Campden BRI

Risk assessments throughout the food chain have become a requirement of many standards. Supply chain risk evaluation is fundamental to supply chain resilience allowing a business to be confident in the safe and consistent delivery of materials on an ongoing basis. This course will challenge you to consider your supply chain resilience. Find out more ➡️ https://okt.to/lx3GTQ

Even if control measures appear robust, food and drink business operators must not be complacent against the threat of food fraud. With this in mind, there are lessons to learn from previous incidents in order to prevent reoccurrence. Our latest blog covers 3 high-profile food fraud incidents and the lessons that we need to continue to apply. Read the blog here ➡️ https://okt.to/tA0j7E #CampdenBRI #FoodFraud #FoodCrime #FoodDefence #FoodSafety #TACCP #VACCP #FoodandDrink #FoodScience #FoodInnovation #FoodTechnology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #FoodAndBeverageIndustry

Our members only Brewers’s Day event – in collaboration with the British Beer and Pub Association (BBPA) – is an opportunity for brewers to network and learn about our recent research, tour our facilities, and hear presentations from expert speakers on topical issues. Join us in Chipping Campden on 28th January for presentations from Campden BRI scientists and invited speakers on key issues affecting the brewing industry. Topics of discussion will include a look at where the industry is heading including risks and opportunities, DEFRA’s national farming/food strategy, an exploration of net-zero and sector risk and resilience, pathogen survival in low or no alcohol beers and much more. We will also provide an update on our new research strategy and support services for the brewing sector. Don’t miss out – sign up here ➡️ https://okt.to/ToiS6y #CampdenBRI #FoodandDrink #FoodScience #FoodInnovation #FoodTechnology #Innovation #Technology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #Beverages #FoodAndBeverageIndustry #BrewersDay2025

Refresh your knowledge of Hazard Analysis and Critical Control Point (HACCP), including Codex Alimentarius updates. Our course also offers you the opportunity to discuss issues with experts in the field. It is ideal for those who have previously received intermediate (Level 3) or advanced (Level 4) training. Find out more ➡️ https://okt.to/NqikAS

We are delighted to welcome Daesang UK as a new member of Campden BRI. Daesang UK, a branch of Daesang Corporation, was established in 2022 to bring authentic Korean flavours and foods to the UK. They achieve this through their well-loved brands, Jongga and O’Food. Founded in 1956, Daesang Corporation is Korea’s leading general food company. Its driving mission is to create a happy future through a healthy food culture. Operating through its global brands, it provides kimchi, sauces, ready-to-eat meals, and many other products enjoyed by households and food enthusiasts around the world. With a commitment to quality and innovation, Daesang continues to make Korean cuisine accessible to international markets while staying true to its roots. You can read more about their latest activities here: Daesang UK: https://okt.to/aJSLIP Jongga: https://okt.to/478Xt2 O’Food: https://okt.to/DsTvXm LinkedIn – https://okt.to/83x1F5 Interested in becoming a member of Campden BRI? Find out more here - https://okt.to/gh9DGQ

The use of seaweed and algal derived products in the food industry has grown rapidly in recent times. Food business operators (FBOs) need to be aware of edible algae as a potential source of food allergens in their food chains. Both from the point of view of their ability to cause allergic reactions themselves, but also with respect to their risks as vectors of seafood allergen cross-contact. As part of his PhD research into current and emergent allergens in food production systems, Christopher James (in our Global Safety & Quality Team) has conducted a review of the available literature on algal induced food allergy in humans. Read Chris’s blog for more details, and for what FBOs need to do to protect their businesses, products and consumers from risks associated with emerging allergens. Read the blog here ➡️ https://okt.to/ydrV2O For support with addressing the challenges raised in the blog, get in touch ➡️ https://okt.to/DRuYUj #CampdenBRI #FoodResearch #Research #PhD #Allergens #FoodAllergens #EdibleAlgae #Seaweed #FoodSafety #FoodAndDrink #FoodScience #FoodIndustry #FoodAndDrinkScience #FoodAndBeverageIndustry

These online half day modules, inspired by our three day Biscuit Science & Technology course, are designed to provide an in-depth understanding of the key ingredients; key processes that transform raw materials into a batter; extending shelf life, and reducing quality and wastage issues. Find out more here ➡️ https://okt.to/QpRUSz Module 1 – Ingredient technology Do you want to reduce costs, develop new and innovative products or resolve quality issues effectively? Understanding the ingredients used in your product and the impact they have on product quality is often the key to achieve these objectives, this module will cover: - Appreciate different flour types, their individual benefits and interpret their specifications - Understand the key role that ingredients like egg, sugar and fat play - Know what functionality minor ingredients like cocoa powder, raising agents, reducing agents, enzymes and emulsifiers play in modern biscuit and cracker production Module 2 – Key processes Understanding and optimising your process is essential to prevent quality faults, reduce waste and ultimately reduce costs, this module will cover: - Different dough types and processing methods - Primary and secondary processing methods and equipment types - The processes taking place inside the product during baking and cooling Module 3 - Shelf-life, troubleshooting and quality assessment Extending the product shelf-life can open opportunities for export of products and help to access new markets. Additionally, knowing which factors influence the best before date and how this can be extended can improve the attractiveness to consumers and reduce wastage. Product quality faults are another common source of wastage and/or customer complaint. Using a systematic approach to identify and effectively resolve faults can save time and offers an opportunity to build up in-house knowledge that can be utilised to respond to recurring issues. Whether your aim is to reduce costs, improve product quality, reduce wastage or increase consumer acceptance, this module will cover: - How to extend the shelf-life of your product - Troubleshoot effectively using a systematic approach - Objectively quantify biscuit, cookie or cracker quality characteristics

Though plant-based alternatives mimic meat products, their microbiology is different. Producers of plant-based products therefore need to be mindful of the potential risks associated with their microbiological safety. Read our blog to find out the reasons behind this, and how to produce safe and successful plant-based products ➡️ https://okt.to/rKW0Nw #CampdenBRI #PlantBased #Microbiology #MeatAlternative #FoodSafety #FoodAndDrink #FoodScience #FoodInnovation #FoodTechnology #FoodResearch #FoodIndustry #FoodAndDrinkScience #FoodAndBeverageIndustry

Microbiology terminology can be difficult to understand if you're not a microbiologist. If this resonates with you, we have a course that can help. Our live, interactive and online “Microbiology for Non-Microbiologists” course provides those with no formal microbiological training with a comprehensive introduction to the subject. Find out more ➡️ https://okt.to/kbJML8

Like for many crops, the use of kiwifruit is growing and changing across a range of food streams. Plus, kiwifruit is emerging as a common elicitor of food allergy worldwide. As part of his PhD research with the University of Nottingham, Christopher James has conducted reviews of the existing literature on kiwifruit induced food allergy in humans. Read Chris’s blog for more details, including what FBOs need to do about emerging allergens such as kiwifruit, as well as how we can help. Read the blog here ➡️ https://okt.to/Z5KoLW Our experts can help you protect your businesses, products and consumers from risks associated with current and emerging allergens. For support with addressing the challenges raised in the blog, get in touch ➡️ https://okt.to/RXjFV5 #CampdenBRI #Research #PhD #Allergens #FoodAllergens #Kiwifruit #FoodSafety #FoodAndDrink #FoodScience #FoodResearch #FoodIndustry #FoodAndDrinkScience #FoodAndBeverageIndustry