
Pilot plant

The role of the pilot plant

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


Blog
Nutrition, health and well-being

Nutrition, health and well–being

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


Video
Large–scale coffee roaster

Large–scale coffee roaster

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


Video
Product reformulation

Process technology in product reformulation

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


Podcast
FHIS Logo

FHIS - stimulating product innovation in Scotland

The Food & Health Innovation Service (FHIS)


Case studies
Coffee beans

Product and ingredient development trials

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


Blog
Novel alcoholic beverages

Technical challenges with novel alcoholic beverages

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


White paper
Cotswolds Distillery Logo

Campden BRI and Cotswolds Distillery create winning blend

Cotswolds Distillery enlisted the help of Campden BRI.


Case studies
Product reformulation

Product reformulation

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


Podcast
Small–scale coffee roaster

Small–scale coffee roaster

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


Video
Drinks product development

Drinks new product development

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


Blog
Product reheating

Optimising quality in product reheating

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


Blog
Black Moth Logo

Campden BRI unlocks four times the flavour from truffles

Campden BRI has developed a method for Black Moth.


Case studies
Consumer

Incorporating consumer responses to food and beverage product development

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


Blog
Enzymes

Product development and the Responsibility Deal

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


Blog
Pilot plant

The pivotal role of the pilot plant

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


Blog

Designing products for nutrition and health claims

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


White paper
Sports drink

Looks good, tastes good...

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


Blog
Drinks carbonator

Drinks carbonator

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


Video
Salt

Salt – the ultimate multifunctional ingredient

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


Blog
Food product innovation

Major trends, drivers and current activities in product innovation

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


Podcast
Responsibility deal

Responsibility deal

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


White paper
Microscopy and product development

Microscopy and product development

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


Podcast

Contact an expert