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– providing insight into the science and technology underpinning food and drink
production, contact firstname.lastname@example.org, if you would like further information on
any of the topics covered.
Legislation relating to the provision of information on the origin of primary ingredients applies from 1 April 2020
In any organisation, at every level the people are the critical component. Behaviours, beliefs, attitudes, competencies and personal values can all have an impact on culture
A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability’
Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)
A blockchain, in simple terms, is a growing list of records (called blocks) that are linked using cryptography.
Bertrand Emond, Head of Membership and Training at Campden BRI, explains how companies can achieve excellence in their training programmes to strengthen their food safety culture.
No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.
The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.
Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene
Ensuring the correct method of analysis is chosen, to capture an accurate nutritional profile, relies on accounting for the variability of several factors.
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.
The beauty of continuous thermal processing is that it allows a large quantity of product to be processed in a short time.
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.
The importance of food safety culture has become increasingly recognised in the past few years.
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
Discussion around the use of pesticides, or 'plant protection products', can often be emotive, and occasionally the lines between scientific and political argument can become somewhat blurred.
Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.
Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.
Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences to be read at any one time.
Following swiftly on from similar changes in the United States, on 14th December 2016, Health Canada announced changes to certain labelling elements.
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
Predictive microbiological models are tools that can be used to assess product shelflife and safety.
One of the areas that our International Regulatory Affairs team frequently get asked about is compliance with Halal requirements.
The United States is an attractive market for many UK and European food and drink manufacturers.
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 will have a different look from the middle of 2018.
The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.
This factsheet looks at the issues involved in product reformulation as they relate to replacing synthetic colours with more natural alternatives.
In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.
Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.
Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and water.
X-ray micro-CT is a non-destructive imaging technique that allows internal food and packaging structure to be investigated.
We are all acutely aware of the growing concerns surrounding our health.
The development, evaluation, commissioning and validation of new process technologies has one common goal.
Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.
There has been an explosion of product development in the alcoholic beverages industry
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 meals and cooked meats to assure safety.
Texture of foods includes a complex group of physical properties that result from the structural make up of the food.
The Food Information to Consumers Regulation (Regulation (EU) 1169/2011) is being referred to using several different abbreviations.
Understanding how raw ingredients function in food systems is critical to controlling final product quality
This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.
Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.
A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.
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 labelled.
New rules will come into place from 13 December 2014 that will require allergen labelling to be available to consumers in all mass catering establishments.
When deciding what packaging to use for a particular product, the packaging itself cannot be evaluated in isolation.
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 ingredient or are contained as part of a compound ingredient that is deliberately added to a food.
This fact sheet briefly outlines how proficiency schemes work, and why they are important.
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 chain.
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 seem.
Laboratories use a variety of approaches to help ensure that they get the right result. One of these is method validation.
Thermal processing is at the very centre of food preservation and is one of the most well-known and practiced areas of food manufacturing.
The selection of re-heating instructions using appropriate appliances can have a huge impact on the nutritional content and organoleptic quality of the food.
A wide range of imaging and microscopy methods are used to study the structure and appearance of food products.
Animal feed safety and quality have come to the forefront in recent years.
When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved
The Food Information Regulation has finally been agreed. Published on 22 November 2011, it came into force on 13 December 2011.
Rapid and accurate identification of foreign body material found in food is essential in identifying the source of contamination and implementing measures to handle the incident and prevent recurrences.
Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.
Salt analysis (via both sodium and chloride determination) is one of the many chemical analytical services available at Campden BRI.
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 retail sector.
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 factor of its shelf-life.
This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.
Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.