C-CELL - improving baked product quality An advanced imaging system that offers increased product consistency, less waste and more profit has been developed by CCFRA in work carried out on behalf of a Member. The instrument was developed initially for bread producers but CCFRA's image analysis software can be applied to improve the texture of any baked product with a cellular structure. The system provides new information for evaluating products, ingredients and the conditions under which baked goods are processed. C-CELL is a powerful quality management tool, providing a database of product images and information that build a valuable history of objective information. This enables product quality to be monitored and the effects of process changes and new ingredients to be evaluated. Images show, for example, the number of cells, cell area and wall thickness and any holes can be identified and quantified in relation to cell structure. On-screen data are provided of crumb dimensions and shape, and features such as area, height, concavity and oven spring can be quantified. All data and images can be managed within the integral database or exported in common file formats for further analysis. C-CELL is manufactured and distributed by Calibre Control International Ltd in partnership with CCFRA. Contact: Linda Young Agriculture and primary production 
CCFRA is making a positive contribution to enabling primary producers, retailers and manufacturers to adhere to common principles and working practices. "We are an excellent centre for the primary food sector to come to for advice and training as they adjust to new ways of working with the food production chain." says Chris Knight, Head of Agriculture at CCFRA. "Primary producers now have direct responsibility for the safety of their products, with accountability for safety and quality extending throughout the agri-food chain. We have a long-standing working relationship with industry, and our substantial knowledge, R&D and services in food safety and quality assurance have direct relevance to the primary sector.". Our work for primary producers spans the whole "farm to fork" chain and includes aspects of agri-input such as seed, pesticides and fertilisers; husbandry practices; post-harvest handling; primary processing; and raw materials for food and drink manufacturing. In all these services we bring a wealth of knowledge and experience on food safety issues and product quality attributes, and we are able to address environmental and social issues that affect production practices. "Currently there is a huge demand for our advisory and bespoke training services for quality assurance systems for primary producers," continues Chris. "We are helping with quality specifications; protocols/codes defining good practice; and traceability and supplier assurance systems - and, of course, with training in food safety systems based on hazard analysis principles." Contact: Chris Knight Improved high care footware - Club proposal 
Reduced potential for slips and trips; reduction of product safety risk; reduction of footwear costs; and footwear that can be used in both high and low care areas with reduction in footwear changes are some of the potential benefits of this proposed project. The objective is to develop a concept design for a device that cleans and dries footwear whilst it is still worn by the operator and also to construct improved footwear that will aid cleaning, drying, and operator comfort with reduced potential for slippage. The proposed technology will be appropriate to factory environment working conditions. A prototype will be demonstrated in factories and at both CCFRA and Silsoe Research Institute, who will be jointly undertaking the research. The Club will be of interest to companies who supply footwear, as well as food producers that operate high care areas. Companies are invited to express interest in the proposal before March 14th 2003. Please ... Contact: Keith Brown Clostridium perfringens toxin: new research 
Assessment of the ability of Clostridium perfringens strains to produce toxin after exposure to defined environmental conditions. A better understanding of the conditions under which Clostridium perfringens produces toxin will help manufacturers in the establishment of safe heating and cooling regimes. The effect on toxin production of a range of heating times and temperatures will be assessed and published in this project being carried out jointly with the PHLS on behalf of the Food Standards Agency. Contact: Joy Gaze Certified training for auditors Following the assessment by IRCA (International Register of Certificated Auditors), CCFRA continues to be an IRCA approved training organization and our 'ISO 9000:2000 Auditor/Lead Auditor' training course has been certified. This course is suitable for anyone who needs to understand, install or audit quality management systems based on the ISO 9000:2000 series of standards; it provides delegates with a thorough understanding of ISO 9001:2000 and the audit process through the use of a case study based on a food operation. Course dates for 2003: 24-28 March; 12-16 May; 14-18 July; 22-26 September; 17-21 November. Contact: Daphne Law
Low level contaminant analysis for the food industry Seminar 11th April 2003 A seminar entitled 'Mass spectrometry - applications in the food industry' will identify the benefits of Liquid Chromatographic Mass Spectrometry (LC/MS/MS) for low level contaminant analysis such as pesticides, acrylamide, oestrogens, antibiotics and mycotoxins. It can be used on a wide range of food matrices as well as plasma, urine and environmental extracts. Modern LC/MS/MS systems are highly sensitive and are now used routinely to screen for compounds in the ppb and ppt levels. The technique has advanced considerably over the last few years and instruments are becoming more affordable and easier to use. The event will be invaluable to analysts and senior laboratory managers who will gain a sound understanding of the commercial applications of this technique to their business. This seminar is being organised in collaboration with Applied Biosystems. Contact: Daphne Llewellyn Davies
Innovation relay centre Innovation is now accepted as a key enabling force for improved economic performance. The South West of England Regional Development Agency Innovation Team manages a number of initiatives of which the Innovation Relay Centre (IRC) is one. This is an extensive network throughout the European Union and beyond with over 200 offices and 1000 professionals. It offers a free service aiming to help you to exploit any innovative technologies or processes that you may possess or to bring to your attention those that may be beneficial to your organisation. This is achieved through posting technology profiles on a technology alert system, or by working directly with the relevant sector group and colleagues in other IRC offices. For more information please contact: Contact: Chris Pinnell
or Craig Leadley New members Campden & Chorleywood is delighted to welcome the following new members who joined in December 2002: Aggy's Sauce - a manufacturer of sauces and marinades Ardex UK Ltd - a manufacturer and supplier of tiling and flooring products Byotrol LLC - a supplier of blends of biocides and cleaners Glad Manufacturing Co - a manufacturer of household products including food bags and clingfilm Korway Foods Ltd - a manufacturer of ethnic snacks Milk Link Processing Ltd - a manufacturer of dairy products National Association of Master Bakers - a trade association Premier Foods, South Africa - a milling and baking company Contact: Bertrand Emond or Sally Easton Tel: (+44 (0)1386 842062) or
Please notify the Membership Department of any name or address changes with respect to our mailing list. Publications from Sweden The following publications have been published by SIK (in English)
To obtain copies or further information please contact: Helena Roshammar, New wheat and flour methods manual A new edition of CCFRA's Manual of methods for wheat and flour testing (CCFRA Guideline No. 3) has been published. In addition to completely new methods for determining starch damage, hardness index, hectolitre weight and the use of a check tile for grade colour of National Standard flour, many of the existing methods have been updated and revised to take account of new developments or experience of their practical implementation. These changes are listed in detail in the manual, which has also been reorganised to include separate protocols for standard procedures that are common to more than one method. As in the previous (1997) edition, statistical data together with details of method reproducibility and repeatability generated from collaborative trials are included in support of each method. The manual is priced at £80 per copy for CCFRA members and £110 per copy for non-members, with discounts for simultaneous purchase of multiple copies. Contact: Campbell Anderson, CCFRA, Tel. (+44(0)1386 842146), e-mail: c.anderson@campden.co.uk Publication orders: Mrs. Carol Newman, CCFRA, Tel. (+44(0)1386 842048)
Fat methods reviewed Determination of fat and oil content of foods is a major part of compositional analysis. Selecting the most appropriate methods for particular circumstances is important, if reliable results are to be obtained cost-effectively. Review of methods for the determination of fat and oil in food (CCFRA Review No. 37) explains the basic chemistry of fats and oils (including terms such as cis, trans and omega fatty acids) before discussing the advantages and disadvantages of a dozen different analytical methods. It emphasises that there is no single ideal method - it is more a matter of picking the best method for the job - taking account of features such as speed, accuracy, reliability, ability to distinguish free and bound fat, use of hazardous solvents, and potential for further analysis of the sample. It is priced at £30 per copy for CCFRA members and £50 for non-members. Contact: Brian McLean, CCFRA, Tel. (+44(0)1386 842028), e-mail: b.mclean@campden.co.uk Publication orders: Mrs. Carol Newman, CCFRA, Tel. (+44(0)1386 842048)
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