• Baking and Cereals Processing
• Cereals and Milling
• Food Chemistry and Biochemistry
• Food Hygiene
• Food Manufacturing Technologies
• Food Microbiology
• Food Raw Materials

• Information and Legislation
• Market Research and Product Intelligence
• New Product Development
• Worldwide auditing and HACCP
• Sensory Science
• Training
• Campden and Chorleywood Magarország

• Application of the science and technology of baking for product development, cost effective processing, new ingredient evaluation and quality improvement.
• Extensive development and processing facilities for bread, cake, pastry and biscuit products, pizzas, pasta, breakfast cereals, snackfoods, animal feeds and petfoods.
• Training courses at introductory and advanced level for the baking industry.
• Facilities for testing ingredients and cereal-based products, including dough rheology and product texture and factors that affect these, such as ingredient melting points, and crystalline structure.
• Knowledge based systems for the transfer of cereal technology and customised training.

• Monitoring of agrochemical treatment residues during milling, and evaluation of their effects on quality characteristics.
• Analysis of wheat and flour for compliance with client specification and suitability for end-use. Investigation of cereal based complaints.
• Improving quality of raw materials.
• Provision of standards for method performance checks. Verification of authenticity in rice and other commodities.
• Evaluation and development of instrumentation for quality prediction and control in milling and baking processes. Troubleshooting and consultancy in cereal testing and milling.

• Analysis of raw materials and finished products for compliance with specifications, labelling claims or identifying the presence of genetically modified ingredients.
• Identification of factors affecting quality parameters including taints and off–flavours, discoloration and texture degradation.
• Identification of foreign bodies and detection of chemical contaminants including pesticide residues.
• Assessment of suitability of packaging materials, including migration studies.
• Cost-effective out-sourcing for quality control analyses.

• Advisory, analytical and design services on reduction of microbial contamination from food contact surfaces, non-contact surfaces, water, people and air.
• Planning of factory and laboratory layouts, including high-risk areas. Advice on the hygienic suitability and testing of production equipment, process area building materials such as floors, tiles and wall coverings, and air hygiene systems.
• Design, implementation and assessment of cleaning and disinfection (sanitation) programme's.
• Evaluation of efficacy of detergents and disinfectants.
• Hygiene audits and trouble-shooting.

• Optimisation of food processing operations using modelling and simulation techniques to maximise product acceptability.
• Assurance of process safety through validation studies and application of best practice.
• Advice on equipment selection for optimal process efficiency and control.
• Evaluation of novel food processing operations.

• Accredited cost-effective microbiological testing services for safety and quality assurance.
• Development and evaluation of new and advanced microbiological methods suitable for use by the food and drinks industries.
• Evaluation of existing and novel food processes for microbiological safety and quality.
• Determination of product shelf life by microbiological testing and/or predictive modelling of microbial growth.
• Advisory service for microbiological enquiries: food pathogens, spoilage issues, safe food processes, sampling issues, risks and detection methods.
• Information and advice on microbiological risk assessment.

• Evaluation of crop husbandry and post-harvest practices to ensure that food raw materials are safe and suitable for the intended use, including inputs such as crop varieties.
• Field and other trials to determine pesticide residue levels, taints and efficacy.
• Advice on raw material selection for optimal safety and quality, including crop varieties and pesticide use (approved products and maximum residue levels).
• Implementation of quality systems in primary production and raw material procurement, including HACCP in agriculture.

• Advisory, current awareness and training services on food and environment law.
• Prompt and accurate answers to enquiries on the content and interpretation of food and environment legislation.
• Label checks: for compliance with statutory and voluntary requirements in the UK market.
• Provision of commercially relevant and timely information service for members by an information team experienced in cost-effective sourcing of data worldwide and with access to the expertise of on-site scientists, technologists and engineers.
• Provision of targeted summaries, facts and figures at a frequency specified by clients through commissioning of Information Specialists.

• Identification of new opportunities for product development through consumer research and marketplace intelligence.
• Consumer panels and test centres
• Combining marketplace intelligence, recipe development, market research, consumer research and sensory science to address product development needs.
• Pan-European network for consumer studies across Europe.

• Independent, confidential product development resource with extensive pilot plant facilities for most types of food and drink products.
• Comprehensive multi-disciplinary development service utilising full CCFRA in-house resource and expertise, from consumer research through product, process and packaging development to end product, with appropriate analytical and legislation advisory services.
• Practical and advisory services for production problems.

• Cost-effective third party audit, accreditation and certification to meet your customer needs and promote your business.
• Laboratory accreditation (CLAS)
• HACCP advice, auditing and training
• Help and advice on achieving quality standards required by customers.

• Effective use of sensory evaluation in product development, combining knowledge gathered from consumers using objective sensory techniques.
• Application of established sensory techniques to specify, monitor and control product quality, identify taints, and establish benchmark quality standards.
• Using sensory analysis as an integral part of company quality systems to ensure that product meets customer specifications.

• Regular training courses and workshops designed for businesses and organisations involved in food supply. Many courses approved by awarding bodies including International Register of Certificated Auditors (IRCA); Royal Institute of Public Health (RIPH); and Chartered Institute of Environmental Health (CIEH).
• Substantial experience in developing, customising and delivering training courses to client specification at locations worldwide.
• Organisation of symposia, seminars and conferences to address current issues.
• Several courses and events contribute to individual Continual Professional Development and BASIS points.

This subsidiary is based in Budapest, Hungary and operates in several Central and Eastern European countries. Expert contract and consultancy knowledge and skills are available for:

• Hygiene issues
• Food safety and quality management systems, including HACCP
• Training
• Consumer and market research
• New product development
• Food technology
• Food and environment law, including labelling
• Language abilities including Hungarian, English, German, Polish, Russian and Romanian

Benefits of doing business with CCFRA

More and more companies worldwide are recognising the benefits and value of doing business with CCFRA. They appreciate our ability to deliver world class support targeted to meet their needs cost-effectively. Our overall objective is to enable industry to achieve the highest standards of safety and quality and to promote innovation for sustained performance in the marketplace. CCFRA’s cross-sectoral knowledge, experience and contacts provide a strong basis for delivering customised support for all clients.

Independent

Our independent status enables us to offer unbiased support to all sectors associated with the agri-food chain. This includes the agricultural sector and companies involved with food and drink manufacture, packaging and equipment supply, distribution, retailing and food service as well as government agencies and enforcement authorities.

Working partnerships worldwide

As a reflection of our ever-growing reputation, over 130 new members are now joining every year. Members represent all sectors of the food and drinks industry, ranging from small individual operations to large multinational companies - strengthening our key interface role in the food chain and our position as the largest organisation of its kind in the world: we now serve over 1,600 member sites. A quarter of these member companies are based outside the UK in 60 countries world-wide.

Substantial facilities

CCFRA employs nearly 300 staff with interdisciplinary skills and operates on a five hectare site with substantial processing and analytical facilities. Information, training, publishing and auditing services complement the practical scientific activities and fulfil an important role in transfer of knowledge and skills. CCFRA has a subsidiary company in Hungary providing strong links with Central and Eastern Europe.

Renewable knowledge base

The R&D programme, funded in part by membership subscriptions, enables the RA to maintain knowledge and skills at a high level of excellence: these skills support our unique and comprehensive range of services. The programme focuses on food safety, quality, raw materials, manufacturing, consumer and knowledge transfer issues, and constantly evolves to meet the practical needs of industry.

Quality assured

We are committed to good professional practice and to high quality, cost-effective client services that meet relevant standards and principles. We are accredited to undertake specified tests by the United Kingdom Accreditation Service, comply with the principles of Good Laboratory Practice, and are officially recognised to carry out efficacy trials in the United Kingdom. CCFRA business systems satisfy the requirements of ISO 9001:2000. We have an award as an Investor in People and are committed to high standards of training for all staff, providing industry with a centre of excellence in skills and learning.

Key benefits of membership

As the world's largest independent membership-based food research and technology organisation, CCFRA is able to offer its members an extensive range of skills, services, facilities and resources to meet their daily and long-term technical, scientific, information and training needs. With its 300 staff, CCFRA serves over 1600 member companies ranging from large corporations to small operations, drawn from 60 countries worldwide.

Key benefits of membership include:

• Comprehensive and confidential technical and scientific support: Prompt, unrestricted access to the expertise of over 250 food scientists, technologists, process engineers and information specialists involved in leading-edge research and development and associated services.
• Cost-effective services: Substantial discounts on contract research, services, publications, training and conferences, as compared with non-members.
• Regular information updates on CCFRA R&D reports, publications, training and conferences; Newsletter, Food Law Alert (fortnightly by e-mail) and New Technologies Bulletin.
• Full access to the results of the Member-subscription funded Research Programme, worth £2.0 million per annum.
• Exclusive access to and participation in the Technical Panels and Working Parties, which are an effective way to:
  - Keep in touch with new research and development, and what is happening in the food and drink
  - Collaborate with other companies to solve common problems and discuss topical issues
  - Steer the Association's Research Programme and ensure its relevance to the industry
  - Meet current or potential suppliers, customers and partners.
• Privileged access to member-only password controlled sections of the CCFRA website including research summaries and latest information on legislation.
• Emergency assistance - the reassurance of being able to contact us, 24 hours a day, every day of the year.