People at Campden BRI

Baking and Cereals Processing
Gary Tucker

"Our Department's aim is to combine science and technology to provide technical support for the international baking and cereal processing industries.

We have an extensive research programme that generates new products, services and information which can be accessed by member companies. We have a broad, practical experience of cereal and bakery technologies that enables us to help our customers resolve ingredient and processing problems, and to measure ingredient and product quality. As part of these services we also provide guidance on alternative raw materials for functionality, nutritional contribution and cost effectiveness. Two key areas for developing research and services are currently the contribution of baked products to a healthier diet and sustainable manufacturing.

Our training programmes are renowned for their practical elements combined with sound technical knowledge, and are equally popular with global businesses and artisan bakers.

One of our proven strengths is in the application of science and technology to solve food industry problems, and in the timely delivery of results."