White papers

– 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.

Consumer reading food packaging label in supermarket

Allergen labelling

In EU legislation, there are 14 groups of food raw materials that must be labelled on food and drink packages if they have been deliberately included as an i...


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Woman in supermarket reading food packaging and comparing two food products

Frequently answered questions about EU-harmonised and UK food law

Based on common enquiries received by our Regulatory Affairs team, we have compiled some key information on the provision of information on labels of prepack...


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Woman opening oven door

Cooking energy and cost rating white paper

Many consumers are considering the cost of cooking food products at home, as well as which appliances and methods may help them to minimise these costs.


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Consumer eating something with a bad taste

Identification of foreign bodies

Analytical methods and identification strategies involved in investigating foreign bodies, key considerations for typical foreign body categories, and how kn...


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Quality control check in pilot plant

Talking safety and quality Culture Excellence at Campden BRI’s 8th annual seminar

For the third year in a row, the 8th annual Safety and Culture Excellence seminar has been delivered virtually by Campden BRI in partnership with Taylor Shan...


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Chicken cooking in air fryer

Heating characteristics of domestic air fryers – technical challenges affecting cooking instruction validation

The detail and data from our study of air fryer cooking performance across a range of models, types and cavity sizes. In this white paper, we explore the imp...


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Baker smiling with croissants

Talking safety and quality Culture Excellence at Campden BRI’s 7th annual seminar

Now in its seventh year, Campden BRI in partnership with TSI, delivered the Safety and Quality Culture Excellence conference to an online audience on the 8 a...


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Culture Excellence seminar

Talking safety and quality Culture Excellence at Campden BRI’s 6th Annual Seminar

‘Culture’ is the “shared values, beliefs and norms that affect mind-set and behaviour toward food safety.


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Legislation on country of origin or place of provenance for primary ingredients

Legislation on country of origin or place of provenance for primary ingredients

Legislation relating to the provision of information on the origin of primary ingredients applies from 1 April 2020


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Talking safety and quality Culture Excellence at Campden BRI’s 5th annual seminar

Talking safety and quality Culture Excellence at Campden BRI’s 5th annual seminar

In any organisation, at every level the people are the critical component. Behaviours, beliefs, attitudes, competencies and personal values can all have an i...


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Sensory claims substantiation: an overview

Sensory claims substantiation: an overview

A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared ...


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Microbiological challenge testing for process lethality - the devil is in the detail

Microbiological challenge testing for process lethality - the devil is in the detail

Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)


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Blockchain and emerging approaches supporting food safety management systems

Blockchain and emerging approaches supporting food safety management systems

A blockchain, in simple terms, is a growing list of records (called blocks) that are linked using cryptography.


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Culture

Training aspects of food safety culture

Bertrand Emond, Head of Membership and Training at Campden BRI, explains how companies can achieve excellence in their training programmes to strengthen thei...


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Salad

Norovirus in fresh and frozen produce on retail sale

No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.


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Rapid methods for hygiene determination

Cooking (heating) instruction validation

The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.


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Rapid methods for hygiene determination

Rapid methods for hygiene determination

Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures


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Nutritional analysis

Avoiding the pitfalls of nutritional analysis

Ensuring the correct method of analysis is chosen, to capture an accurate nutritional profile, relies on accounting for the variability of several factors.


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AMP

New insights for spoilage, shelf life and contamination of meat and fish products with advanced microbial profiling

AMP is a powerful DNA technique that we use at Campden BRI to determine the unique mix of microorganisms in a sample without needing to culture them in the lab.


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Processing

The application of validation principles to continuous thermal and non-thermal processing

The beauty of continuous thermal processing is that it allows a large quantity of product to be processed in a short time.


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Salt

Review of current salt replacing ingredients

The UK’s food industry is under continuing pressure from the government, health officials and retailers to reduce the amount of salt in their food products.


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Bakers baking and smiling. Food technicians performing audit in factory

Food safety culture excellence

The importance of food safety culture has become increasingly recognised in the past few years.


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Legumes

Legumes - an alternative to cereals?

Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.


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Pesticides

Pesticides - a changing landscape that demands close monitoring

Discussion around the use of pesticides, or 'plant protection products', can often be emotive, and occasionally the lines between scientific and political ar...


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Sensory methods

A guide for the selection of suitable sensory methods

Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.


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Microbial Whole Genome Sequencing

Microbial Whole Genome Sequencing

Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.


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Metagenomics

Microbial metagenomics and the food industry

Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences ...


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Flag

Updates to Canadian food labelling requirements

Following swiftly on from similar changes in the United States, on 14th December 2016, Health Canada announced changes to certain labelling elements.


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Egg

Egg as a vital baking ingredient

Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.


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Micro models

Predictive microbiological models

Predictive microbiological models are tools that can be used to assess product shelflife and safety.


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Halal compliance

Halal compliance, the big issue?

One of the areas that our International Regulatory Affairs team frequently get asked about is compliance with Halal requirements.


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USA

Exporting food and drink to the USA

The United States is an attractive market for many UK and European food and drink manufacturers.


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Food labels

United States Food and Drug Administration Nutrition Facts Panel Requirements Update

In one of the largest changes to food labelling legislation in the United States of America for decades, the "iconic" Nutrition Facts Panel on food packages ...


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Gluten Free

Changes to gluten-free labelling legislation

The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.


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Southampton 6

Replacing the Southampton 6

This factsheet looks at the issues involved in product reformulation as they relate to replacing synthetic colours with more natural alternatives.


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Validation of cleaning

Validation of cleaning

Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.


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Virus

Foodborne viruses - what they cause, how they get into food, and what we can do about it

In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.


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Labels

Nutrition and health labelling

Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and ...


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Micro CT

Non-destructive imaging of food and packaging using X-ray micro-CT

X-ray micro-CT is a non-destructive imaging technique that allows internal food and packaging structure to be investigated.


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Nutrition

Developing food and drink for a nutrition, health and wellbeing market

We are all acutely aware of the growing concerns surrounding our health.


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Process technologies

Microbiological aspects and considerations of a range of process technologies

The development, evaluation, commissioning and validation of new process technologies has one common goal.


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Dry decontamination

Dry decontamination techniques – What are the emerging options?

Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.


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Novel alcoholic beverages

Technical challenges with novel alcoholic beverages

There has been an explosion of product development in the alcoholic beverages industry


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Chilled foods

Microbiological safety and quality of chilled pasteurised food products

Over the past 20 years or so, the chilled foods industry has been using two target pasteurisation processes for products such as chilled soups, sauces, ready...


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Texture analysis

Objective measurement of food textural properties

Texture of foods includes a complex group of physical properties that result from the structural make up of the food.


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Protein

Using protein separation techniques to understand protein performance in food systems

Understanding how raw ingredients function in food systems is critical to controlling final product quality


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FIC

Food Information to Consumers Regulation: FAQs

The Food Information to Consumers Regulation (Regulation (EU) 1169/2011) is being referred to using several different abbreviations.


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Practical microbiology training

Practical microbiology training

This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.


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Personal hygiene

Personnel and personal hygiene

Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.


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Packaging

Ensuring that your packaging is fit for purpose

When deciding what packaging to use for a particular product, the packaging itself cannot be evaluated in isolation.


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Tolerance

Tolerances for nutrient values declared on a food or drink label

Tolerances for nutrition labelling purposes are important as it is not possible for foods to always contain the exact levels of energy and nutrients that are...


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Man completing audit using tablet inside a brewery

Preparing a due diligence analysis plan for a brewery

A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.


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Proficiency

Microbiology proficiency testing schemes factsheet

This fact sheet briefly outlines how proficiency schemes work, and why they are important.


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Man in field inspecting lettuce type crop with digital tablet

Sustainable Crop Protection

Pesticides are a vital tool for farmers and growers to enable the production of economic yields of marketable crops which meet the requirements of the supply...


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FIC

A planning guide for implementing FIC labelling changes

Having worked on the practical implementation of getting the requirements of FIC onto a physical label, I understand how difficult and daunting this task can...


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Method validation

Choosing a Method Validation Procedure

Laboratories use a variety of approaches to help ensure that they get the right result. One of these is method validation.


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Thermal

Thermal – seven things you need to know about thermal process compliance....

Thermal processing is at the very centre of food preservation and is one of the most well-known and practiced areas of food manufacturing.


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Reheating

Food reheating instructions

The selection of re-heating instructions using appropriate appliances can have a huge impact on the nutritional content and organoleptic quality of the food.


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Image analysis

Mapping distributions of components in food through image analysis

A wide range of imaging and microscopy methods are used to study the structure and appearance of food products.


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Animal feed

Animal Feed Safety and Quality

Animal feed safety and quality have come to the forefront in recent years.


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Designing products for nutrition and health claims

When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved


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FIR

The Food Information Regulation: 10 things you need to know

The Food Information Regulation has finally been agreed. Published on 22 November 2011, it came into force on 13 December 2011.


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Moulds

Yeasts and moulds – they get everywhere!

Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.


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Salt

Salt analysis - make sure you understand the results

Salt analysis (via both sodium and chloride determination) is one of the many chemical analytical services available at Campden BRI.


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Responsibility deal

Responsibility deal

On 15 March 2011 the UK Department of Health launched the Public Health Responsibility Deal with members of the voluntary sector, business, industry and the ...


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Chemical hazards

Chemical hazards in food*

This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.


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Shelf life

How to determine product microbiological shelf–life

In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...


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Uncertainty

Uncertainty of Measurement: what it means

Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.


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