News Archive
August 2011
Improving the quality of gluten-free bread
Microbiological methods: validation, utilisation and interpretation
Packaging and reduced waste
Tell 'em how to heat it!
Research Summary Sheets
Roy Betts appointed to ACMSF
Campden BRI researchers win awards
July 2011
Pasteurisation of dry ingredients
Antimicrobial surfaces: member–funded project
Fish authentication
Partnerships win funding for training schemes
Campden BRI and KWA win grant funding
Campden BRI Day 2011
Yeasts, moulds and sorbate
June 2011
How effective is this disinfectant?
Nutrition labelling getting tighter?
Further expansion of our scientific knowledge
Does your product look and taste as it should?
How good will your new product be?
This product tastes off!
Microbiology laboratory design
May 2011
Making sure your meat looks good
Image analysis identifies product quality
Expanding our scientific knowledge
Why consumers throw bread & cakes away
Vote for official communication electronically
How risky are your raw materials?
Working together to improve food safety
April 2011
What do consumers really think?
Helping food producers with their business
Helping you with audits and standards
Food labels – right first time
Beating the competition
Minimising taints, reducing costs
Hydrocolloids conference
March 2011
Will Listeria grow in your product?
Operational support for the bakery industry
Processing in a modified atmosphere
What makes a good pea?
Safety and quality management
Packaging testing - tensile strength on camera
Can this gadget read your mind?
February 2011
Napping – assessing product characteristics
Identification of microorganisms
Disinfectant testing
The cost of labelling
How strong is your package
Your partner of choice
Food and health innovation for Scotland
January 2011
Mycotoxin analysis – the options
Potential for increased shelf life testing
Microbiological methods
BRC for Food Safety Issue 6 – an insight
Yeasts and moulds grow well at low temperatures
Research at Campden BRI
December 2010
Lactic acid reduces microbial load on poultry
Optimising quality
Conjoint analysis
HACCP certification and verification
New technologies bulletin
Tsingtao visit
Member-funded research programme 2011
November 2010
Knowing what consumers want
What is that microorganism?
Allergen services
Uncertain results
Cleaning validation
New audio CD
October 2010
Refrigerated food survey
Packaging – testing glass and closures
Challenge testing
Organic ham dispute
Expanded kitchen facilities for product evaluation
Packaging videos on the web
September 2010
Whole room disinfection
Food safety event in China
Benchmarking products
Nuts and seeds consortium
Campden BRI welcomes 100th member in 2010
Laboratory accreditation forum
Packaging testing for the wine industry
August 2010
Bacillus causes thinning of soups
UK vineyard wins international competition
Panel meeting dates 2011
Handling reduced–sodium dough
Cereals videos on the web
ISO22000
Foreign bodies quiz
July 2010
Reducing acrylamide levels in food
Campden BRI Day 2010
New instrument comparison website
Reducing fat in meat products
Nutfield site - Members' Day 2010
June 2010
Fungal identification
Factory hygiene – novel decontamination
New mass spectrometer
New glove box essential for research work
Microbiological challenge testing - Guide
Lord Rooker visits Campden BRI
Professor Steven Walker
May 2010
Water usage in food processing
Bespoke training for the cereals sector
Burst and edge crush testing
Matching UK companies with overseas markets
Wheat and flour testing methods
April 2010
Consumer expectations from on-pack communication
Campden BRI Day 10 June 2010
Food labelling
Packaging - tensile strength testing
Quality management services
Beer microbiology
March 2010
Consumer acceptability of reduced fat milk
Lipase performance evaluation using interfacial measurements
The future for laboratory analysis in food factories
Pesticide use in protected crops
Laboratory accreditation forum
Packaging corner
February 2010
Lipases for clean labels
Challenge testing and shelf life
Lower fat cakes
Product reformulation
CTemp Version 9
January 2010
Consumers and ethical purchasing
Raw material services
Research at Campden BRI
Trouble with nuts
December 2009
A radical approach to industrial breadmaking
Clean label reformulation
Save money, improve quality, get superchilled
Wine experts detect fraud
New methods to measure dough handling
Member-funded research - new projects
November 2009
Packaging research
Legislation
Process hall and pilot plant facilities
Baking at elevated ambient temperature
Make your Campden BRI subscription tax deductable
October 2009
A satiating experience or not?
Microbiology
Will botulinum grow in baked goods?
Removing sulphite from products
Beer labelling review service
September 2009
Greenhouse gas emissions from home cooking
Expert witness
Active and intelligent packaging legislation
Risk management and dealing with crises
Oenological supplies
IATC wins funding from Advantage West Midlands
Research results reported
August 2009
Making bread in high temperatures
Trouble with taints - Sensory aspects
Sulphite replacement
Yeast identification
Laboratory accreditation forum
July 2009
Whole room disinfection
Campden Day 2009
Evaluation of laboratory instruments
June 2009
Pipe integrity assessment
Emerging chemical risks
HACCP for organic foods
New Director of Cereals
May 2009
Healthy food choices
Sensing fish freshness
Foreign bodies
Ingredients corner
Apr 2009
Allergen cleaning validation
Seafood quality
Analysis update
Supporting SMEs
Mar 2009
Predicting microbial spoilage
Diary product microbiology
Protecting crops, securing supply
Director of Brewing
Feb 2009
Campden BRI appoints Director-General Designate
Wine and spirits competition
Reducing saturated fats
Research update at Campden BRI
Improving breadmaking wheat
Jan 2009
Campden BRI podcast
Mapping food composition
Lighter packaging
Calculating carbon footprints
Campden BRI Director-General awarded CBE
Dec 2008
Supporting the seafood sector
Listeria criteria - for ready to eat foods
Sustainable brewing
Ingredients Corner
New member-funded research for 2009
Nov 2008
Faster sensory screening
Evaluating new technologies
Mycotoxins and allergens – MoniQA
Food and drink skills
Consistent quality, less waste
Research
Packaging Corner
Oct 2008
International microbiology training
Microwave power
Sept 2008
Authenticity testing
Ingredients: filling the gap
Nigeria
Aug 2008
Clean filling
Horizon scanning
Club - thermal processing records
Bakery accolade
July 2008
Maximising use of resources
Campden Day 2008
CCFRA in China
Packaging corner
June 2008
Egg protein functionality
Disinfectants: testing and compliance
International training in microbiology
Microwave heating in the USA
Ingredients corner
May 2008
Wheat - breeding to end use
Nutritional analysis
Message on a bottle
Laboratory Accreditation Forum
Grain chain workshop
Guidance - cleaning food factories
April 2008
Decontaminate surfaces with pulsed light
Microbiology: know your enemy
Sensory quality for M&S
Biofuels
Communicating with members
Campden Day 4 June
March 2008
Sensory expectations
Inside your oven
Salt reduction in premium bread
Gluten-free foods
Resistant yeasts and moulds
Product benchmarking accredited
Feb 2008
Freeze-thaw properties of starch
Lead and cadmium accreditation
Keep it clean
Understanding Food - Acrylamide
Jan 2008
Better organic bread
Understanding consumers
Tesco bakery masterclass
Carbon footprints
Helping Dyson win award
Longer shelf-life for fresh product