Product recalls: Cereulide toxin

Cereulide testing expertise and specialist guidance on risk management

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Science and technology for the food and drink industry

Practical scientific, technical, regulatory and information support - helping businesses succeed.

The food and drink industry is facing significant challenges. Finding the right partner to deliver understanding and the optimal response is critical. Campden BRI is a leader in global food and drink science and research, possessing both the knowledge and practical expertise to deliver results that safeguard businesses and unlock opportunities.

Trending in food and drink

More than just testing: A layered approach to risk management for Bacillus cereus cereulide toxin

The recent recalls serve as a reminder that food safety is not just a technical requirement, but a commitment to protecting the most vulnerable consumers.

Save time, money and transform your thermal processing with ThermaGen

Campden BRI are excited to announce the launch of ThermaGen, an online application offering predictive calculation capability for those working in thermal processing.

Selecting the right method or test kit for your food allergen testing

With so many different food allergen tests available, it can be daunting to select the most appropriate option. We can help you.

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Selection of fruit, vegetables, ingredients and herbs

Why ingredient scouting matters more than ever in food innovation and renovation

With pressure to find the right ingredients for new goals, commercially available solutions do not always keep pace. Ingredient scouting, and partnering with innovative businesses, can help food companies to innovate and bring new or improved products to market.

Business meeting with people discussing tactics and strategies with charts on paper

Highlights from the 9th Global Food Safety Training Survey

Here we summarise the 2026 key findings from this benchmark training data. The survey allows participant companies to find out how their training compares to others and discover best practices. How does your training compare?

Kill step complexity for Salmonella in cocoa products: Getting cocoa validation right

A deep dive into the science, challenges and best‑practice approaches for ensuring safe cocoa processing.

Chocolate quality: Using physical characterisation to solve industry challenges

How physical characterisation tools enable profiling of chocolate in detail – providing insights that inform formulation, processing and performance.

Factory worker performing factory audit with electronic tablet

Avoiding common hygiene non-conformances in food manufacturing: Top tips for internal hygiene audits

To successfully embed hygiene into manufacturing environments, we need to shift our mindset and ask: “Where in our facility is contamination most likely to occur, and how do we prevent it before it happens?”.

Why recipe changeovers remain high risk for allergen management – and how to control them

Changeover allergen management failures continue to feature heavily in audits and root cause analyses. The challenge is rarely about one thing – it’s a combination of technical, procedural and human factors.