This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running. It will allow us to investigate different formulations and processing regimes, for example through the low-stress sheeting of pastry and bread doughs.
We have been evaluating the effectiveness of plant-based ingredients as egg replacers, focussing specifically on cake baking. See how our ongoing trials are ...
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.
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...
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...
Due to consumer considerations around sustainability, ethics and health, the demand for plant-based products continues to rise. We have received a growing nu...
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 6 April 2022
