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– providing insight into the science and technology underpinning food and drink
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any of the topics covered.
Our Member Interest Groups (MIGs) are usually face-to-face meetings, but in Spring 2020 we recorded webinars.
This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.
This presentation explains the full range of benefits available exclusively to Campden BRI members.
This recording looks at how a member-funded project has investigated a range of products showing strong potential for shelf-life extension during storage.
This session considers how acrylamide has influenced food safety management and new product development practices.
This presentation discusses allergen labelling worldwide and how it compares to the EU.
According to the Global Food Safety Initiative’s (GFSI) new position paper, a strong food safety culture depends on five key dimensions.
This webinar outlines the key changes in BRC Global Standard for Food Safety Issue 8, which was introducted in August 2018.
This presentation discusses the changes to the definition of a novel food, the authorisation process and how the new Regulation makes it
easier for food businesses to develop new and innovative products and ingredients.
This recording outlines the principles and applications of Advanced Microbial Profiling and how it can be used to determine a
more meaningful product shelf life (Member access only)
This webinar gives an overview of the Campden BRI Member Interest Group (MIG) system and summarises what a MIG meeting is, what it aims
to achieve, the benefits of attending and how to join.
This session provides an overview of our latest research into the control of foodborne viruses. (Member access
This session explains the impact that sugar reduction is having on labelling practices for food business in the UK.
This webinar identifies the latest on-trend ingredients and discusses the practical considerations for their use.
This webinar explains the most common non-conformities in BRC audits against Section 4 (Site Standards).
This session reviews some of the recent microbiological issues from across the food industry, including current challenges and developments
with foodborne viruses.
This webinar explains the feasibility studies that occurred up to June 2017, including UV-C and pulsed electric field
processing. (Member access only)
This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting
brands with consumers. It also considers Campden BRI's approach to sensing brands.
This webinar explores the feasibility of using predicted flavour and aroma characteristics to produce beers with a targeted sensory profile.
The session highlights the developments that occurred up to March 2017 as part of a three year member funded project. (Member access
This session outlines member funded project work on investigating food products showing strong potential for shelf life extension through
super chilling. The webinar discusses the developments that occurred up to December 2016. (Member access only)
This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the
developments that occurred up to November 2016, including two case studies on electrical tomography and foreign body detection. (Member
This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods
for cereal based ingredients. This webinar discusses the developments that occurred up to October 2016. (Member access only)