Product optimisation
The food and drink industry is in significant growth and shows no signs of slowing down. As the global population continues to increase, so do the opportunities for food and drink manufacturers and suppliers. But many need to seize the potential and opt for product innovation and renovation rather than settling for stagnation. To find out more about our product optimisation services get in touch – support@campdenbri.co.uk.
Tools for streamlined and successful product development
Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...
Grain steeping throughput and water usage – the impact of pulsed electric field technology
In line with the brewing industry’s interest in exploring ways to increase productivity and save energy, without compromising final product quality, we have ...
Track the quality of your products using benchmarking
Benchmarking is an excellent, cost-effective way to get an ‘informed consumer’ perspective on your products, without the need to pay for input from real cons...
Achieving sustainability and efficiency through new technologies
By adopting advanced technologies and best practices, manufacturers can improve the efficiency and sustainability of many different food and drink processing...
The benefits of applying consumer insights
Whether developing a new product, optimising an existing one, or looking to leverage insights into consumer journeys, we can help you produce winning product...
Product optimisation: boost revenue and cut cost, whilst maintaining food and beverage quality
In this webinar, you can hear from our experts on the different key areas where products can typically be optimised, as well as how to do it.
Waste valorisation: reformulating with food ‘waste’ to double fibre content
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
How to build a convincing business case for your food or drink product optimisation strategy
How can you take your product optimisation strategy from concept to reality? Ultimately, you need backing from stakeholders. Here we provide four simple step...
5 ways to benefit from food processing improvement strategies
Food processing technologies improve the efficiency and safety of the processes used to transform raw materials into finished food and beverage products. By ...
5 ways to optimise the packaging of your food and drink products
Exploring five of the many ways that packaging can be optimised to maximise your food and drink product profitability. From directly reducing packaging costs...
3 ways to cost-optimise your food and drink products to protect profits
Cost optimisation is one of two critical components of product optimisation, focussing on maintaining the value and quality of a product while improving its ...
Minimise costs and maintain quality: 4 steps to successful reformulation
Now more than ever, your products must deliver superior value and quality at the lowest possible price. Regular cost optimisation — even for products that ar...
Strategies to maximise food and drink product revenue while maintaining quality
Do you want to stay ahead of your competitors by maximising the market potential and profitability of your products? To deliver unrealised potential from you...
So, you've optimised your product - but do your consumers agree?
Removing cost from your product can help to improve profitability, but you must also protect what your consumers value most. Conducting consumer research pre...
5 reasons to proactively optimise your food and drink products
As the global population continues to increase, so do the opportunities for food and drink manufacturers and suppliers.
Product optimisation: download our FREE eBook
Are you looking to maximise the revenue of an existing product, but unsure where to start? Discover our FREE eBook
Product cost optimisation
We provide expert resources and guidance to make it simpler for food and drink businesses to optimise the value of their products.
Reformulation can lead to cost savings and increased sustainability
This client came to us to reduce the fat content of their gluten-free bread. The team was able to achieve a fat reduction of over 30% while maintaining the s...
Reducing portion size - how low can we go?
Obesity remains a problem in the UK, and product downsizing is just one of the ways we can try to help. It also offers an effective cost optimisation strateg...
Training course helps Pukka Pies reduce pastry waste by 40%
With the help of our training in pastry technology, the Pukka Pies team were able to use their new knowledge to re-design their production processes and redu...
Improving oven efficiency for Spooner Industries to save up to £14,000 per oven on running costs
Our research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than that with a conve...
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.