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.

Labels

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...


White paper
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.


White paper
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


White paper
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...


White paper
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 ...


White paper
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)


White paper
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.


White paper
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...


White paper
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.


White paper
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.


White paper
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


White paper
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.


White paper
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.


White paper
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.


White paper
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.


White paper
Food safety culture

Food safety culture excellence

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


White paper
Legumes

Legumes - an alternative to cereals?

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


White paper
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...


White paper
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.


White paper
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.


White paper
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 ...


White paper
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.


White paper
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.


White paper
Micro models

Predictive microbiological models

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


White paper
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.


White paper
USA

Exporting food and drink to the USA

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


White paper
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 ...


White paper
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.


White paper
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.


White paper
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.


White paper
Validation of cleaning

Validation of cleaning

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


White paper
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 ...


White paper
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.


White paper
Nutrition

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

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


White paper
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.


White paper
Dry decontamination

Dry decontamination techniques – What are the emerging options?

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


White paper
Novel alcoholic beverages

Technical challenges with novel alcoholic beverages

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


White paper
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...


White paper
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.


White paper
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.


White paper
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


White paper
Practical microbiology training

Practical microbiology training

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


White paper
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.


White paper
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.


White paper
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...


White paper
Article 8

Article 8 – Responsibilities under EU Food Information to Consumers Regulation

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.


White paper
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.


White paper
Proficiency

Microbiology proficiency testing schemes factsheet

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


White paper
Crop

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...


White paper
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...


White paper
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.


White paper
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.


White paper
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.


White paper
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.


White paper
Animal feed

Animal Feed Safety and Quality

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


White paper

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


White paper
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.


White paper
Physical Contaminants

Identification of physical contaminants

Rapid and accurate identification of foreign body material found in food is essential in identifying the source of contamination and implementing measures to...


White paper
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'.


White paper
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.


White paper
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 ...


White paper
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...


White paper
Chemical hazards

Chemical hazards in food*

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


White paper
Uncertainty

Uncertainty of Measurement: what it means

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


White paper

Contact an expert