Podcasts from Campden BRI
Podcasts from Campden BRI – providing information on topical issues.
We would welcome your feedback.
Danny Bayliss, PhD student, talks about how problem bacteria can be inactivated
by exposure to cold plasmas, and how this could deliver new cleaning technologies for food and drink processing equipment and environments.
- Visit our New Technologies webpages for further information on novel and
emerging technologies through our New Technologies Bulletin, Research Summary Sheets and R&D Reports. The site also has links to related podcasts and details
of events and other publications on new and emerging technologies. - To discuss any aspect of hygienic production of food and drink, contact John Holah +44(0)1386 842041 j.holah@campden.co.uk
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Simon Penson, Head of Cereals and Milling, talks about how processing trials and analytical tests can help ensure that cereal raw material is fit for purpose and will produce a product of appropriate quality.
- Visit our Technical Services pages for information on our wide ranging activities in cereals processing, analysis and product development.
- View our videos of how new wheat varieties can be tested for suitability for bread making – including milling, flour and dough testing, baking and baked quality testing.
- To discuss aspects of cereal processing and raw material quality, contact Simon Penson, contact Simon Penson +44(0)1386 842280 s.penson@campden.co.uk
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Martin George of our Food Manufacturing Technologies Department explains what time–temperature integrators are and how they can help in the validation of thermal processes for a range of heat–preserved products.
- Visit our Technical Services pages for information on our process validation activities.
- See our New Technologies webpages for more on novel and emerging technologies through our New Technologies Bulletin, Research Summary Sheets and R&D Reports. The site also has links to related podcasts and details of events and other publications on new and emerging technologies.
- To discuss thermal process validation contact and how we can help you assure the efficacy of your thermal processes, contact Nick May +44(0)1386 842031 n.may@campden.co.uk
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Home Economist Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition or even how reformulated versions compare with the original.
- Visit our Technical Services pages for information on product benchmarking, consumer studies and sensory science.
- To discuss how our product benchmarking services can help your business contact Maria Bryan +44(0)1386 842269 m.bryan@campden.co.uk
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Alicja Malinowska of our Food Hygiene Department talks about the use of ozone and vaporised hydrogen peroxide as a novel approach to cleaning and disinfection of food production areas.
- Visit our Technical Services pages for information on our wide ranging activities supporting hygienic food production.
- See our New Technologies webpages for the latest in novel and emerging technologies through our New Technologies Bulletin, Research Summary Sheets and R&D Reports. The site also has links to related podcasts and details of events and other publications on new and emerging technologies.
- To discuss whole room disinfection and its relevance to you business, contact Alicja Malinowska +44(0)1386 842067 a.malinowska@campden.co.uk
- To discuss how we can help you with hygienic design and maintenance, contact John Holah, Head of Food Hygiene +44(0)1386 842041 j.holah@campden.co.uk
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Mike Edwards, Microscopy Manager at Campden BRI, describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help companies handle complaints and prevent recurrences.
- Visit our Technical Services pages for information on analysis of foreign bodies and other contaminants.
- View details of our guidelines on foreign body identification, prevention of foreign body contamination, and the effects of processes such as canning and baking on foreign bodies and their identification
- To discuss how our foreign body identification can help you resolve problems contact Mike Edwards +44(0)1386 842017 m.edwards@campden.co.uk
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Craig Leadley, New Products and Processes Manager, talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with 'clean label' product reformulation.
- Visit our New Technologies webpages for related information including the New Technologies Bulletin, Research Summary Sheets and R&D Reports, as well as related podcasts and details of events and other publications on new and emerging technologies.
- To discuss how we can help you get the most from emerging technologies and product reformulation contact Craig Leadley +44(0)1386 842059 c.leadley@campden.co.uk
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Geoff Taylor, internationally renowned wine expert from Campden BRI Corkwise, talks about how Corkwise can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems that arise during production, storage and distribution.
- Read about how Corkwise helped a British wine producer beat off Champagne producing rivals to win an international award for their sparkling rose wine
- Visit the Corkwise website to find out about the full range of analytical and quality services available to retailers, producers, suppliers and distributors
- Secure your supplies for wine production from Campden BRI
- To discuss how our expertise can help you with your wine product development, compliance and troubleshooting, contact Geoff Taylor +44(0)1737 824 244 g.taylor@bri-advantage.com
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Helen Brown, Biochemistry and Molecular Biology Section Manager, describes our research into allergen analysis and routes of cross-contamination – and how this has yielded practical benefits for companies in the food supply chain.
- Download our white paper on the major do's and don'ts of allergen labelling
- Visit our Technical Services pages to find out more about allergen management support services
- View details of our practical guide 'Validation of cleaning to remove food allergens'
- To discuss how we can help you with strategies for allergen management contact Helen Brown
+44(0)1386 842016 h.brown@campden.co.uk
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Roy Betts, Head of Microbiology, explains predictive microbiology and challenge testing, and how the two complement each other in determining the shelf–life of products.
- Visit our Technical Services pages for information on our wide ranging activities in food and drink microbiology
- Download our white paper on predictive microbiology and what it has to offer
- View details of our guide on how to carry out microbiological challenge testing
- To discuss how our expertise in microbiology can help you with new product development, process validation, analysis and testing, and general troubleshooting, contact Roy Betts +44(0)1386 842075 r.betts@campden.co.uk
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Ross Warburton president of the Food and Drink Federation delivered the 32nd Annual Campden Lecture at Campden BRI Day 2010.
Taking 'Food in the future' as his theme, Mr. Warburton reflected on the many changes in food production and consumption over recent decades before exploring the challenges that lay before industry and government in feeding a growing population and responding to changing consumer priorities, in the medium and longer term. You can also read the published lecture which will automatically be sent to your mailbox (as a pdf) when you open and send this email to auto@campden.co.uk with the subject line: Send Lecture 2010
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Jonathon Porritt CBE delivered the 31st Annual Campden lecture, addressing Sustainability through Food Security What are the challenges that face industry and Government as a result of agreed targets for the reduction in greenhouse gas emissions?
In a provocative critique of current Government policy, envionmentalist Jonathon Porritt takes us through the major factors that will affect food production, explains why he believes that Government Policy on this is not fit for purpose, and argues that sustainability and food security are inextricabily linked. He also spells out the challenges that lie before the food and drink supply chain, as companies will be reuqired to cut emissions in response to agreed national targets. You can also read the published lecture which will automatically be sent to your mailbox (as a pdf) when you open and send this email to auto@campden.co.uk with the subject line: Send Lecture 2009
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Craig Leadley discusses pulsed light technology for surface decontamination
How pulsed light technology can be used in the decontamination of food and surfaces
In this interview, reproduced courtesy of FoodProductionDaily, Campden BRI´s Craig Leadley talks about some of our work on pulsed light technology, its uses and its limitations - as part of our ongoing assessment of new and emerging technologies in food processing and preservation. Members can find out more about this technology from a recently released R&D Report. To obtain a pdf copy (1 Mb) send an e-mail to auto@campden.co.uk with the subject line: send RD281
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Leighton Jones discusses technical panels
Answers common questions about Campden BRI´s Technical Advisory Panels
- What a Technical Advisory panel is
- The different panels that exist
- What the panels actually do
- The benefits members derive from being part of a panel
- How to join a panel
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Leighton Jones discusses needs of the agri–food and drink chain
What the food and drinks industry needs, that science and technology can potentially provide
- How Campden BRI has worked with members to identify, compile and publish the 'Scientific and technical needs of the agri-food and drink chain'
- Examples of these needs
- Discussion of how the needs might be met and by whom
- How to access the complete 'Needs' document free of charge
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Chris Knight discusses The latest HACCP guidance for Agriculture and Horticulture
How to implement the new HACCP guidelines into agriculture and horticulture production
- Why HACCP is the recognised system for farmers and growers in assuring product safety
- How Campden BRI can help you develop and implement an effective HACCP system
- Examples of where it has been used
- Pre-requisite programmes and critical control points
- How to identify the ´danger-points´
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Sue Emond discusses
The latest HACCP guidance for Food Manufacturing
How to implement the new HACCP guidelines into your food manufacturing process
- Why HACCP is the recognised system for manufacturers and retailers in assuring product safety
- How Campden BRI can help you develop and implement an effective HACCP system
- Examples of where it has been used
- Pre-requisite programmes and critical control points
- How to identify the ´danger-points´.
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Terry Sharp (former Head of Baking and Cereals Processing) discusses
Ingredients for product innovation
How Campden BRI works with ingredient suppliers to meet the needs of food manufacturers
- Why high quality product development is essential to your business success
- How Campden BRI will help you develop ingredients that will meet the needs of food manufacturers
- The wide range of expertise and facilities that are available to you
- Examples and case studies of our work with ingredient suppliers
- How you can benefit from joining a consortium relevant to the type of ingredient(s) you supply.
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John Hammond discusses Nutrition and health claims
What the new EU legislation on nutrition and health claims means for you as a manufacturer or retailer
- The new controls on nutrition and health claims in relation to food and drink
- Examples of what you need to do to comply with the new controls
- The difference between a nutrition claim and a health claim
- Answers to some of your most frequently asked questions surrounding EU legislation and nutrition
- How Campden BRI can help you with consultancy, training and support services
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