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– 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.
Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.
Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.
New capabilities for members and clients to bottle beer and cider in larger volumes for new product development, research samples and analysis.
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.
Eye tracking can be used to better understand the influences on consumer choices.
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.