Product recalls: Cereulide toxin
Cereulide testing expertise and specialist guidance on risk management
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.
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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.
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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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UK NPM 2018 and free sugars: Navigating potential changes to HFSS restrictions webinar
Join our FREE webinar to gain clarity on the proposal, challenges and implications, and to get prepared for potential implementation.
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Can you create a ‘clean label’ product using additives? – Regulatory guidance and practical strategies for EU and UK
When considering marketing your product as ‘clean label’, choosing ingredients that are familiar/acceptable to consumers may be one option. But you must ensure that formulations and labels align with evolving regulations.
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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.
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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?
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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.
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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.
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