Articles, insights and trending topics
From kitchen to factory: The importance of pilot plant production in product scale-up
The cost and time invested in pilot-scale trials are often far lower than the consequences of discovering scale-up challenges after commercial production has...
Culture Excellence seminar
This event will provide an update on developments in the world of food safety and quality culture including a number of case studies from manufacturing, reta...
Open shelf-life: Why validation matters for food and drink products
Open shelf-life can differ significantly from unopened shelf-life. Learn what affects product safety and quality after opening, and how testing can help vali...
Rising UK wine production increases focus on technical excellence
A reflection on the evolving needs of the UK wine sector and the role of technical expertise in supporting a more integrated approach and continued growth.
Nutritional supplements: Consumer usability, palatability and acceptability
Nutritional supplements need to be effective, but flavour, texture, usability and other factors are also important due to their impact on acceptance and mark...
Benedict’s Law and the food industry: Strengthening allergen safety in schools
Whether your business provides meals, ingredients, products, training or technical support to schools, read the blog to understand what Benedict’s Law could ...
Validating aseptic systems: The key to reliable shelf-life performance
Robust validation of aseptic processing / filling systems is essential to demonstrate they are capable of consistently delivering commercially sterile finish...
Biofortification Hub: Which nutrients are most appropriate to target, and in which crops, for effect
This event will explore key nutrients and target crops for improving nutritional intake, with insights into the latest biofortification research and innovati...
FREE webinar: Chocolate quality testing
Join our FREE webinar chocolate quality webinar will provide a practical overview of the key analytical testing techniques used to assess chocolate quality t...
Allergen incidents: You’re monitoring everything, so why are failures happening?
It can often seem as though every aspect of allergen management is under constant scrutiny. Yet, despite extensive monitoring and documentation, allergen-rel...
How to design an effective quality shelf-life study for a food or drink product
A robust quality shelf-life study starts with likely failure modes, representative storage and clear acceptance criteria. Learn how to select meaningful sens...
Wildfire smoke and wine: Assessing the risk of smoke taint
Europe is facing one of its most severe wildfire seasons on record, meaning its vineyards and wineries face the threat of fire damage, smoke exposure and smo...
FREE webinar - Reducing risk and improving speed to market in food and drink NPD
Join our FREE webinar where we will explore the key activities manufacturers should consider when seeking to launch a new product, to ensure the greatest cha...
FREE webinar - From risk to resilience: Practical tools for food safety, quality and compliance
Join our FREE webinar to explore practical ways to strengthen business resilience across food safety, quality, hygiene and training.
Beyond compliance: Building resilient food safety systems for a changing world
This seminar will explore how food safety is evolving beyond traditional compliance models towards resilience-led systems.
Preparing for FSSC 22000 version 7: Key changes and audit readiness
FSSC 22000 version 7 Scheme Document was published in May 2026. Are you / your suppliers ready for your audits against it?
Safe shelf-life: Understanding and testing microbiological shelf-life of food and drink products
The factors that influence microbiological shelf-life, how to measure it, and assigning safe shelf-life with confidence.
Food allergen management: Building strength through investing in people and culture
The success or failure of allergen management is determined by the daily decisions and behaviours of individual people all across food and drink businesses.
Five reasons prototyping is crucial in food and drink product development
When you have a new food or drink product concept, there can be a lot of unknowns that need to be worked through to see if your product is feasible and viable.
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...
Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)
Update: New HFSS regulations in England ban multibuy promotions on foods high in fat, sugar, or salt (HFSS). Retailers must now comply with stricter rules on...
Two years of Campden Wine Services at Guildford – supporting growth of the UK wine industry
Covering industry feedback, the new membership category launched for UK wineries and vineyards, and our flexible new approach to analytical testing.
Helping AgileChilli strengthen ‘NPDtech’ for compliance in food innovation
AgileChilli secured a grant from Innovate UK to fund a project with us, and approached us to work on a contract project performing an in-depth critique of th...
Society of Dairy Technology and Campden BRI: Developing dairy: From trends to technology
Focussing on dairy products, attendees will gain practical insights into current market developments, technical advancements, regulatory considerations, and ...
IFTPS - European technical summit 2026
A focused two-day technical program addressing real-world processing challenges including aseptic validation, heat distribution, energy optimization, and reg...
PPWR: Packaging and Packaging Waste Regulation – key changes in the EU and the impact on the food industry
As the application date approaches, we are receiving an increasing number of enquiries from food businesses seeking to understand how the legislation should ...
Food allergen labelling recalls are not just labelling errors – they are system failures
Why allergen labelling issues should never be treated as standalone errors, and how robust PRPs form the foundation for safe, compliant and reliable allergen...
Shelf-life misconceptions: Five myths food manufacturers should stop believing
Five common shelf-life myths busted – what the science says and what food manufacturers need to know.
Validation of Salmonella kill steps applied to botanical products, herbs, spices and tea
When it comes to product innovation and development, the use of botanical ingredients is increasing – driven by consumer demand for natural and functional in...
Five ways food safety and quality can be compromised by packaging materials
And how packaging testing can help understand, prevent and manage the associated risks.
HPP kill steps for food and drink: Benefits, shelf-life opportunities and robust process validation
High pressure processing has a range of benefits (including extending shelf-life) but needs to be robustly validated when used as a microbial inactivation pr...
From great idea to great product: How to test and refine a new food product concept
Having a good idea is only the beginning. The real challenge lies in determining whether that idea can become a product that consumers want to buy and manufa...
Product innovation, optimisation and lifecycle support
Ensuring safe, successful and cost-effective new products can be challenging. As can ensuring product quality throughout shelf-life and consistent success th...
Thermal process validation in food and drinks: Why process modelling matters – and how to choose the right method
How process modelling works, how it benefits food and beverage manufacturers, and the limitations and benefits of the different modelling approaches available.
Regulatory horizons seminar: Five key takeaways and what they mean for the food industry
Five of the key takeaways from the day’s extensive programme and what they mean for regulatory and technical professionals navigating an increasingly complex...
Allergen cleaning: Why strong PRPs make the difference
The hidden foundations behind successful allergen cleaning; how strong PRPs help turn cleaning into reliable allergen control.
U.S. food date labelling changes: What industry needs to know
Recent developments at both state and federal level suggest a shift towards a more structured and potentially harmonised approach to food date labelling. The...
Why allergen risk from food fraud is escalating – And what to do about it
High cost and availability pressures, as well as low business confidence, indicate a growing threat of allergens entering the food supply through food fraud.
How to build an internal audit programme that actually drives compliance and improvement
Benefit from better external audit performance, reduced risk of food safety incidents, improved operational efficiency and a culture of continuous improvement.
Managing food safety, quality and compliance with confidence
Ensuring safety, quality and compliance, and managing risk, are paramount in food and drink manufacturing. Navigating legislation in different markets, as we...
Design, validate and maximise shelf-life with confidence
Setting the right food/drink shelf-life protects product safety and quality, reduces waste, improves efficiency and unlocks stronger commercial returns. We p...
Struggling with shelf-life? How to set, validate and extend it with confidence
Understanding the shelf-life of your products is essential in assuring their safety and quality, and maintaining consumer confidence.
Managing flavour and taint risk in food manufacturing
Sensory quality can make or break the consumer experience. So, understanding and managing the flavour of your products is key. As are the investigation and p...
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.
Four key areas of allergen cross-contact risk across the food supply network: Where risk starts and how to control it
Food allergen cross-contact can occur across the food supply network. We cover how to address four examples from key stages where food allergen cross-contact...
Consumer acceptance of food product shelf-life extension
Even a small perceived decline in quality following a shelf-life extension can have a disproportionate consumer impact on repeat purchase and brand trust.
Managing food allergens - Protect consumers. Safeguard your brand. Strengthen compliance.
Effective allergen management, alongside accurate, clear and complete consumer information, is essential to protecting people with food allergies, maintainin...
Food crime, food defence and food fraud: A guide to PAS 96:2026 key changes
As members of the Steering Group for this review and update of PAS 96, we are well placed to summarise the key changes and support your implementation of thi...
Unexpected allergen results? Turn confusion into control
How to navigate unexpected or concerning allergen test results – from selecting test markers/methods and interpreting results, through to responding to and i...
UK NPM 2018 and free sugars: Navigating potential changes to HFSS restrictions
Are you prepared for the potential implementation of UK NPM 2018? If you missed this popular webinar, the recording can help you get up to speed.
RCA in the food and drink industry: How to get root cause analysis right
If any part of the RCA investigation is missed, the correction, prevention and continuous improvement you are trying to deliver can fall down.
Investigate ingredient quality, contamination and potential adulteration with microscopic screening
Microscopic screening can provide valuable information which may indicate that an ingredient has been adulterated or contaminated.
HACCP: Six key elements of an effective HACCP system
HACCP systems protect food businesses but can also fail them if not correctly implemented. Here we go through 6 key areas of ensuring a robust and effective ...
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.
Beyond the agar plate – the next generation microbiological analysis
Some microbiological investigations call for next generation analysis to reach the answers that you need. Microbial population profiling can assist in troubl...
Can you create a ‘clean label’ product using additives? – Regulatory guidance and practical strategies for EU and UK
When considering marketing your product as ‘clean label’, choosing ingredients that are familiar/acceptable to consumers may be one option. But you must ensu...
Highlights from the 9th Global Food Safety Training Survey
Here we summarise the 2026 key findings from this benchmark training data. The survey allows participant companies to find out how their training compares to...
Why ingredient scouting matters more than ever in food innovation and renovation
With pressure to find the right ingredients for new goals, commercially available solutions do not always keep pace. Ingredient scouting, and partnering with...
Kill step complexity for Salmonella in cocoa products: Getting cocoa validation right
A deep dive into the science, challenges and best-practice approaches for ensuring safe cocoa processing.
Chocolate quality: Using physical characterisation to solve industry challenges
How physical characterisation tools enable profiling of chocolate in detail – providing insights that inform formulation, processing and performance.
Avoiding common hygiene non-conformances in food manufacturing: Top tips for internal hygiene audits
To successfully embed hygiene into manufacturing environments, we need to shift our mindset and ask: “Where in our facility is contamination most likely to o...
Why recipe changeovers remain high risk for allergen management – and how to control them
Changeover allergen management failures continue to feature heavily in audits and root cause analyses. The challenge is rarely about one thing – it’s a combi...
Meet the Baker: Kevin Tennant, Senior Bakery Specialist
With his Cotswold roots, extensive bakery background and international experience, this covers some of Kevin’s career and how it translates to the support he...
Our latest work with UV-C processing – powder decontamination
UV-C light processing offers an alternative means of powder decontamination – killing pathogens whilst minimising the impact on the powder’s properties / cha...
How effective are your virus control strategies?
Explore foodborne viruses and discover what we have been doing to improve the virus detection and control strategies available to food businesses.
Oven cooking instruction development: Why do we need to use three ovens?
Greg Hooper covers how different oven types work and what this (along with other considerations) means for how heat transfers to products.
Cultivated meat: Towards real-world food production
Navigating challenges of scale-up, regulatory frameworks, consumer acceptance and product formulation.
EU-Mercosur new trade agreement: What it means for food brands looking to expand internationally
For food and drink businesses, the EU-Mercosur new trade agreement opens the door to unprecedented cross-continental opportunities. But big opportunities req...
FAQs answered: Modified atmosphere packaging (MAP) products
Here we explore some FAQs from our various packaging, microbiological / shelf-life and other enquiries relating to MAP products, and share some key considera...
Fortification: A cornerstone of public health, food product innovation and regulatory challenges
Fortification can be a key part of a food business operator’s product innovation strategy. But the product must meet regulatory requirements.
Calculating free sugars for the 2018 UK Nutrient Profiling Model
Are you prepared for the potential move to using the 2018 UK Nutrient Profiling Model for determining whether a product is categorised as high in fat, sugar ...
More than just testing: A layered approach to risk management for Bacillus cereus cereulide toxin
The recent recalls serve as a reminder that food safety is not just a technical requirement, but a commitment to protecting the most vulnerable consumers.
Effective control of pathogenic microorganisms in production
For all foodborne pathogens, controlling their presence throughout the supply chain is as important as ever.
3 major developments for UPF and HFSS in 2025
And what the 2025 developments will mean for the food and drink industry in 2026 and beyond.
Top BRGCS and FSSC non-conformances – what can we learn?
Here we cover the key themes and focus areas that may be drawn from recent global non-conformance data of FSSC 22000 and BRCGS audits.
Canada’s front-of-pack nutrition labelling: Preparing for 2026
A crucial detail for businesses to understand is which foods will require the front-of-pack nutrition symbol, and which will be exempt.
Why accurate meat content analysis matters – and how the right lab can help
Measuring meat content might sound straightforward, but there are hidden complexities. Even small differences can lead to significant discrepancies between e...
PFAS in wine: What’s in your glass and how winemakers can stay ahead
With tightening global regulations and growing consumer scrutiny, the wine sector must be proactive in understanding potential risks.
Independent allergen control review for Morning Foods Ltd
Morning Foods Ltd engaged us to provide independent, expert consultancy on food allergen management, ensuring alignment with relevant legislation, industry b...
Nitrites and nitrates – reduction in the levels that can be used in various food commodities in the EU
Here we cover more on this legislation, how this relates to the function of nitrites/nitrates within products such as cured meats, and what support we can of...
Bud fertility assessments – for yield forecasting and improved vineyard decision-making
Using dormant-season bud dissections as a tool for predicting vineyard yield; a look at the method and benefits of bud fertility assessments, and why we are ...
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, Scotlan...
Benefit from our latest research
We invest in research to support our members and clients, develop our capabilities and services, and remain competitive. Here we cover some of the latest res...
Accelerated shelf-life testing for alcoholic beverages
How accelerated shelf-life testing is done for alcoholic beverages, why it matters, the pain points it addresses, when to use ASLT, and what our testing proc...
Multi-market food product labels – one size DOES NOT fit all
Using a single label across multiple markets can help to manage minimum order quantities and simplify the supply chain. However, individual approaches to mul...
Variability of air-fryer performance and its impact
In this video, Greg Hooper outlines the air fryer testing performed by his team, the various challenges uncovered, and how these impact considerations for ge...
The importance of allergen training in food and drink manufacture
Here we focus on key areas of allergen training – food allergen control, food allergen cleaning validation, and food allergen communication and labelling.
HFSS placement legislation: Assessing the impact and what comes next for the food industry
Results and recommendations from the University of Leeds’ studies on HFSS legislation impacts, associated recommendations for the food industry and how we ca...
Exploring the complexities of mycotoxins in food
Discover more about mycotoxins in food, the issues they can cause and what can be done to help mitigate their presence in our food.
Sensory panels: Your secret weapon for product quality
In this video, Sue Purcell, Section Manager for Sensory Training, explains how trained sensory panels can transform your product quality and bottom line.
Examining a key update to the ISO 22000 and FSSC 22000 standards
In this short video, Richard Leathers, Global Quality Lead, discusses a fresh update to the Prerequisite Programs (PRPs) that help and support the ISO 22000 ...
What is allergen management and why is it business critical?
Find out why food allergen management is so crucial, the best way to manage food allergens and how we can support you with this.
GRAS reform on the horizon: Questions every food business should be asking
Discover more about the proposed shift in the United States FDA oversight of the GRAS pathway mechanism - this historically allowed food manufacturers to sel...
Examining the survival of pathogens in non-alcoholic beers
In this video, Greg Rachon, discusses our research, which explores the risks posed by pathogenic microorganisms in low/no alcohol beers.
Working to decipher toxigenic profiles in foodborne bacterial pathogens
See what we have been doing to enhance our understanding and detection of foodborne toxins.
When a tiny change topples food quality: Lessons from the lab and factory floor
Explore how we support clients with investigating food product quality issues and provide the expertise they need to get back on track.
Investigating the value of pasteurisation optimisation for beverages
In this video, Greg Rachon discusses the value of pasteurisation optimisation for beverage manufacturers, and how we have made our pasteurisation optimisatio...
Exploring the complexities of canned beverage challenge testing and how we can help
In this video, Greg Rachon discusses the complexities of challenge testing canned beverages, and why thanks to our unique approach we are ideally placed to s...
Cooking instruction services: Why you need them and how we can help
In this video, Greg Hooper discusses the science behind cooking instruction development, and why this is so crucial to ensuring instructions put on food pack...
Heating characteristics of domestic air fryers – technical challenges affecting cooking instruction validation
In this white paper, we explore the implications of the variability in pre-heat time, temperature dial accuracy and cooking time.
Cooking (heating) instruction validation
The new BRCGS Global Standard Food Safety Issue 9 – Clause 5.2.4 relates to ensuring safe cooking (heating) instruction validation.
Showcasing the benefits of induction heating
Discover how induction heating works, its applications and benefits, and experience it for yourself with our production trials.
Investigating the efficacy of plant protein functionality as a replacement for egg
We have been evaluating the effectiveness of plant-based ingredients as egg replacers, focussing specifically on cake baking. See how our ongoing trials are ...
Most discussed hot topics resulting from our Spring on-site MIG meetings
Discover what issues matter most to our members and what we at Campden BRI are doing to support them.
Gap analysis: What is it? And when might you need it?
In this short video, Richard Leathers, Global Quality Lead, discusses consultancy gap analysis and why it is crucial to a food business.
Exploring the effectiveness of natural antimicrobials as an alternative to synthetic preservatives
Discover what we have been doing in the area of natural antimicrobial testing, to help support those thinking about adding natural antimicrobials into their ...
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...
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 ...
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...
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.
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...
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
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.
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...
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...
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.
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...
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...
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 ...
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...
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...
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...
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...
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...
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 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...
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.
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.
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.
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...
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...
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.
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
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.
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...
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...
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...
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...
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 ...
Discover the solution for your failing product
Physical characterisation is important when analysing and measuring the ‘quality’ of food and drink products.
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...
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...
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...
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...
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 ...
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...
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, ...
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...
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...
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.
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. ...
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.
43rd Annual Campden Lecture 2021
Katherine Smart, Global Technical Director at Diageo Supply Chain & Procurement discusses building a sustainable legacy
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.
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.
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.
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.
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.
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.
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.
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.
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 during the COVID-19 pandemic
COVID-19 has created global issues that have dramatically impacted food business operators.
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.
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, ...
Global Survey Food Safety Training 2020
Bertrand Emond covers the results of his annual global food survey in a clear and graphic format.
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
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.
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.
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...
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...
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.
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.
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.
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...
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.
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...
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, ...
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 - 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...
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...
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.
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.
3D printing of food
Gael Delamare explains how a member funded research project will evaluate 3D printing.
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.
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...
BRC Issue 8: Hygiene requirements
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
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.
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.
Hepatitis E - your common questions answered
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
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.
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)
Clean label sugar reduction
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products.
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.
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)
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.
Food safety culture excellence
The importance of food safety culture has become increasingly recognised in the past few years.
Food safety systems
Food safety systems and culture in meeting the needs of global markets (Andrew Collins)
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...
Food colour – it's more important than you think
Colour is one of the most important sensory aspects of food and drink.
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 ...
Microbiology process hall
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination.
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 develo...
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 ...
Egg as a vital baking ingredient
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
Changes to gluten-free labelling legislation
The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.
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.
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 ...
Non–targeted screening methods
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
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.
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.
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.
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 ...
The importance of ingredients
Nutrition, diet and health are currently hot topics for the food industry.
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.
Sensory descriptive panel
Our Panel use a variety of methods to characterise the sensory quality of food and drink.
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...
Drinks new product development
The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.
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.
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...
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.
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.
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.
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.
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.
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...
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.
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.
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 ...
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...
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 ...
The microbiology of process validation
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
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...
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.
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 ...
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 ...
Traceability
Traceability is a widely used term and is one of those broad concepts, like quality, for which there are many definitions and applications.
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.
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...
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.
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...
The case for "Bake-off"
Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.
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...
Uncertainty of Measurement: what it means
Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.