Videos

– providing insight into the science and technology underpinning food and drink production, contact support@campdenbri.co.uk, if you would like further information on any of the topics covered.

Allergen labelling for foods prepacked for direct sale (PPDS)

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.


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Microscopy services

Microscopy services: video

From foreign body identification, troubleshooting problems with food packaging materials, to the investigation and screening of a wide range of samples


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Processing benefits with new technologies

Processing benefits with new technologies

In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working. Co...


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Pulsed Electric Field (PEF)

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.


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Visualising HACCP with BowTie barrier risk management - part 1

Visualising HACCP with BowTie barrier risk management - part 1

What is bowtie method and why this risk assessment tool should be used by any business involved in the food and drink industry.


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Visualising HACCP with BowTie barrier risk management - part 2

Visualising HACCP with BowTie barrier risk management - part 2

More details how to build a BowTie diagram to assess risk in your business .


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Visualising HACCP with BowTie barrier risk management - part 3

Visualising HACCP with BowTie barrier risk management - part 3

How different management systems can be linked to your bowtie diagram and how bowtie diagrams help promote relevant organisational improvements.


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Swab testing

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.


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Environmental testing

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.


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Member Interest Group

Member Interest Groups - an overview

This video gives an overview of the Campden BRI Member Interest Group (MIG) system and summarises what a MIG meeting is, what it aims to achieve, th...


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Industry needs

Understanding industry needs

Craig Leadley, Head of Strategic Knowledge Development, talks about how we work with members to identify what they need from science and technology


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Cereal quality

Quality and safety of cereals

Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.


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Listeria

Listeria - an overview

Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.


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Virus

COVID-19 outbreak

We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.


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Better factory hygiene

Better factory hygiene

Various conditions are believed to influence microflora in a factory.


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Listeria control

Demonstrating control of Listeria in food

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


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Plant proteins

Investigating plant-based proteins

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


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Food packaging

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.


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Thermal process validation

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.


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Thermal process validation

Thermal process validation - methods

David Whittaker covers the methods we use to build the evidence that allows us to determine whether a thermal process will deliver a safely processed product.


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Listeria

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...


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Rheology

The importance of rheology

The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.


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Fibre

Calorie reduction through fibre enhancement

Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.


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AMP

Improving food quality using advanced microbial profiling

How DNA profiling can reveal so much more about the microbiological quality of food.


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3D printing

3D printing of food

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


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Shelf life

How to set a shelf life

Linda Everis discusses how to set a shelf life.


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Food safety culture

Success factors in food safety culture

Bertrand Emond talks about the success factors in food safety culture.


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Food safety culture

BRC Issue 8: Food safety culture

Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.


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Food safety plans

Food safety plans

In this whiteboard presentation, Andrew Collins talks about food safety plans.


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BRC 8

BRC Issue 8: Hygiene requirements

How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.


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BRC 8

BRC Issue 8: Environmental monitoring

How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.


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BRC 8

BRC Issue 8: Key changes

BRC Global Standard for Food Safety Issue 8 was launched in August 2018, with the first conducted against it from 1st February 2019.


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Leamington Consumer Research Centre

Leamington consumer research centre

Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.


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AMP video

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)


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Brown and White Sugar

Clean label sugar reduction

Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products. (Charlotte Holmes)


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Blast freezer

Blast chiller-freezer

Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.


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Particle shape

Pet food trends

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


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Particle shape

Particle shape and size

Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)


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Ingredient selection

Ingredient selection to meet nutritional targets

We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)


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Food safety systems

Food safety systems

Food safety systems and culture in meeting the needs of global markets (Andrew Collins)


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Rapid microbial identification

New kit for emerging technologies

New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)


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Rapid microbial identification

Rapid microbial identification

We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)


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Chemical risk assessment

Chemical risk assessment

New service, based on computer models, to assess the hazard of chemicals and identify if a contaminant could potentially pose a risk to human health. (Anton ...


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Food structure

Food structure and image analysis

Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)


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Beer Bottling

Beer and cider bottling

New capabilities for members and clients to bottle beer and cider in larger volumes for new product development, research samples and analysis.


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Microbiology process hall

Microbiology process hall

Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination. (Joy Gaze)


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Virus

Virus research

Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)


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Training

Training Academies

In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)


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Hops

Predicting the effects of hop blending

Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)


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Bubbles for cleaning

Using small-scale bubbles for cleaning

Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)


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On-line technologies

On-line technologies for food process control

Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)


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Emerging technologies

Emerging technologies

Technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product. (Danny Bayliss)


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Non–targeted screening

Non–targeted screening methods

Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)


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Microbiological criteria

Microbiological criteria for food and drink

Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)


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Shelf-stable cocktails

Producing shelf-stable cocktails

The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)


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Superchiling

Superchilling to improve quality and shelf-life

Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)


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LC/MS

LC/MS

The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.


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UV light tunnel

UV light tunnel

UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.


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Nutrition, health and well-being

Nutrition, health and well–being

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


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Large–scale coffee roaster

Large–scale coffee roaster

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


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X–ray micro–CT scanner

X–ray micro–CT scanner

The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.


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High pressure processing

High pressure processing

High pressure can be used not just to pasteurise food products, but also to change their characteristics.


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Sous Vide

Sous Vide

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.


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Challenge testing

Challenge testing

A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.


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Coefficient of friction

Coefficient of friction

Coefficient of Friction is a fundamental property of all materials which run on high speed printing and packaging lines.


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Cold plasma

Cold plasma

Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.


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Sensory descriptive panel

Sensory descriptive panel

Our Panel use a variety of methods to characterise the sensory quality of food and drink.


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Flash pasteuriser

Flash pasteuriser

New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.


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Small–scale coffee roaster

Small–scale coffee roaster

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


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Sensory triangle testing

Sensory triangle testing

Determining whether the consumer can detect a difference between two similar products.


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FT–IR spectroscopy

FT–IR spectroscopy

The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.


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Pasteurisation of dried ingredients

Pasteurisation of dried ingredients

The pasteurisation of dry ingredients requires specialised conditions.


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Particle shape and size analysis

Particle shape and size analysis

Particle shape and size can have a significant impact on many aspects of food.


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Disinfectant testing

Disinfectant testing

Disinfectant testing is key to the production of safe and wholesome foods.


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Beer and food matching

Beer and food matching

Our experts can describe flavours in beer and food and help you understand how the different flavours interact.


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Analysis and testing

Analysis and testing

Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.


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Pilot maltings

Pilot maltings

The pilot malting plant at Campden BRI is one of the few small scale systems capable of producing malts of commercial quality.


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Pilot brewery

Pilot brewery

Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.


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Power Ultrasound

Power ultrasound

A versatile technique which has many applications in processing and is effective in microbial inactivation.


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Pulsed light processing

Pulsed light processing

This video demonstrates the use of pulsed light for the surface decontamination of food.


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Hand washing technique

Hand washing technique

Hands are one of the major sources and routes for cross–contamination in the food industry.


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Sparkling wine services

Sparkling wine services

Our riddling plant offers bottling, riddling, foiling and labelling facilities.


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Drinks carbonator

Drinks carbonator

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


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Product benchmarking

Product benchmarking

How our trained home economists can compare your product with others in the marketplace.


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Rondo Smartline

Rondo Smartline

This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.


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Consumer panels for product testing

Consumer panels for product testing

Product benchmarking provides independent assessment of products from an informed consumer perspective.


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Foreign body identification

Foreign body identification

How we investigate foreign body problems and how this can be used to prevent recurrences of problems.


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Modified atmosphere processing

Glove box for modified atmosphere processing

This equipment allows products to be processed in an oxygen–free environment – paralleling the advantages of modified atmosphere packaging.


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Image analysis

Image analysis and product quality

Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.


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Tensile strength

Packaging testing – tensile strength

This test is used by food manufacturers to troubleshoot seal failure problems and to investigate seal integrity versus opening strength.


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Cereals overview

Cereals overview

How we assess the breadmaking qualities of new wheat varieties.


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Milling

Milling

Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.


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Baking bread

Baking bread

Looking at controlled mixing of the dough, resting, loaf moulding, proving and baking.


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Permeability analysis

Packaging testing – permeability analysis

How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrier properties are d...


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Leak detection

Packaging – leak detection

This clip illustrates how leaks can be detected in packs when troubleshooting packaging problems or as part of seal strength assessment.


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Peel testing

Packaging – peel testing

How we assess the force required to peel a lid from a container – used to measure the strength of a seal in relation to the ease with which the lid ...


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Compression testing

Packaging – compression testing

How we test the load bearing strength of packaging to ascertain their ability to withstand stacking and other compression forces during distribution...


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Flour testing

Flour testing

Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.


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Burst testing

Packaging – burst testing

A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.


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Internal pressure resistance

Packaging – internal pressure resistance

How to determine the pressure that bottles can safely withstand when they are filled with carbonated drinks.


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Bread quality testing

Bread quality testing

Looking at cell structure and assessing texture, as indicators of bread quality.


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