Leave this field empty:
Before you Send please insert the same letters and numbers you see in this image
into this box:
(this helps us fight spam)
When you click on the Send button you will be deemed to have accepted our
terms and conditions
– providing insight into the science and technology underpinning food and drink
production, contact email@example.com, if you would like further information on
any of the topics covered.
With the rise of veganism and flexitarian diets, the industry is looking for alternatives to egg, diary and animal-based proteins.
BRC Global Standards has recently launched a new packaging standard with changes that bring it in line with Global Food Safety Initiative requirements.
David Whittaker covers how we interpret and use the results from a validation study to optimise a thermal process.
David Whittaker covers the methods we use to build the evidence that allows us to determine whether a thermal process will deliver a safely processed product.
Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality rate.
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
How DNA profiling can reveal so much more about the microbiological quality of food.
Gael Delamare explains how a member funded research project will evaluate 3D printing.
Linda Everis discusses how to set a shelf life.
Bertrand Emond talks about the success factors in food safety culture.
Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.
In this whiteboard presentation, Andrew Collins talks about food safety plans.
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.
BRC Global Standard for Food Safety Issue 8 was launched in August 2018, with the first conducted against it from 1st February 2019.
Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.
Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products. (Charlotte Holmes)
Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.
Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet (Laura Elam)
Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)
We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)
Food safety systems and culture in meeting the needs of global markets (Andrew Collins)
New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)
We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)
New service, based on computer models, to assess the hazard of chemicals and identify if a contaminant could potentially pose a risk to human health. (Anton Alldrick)
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)
New capabilities for members and clients to bottle beer and cider in larger volumes for new product development, research samples and analysis.
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination. (Joy Gaze)
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)
Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)
Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
Technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product. (Danny Bayliss)
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)
The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)
Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)
The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.
UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.
Product development for improved nutrition, health and wellbeing requires a multi–disciplinary approach.
This production–scale drum roaster can be used for roasting a variety of grains.
The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.
A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.
Coefficient of Friction is a fundamental property of all materials which run on high speed printing and packaging lines.
Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.
Our Panel use a variety of methods to characterise the sensory quality of food and drink.
New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.
Ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.
Determining whether the consumer can detect a difference between two similar products.
The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.
The pasteurisation of dry ingredients requires specialised conditions.
Particle shape and size can have a significant impact on many aspects of food.
Disinfectant testing is key to the production of safe and wholesome foods.
Our experts can describe flavours in beer and food and help you understand how the different flavours interact.
Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.
The pilot malting plant at Campden BRI is one of the few small scale systems capable of producing malts of commercial quality.
Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.
A versatile technique which has many applications in processing and is effective in microbial inactivation.
This video demonstrates the use of pulsed light for the surface decontamination of food.
Hands are one of the major sources and routes for cross–contamination in the food industry.
Our riddling plant offers bottling, riddling, foiling and labelling facilities.
We have installed a new filler/carbonator in our pilot plant that will enable us to help clients improve their bottled drinks.
How our trained home economists can compare your product with others in the marketplace.
This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.
Product benchmarking provides independent assessment of products from an informed consumer perspective.
How we investigate foreign body problems and how this can be used to prevent recurrences of problems.
This equipment allows products to be processed in an oxygen–free environment – paralleling the advantages of modified atmosphere
Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.
This test is used by food manufacturers to troubleshoot seal failure problems and to investigate seal integrity versus opening strength.
How we assess the breadmaking qualities of new wheat varieties.
Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.
Looking at controlled mixing of the dough, resting, loaf moulding, proving and baking.
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrier
properties are designed.
This clip illustrates how leaks can be detected in packs when troubleshooting packaging problems or as part of seal strength assessment.
How we assess the force required to peel a lid from a container – used to measure the strength of a seal in relation to the ease with which
the lid can be peeled by the consumer.
How we test the load bearing strength of packaging to ascertain their ability to withstand stacking and other compression forces during
distribution and storage.
Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.
A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.
How to determine the pressure that bottles can safely withstand when they are filled with carbonated drinks.
Looking at cell structure and assessing texture, as indicators of bread quality.