Highlights and insights from Millers’ Day 2024

17 July 2024 | Michael Adams, Product Innovation Lead, Martin Whitworth, Principal Scientist and Helen Arrowsmith, Regulatory Affairs Manager and Allergens Specialist

On 27 June, we hosted millers, bakers, cereal growers, plant breeders and cereal researchers for a popular and successful ‘Campden BRI Millers’ Day’.

The day was well supported by esteemed experts from across this sector, including guest speakers from UK Flour Millers (Alistair Gale, presenting the current “state of the union”), KWS (Kirsty Richards, talking on the challenge of breeding the UK’s next breadmaking wheat), The Met Office (Cathryn Fox, speaking on future changes in the UK climate and the implications for wheat production), Kings College London (Paul Sharp, presenting strategies to increase mineral bioavailability from cereals), and University of York / Fix our Food (Ulrike Ehgartner, discussing sustainability challenges related to the wheat supply chain). Plus, attendees took the opportunity to tour our facilities – milling, baking and more.

Here we cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen considerations for millers.

Considering bread as an ultra-processed food

Presented by Mike Adams, Product Innovation Lead

Ultra-processed foods (UPFs) have become more prominent, with the publication of numerous articles, books and television shows. Bread has become a core product in the discussion, with many breads found in supermarkets containing ingredients that would be considered ultra-processed under the various classification systems that exist.

There is no universally agreed or official definition for ultra-processed foods, and there are multiple models for categorising them. However, all systems have their own limitations, and the systems vary in terms of what proportion of the global food and beverage offering would be classed as highly/ultra-processed.

Arguably the most well known classification is the NOVA system, which categorises all food products into one of four ‘groups’ – 1. ‘Unprocessed and minimally processed’, 2. ‘Processed culinary ingredients’, 3. ‘Processed’, and 4. ‘Ultra-processed’.

As for many products considered UPFs, including bread, it is not the processing of the products itself – but rather the processing of the constituent ingredients – that causes a product to be considered ultra processed. Continuing with bread as an example, the fortificants/nutrients required to be added to white wheat flour in the UK (calcium carbonate, iron, thiamine, niacin; as per The Bread and Flour Regulations 1998) are such that all bread – even artisanal bread – could be considered ultra-processed.

Palatability and eating speed have also formed part of the discussions around UPFs. It is likely that industrial bread would be eaten more quickly than artisanal bread, as a result of being softer and easier to chew.

Whilst it may be possible to produce bread that does not contain as many ultra-processed ingredients, it is important to consider the roles of these ingredients. Some are for delivering quality (e.g. texture, taste), and others are to aid processing so that the product is cheaper to produce and therefore cheaper for consumers. Plus, without calcium propionate for example, mould could limit/reduce shelf-life (increasing food waste).

Close up of wheat in a field with strong sunlight shining through

Developments in cereal testing methods

Presented by Martin Whitworth, Principal Scientist

Our Cereals and Cereal Applications Testing (CCAT) working group is a member group, the main output of which is a set of standard testing methods available to members. The latest work of the group includes an updated method for ergot sclerotia, a review of approaches for wheat hardness testing prompted by the withdrawal of the current SKCS instrument, and a new method for bread firmness and resilience.

Method 30 is ‘Determination of the Ergot Sclerotia Content of Cereals’, with scope for wheat, rye and oats. For context on ergot sclerotia, one of our MIG presentations – from Joe Brennan of UK Flour Millers, in the Autumn 2023 Cereals, Milling and Baking MIG – provides information on the importance of ergot and the issues it causes. We published an updated method (version 1.2) in 2022, which includes images to aid recognition of sclerotia.

For wheat hardness testing, R&D report 487 presents the importance of wheat hardness, how it has been measured previously, how it arises, and the options available to replace the discontinued single kernel characterisation system (CCAT Method No. 22), used as a reference method, for example to calibrate near-infrared hardness methods used in mill intake laboratories. Options include the adaptation and validation of The PerkinElmer PaddyCheck system which uses a 3-point bending method to measure rice susceptibility to breakage, development of a reference method on a texture analyser, and revisiting a grinding protocol (but with a modern measurement of particle size to enable less dependence on grinder performance).

Method 31 is ‘Determination of crumb firmness and resilience for Bread’. The group has developed a new method for the double compression test, and has validated it with a ring test. The published method includes tables of repeatability and reproducibility data for firmness, springiness, resilience and cohesiveness. Variation appears to be slice to slice within a sample as opposed to instrumental variation from lab to lab. We recommend measuring replicate slices to ensure the required accuracy, for which the published method provides the information for an informed decision on the appropriate number of replicates.

Food allergen considerations for millers

Presented by Helen Arrowsmith, Regulatory Affairs Manager and Allergens Specialist

Identifying those allergens that are intentionally contained in food products and ingredients, as well as those that are (or may be) unintentionally present, can be a complex process requiring the communication of information through the supply chain. This presentation covered common misconceptions regarding gluten and cereals containing gluten, cross-reactivity in food allergic reactions and analysis, and managing and communicating risk through the supply chain.

Gluten-free symbol shaped in flour with cereal products surrounding

Gluten and cereals containing gluten

Annex II to the FIC lists 14 substances or products causing allergies or intolerances that must be emphasised in the ingredients list on the label of prepacked food and drink. Cereals containing gluten are listed in FIC Annex II, but gluten itself is not.

With coeliac disease (and related conditions), individuals react to the gluten in the cereals. With a true IgE-mediated allergy, individuals react to a range of proteins, including but not only gluten found within the relevant cereals. People can be allergic to one cereal containing gluten but not another (therefore the latest technical guidance from the FSA for providing precautionary allergen information states that best practice is to call out which specific cereal is a potential cross-contaminant).

Gluten-free legislation states that food sold to the final consumer as ‘gluten-free’ must contain no more than 20 mg/kg gluten. Therefore gluten-free products are not necessarily safe for those with true allergy to cereals containing gluten. See our blog on the difference between ‘gluten’ and ‘cereals containing gluten’ for more information.

Cross-reactivity in food allergic reactions and analysis

In food allergy, proteins in food elicit an allergic reaction (i.e. the immune system mistakenly identifies a food protein as an invasive threat). Shared or similar functions, biochemical properties and shapes of these proteins (both across and between species of animals and plants) mean that there can be cross-reactivity both in terms of eliciting an allergic reaction in sensitive individuals and eliciting a positive result from laboratory testing.

For example, many ELISA tests for the detection of mustard will give a false positive result when samples contain related species such as rapeseed and charlock. Currently, there is no widely available individual test that can confirm whether there is mustard present or whether the result is a false positive. Use of a combination of tests for different analytes (protein and DNA) is recommended as well as comparing the different tests available from different test kit manufacturers.

The manufacturer of the final product must decide the level of risk associated with any allergen cross-contact and whether/how that risk is to be communicated to the final consumer via precautionary allergen labelling (PAL; as the cross-contact is unintentionally present). An understanding of the limitations of analytical methods is therefore important to enable correct interpretation of results, so that accurate/reliable information can be passed through the supply chain.

Managing and communicating risk through the supply chain

The Codex Alimentarius Code of Practice on Food Allergen Management for Food Business Operators makes it clear that, from farm to fork, FBOs must have systems in place to prevent undeclared allergens. Furthermore, where cross-contact risk cannot be prevented/managed, accurate information must be passed through the supply chain so that risks are understood and can therefore be accurately communicated to consumers. This may include the use of quantitative risk assessment (QRA). See our blog on precautionary allergen labelling and information.

Knowledge, risk assessment and communication are key.

Our support for the cereals, milling and baking sector

The event provided an excellent opportunity for millers, bakers, cereal growers, plant breeders and cereal researchers to network, learn about our recent work for this sector, tour our facilities, and hear presentations from expert speakers on topical issues.

We also presented our new research strategy, of which the initial programme of approved projects includes a project on low protein wheat, and sought input from attendees regarding needs for future research.

We have been serving the milling industry for over 100 years. Alongside continuing research in this sector, we offer a comprehensive range of services for cereals, milling and baking. Here we cover some of the support we offer with specific relevance to the presentations summarised in this blog (ultra-processed food considerations, cereal testing and method development, and food allergen management and testing).

We can provide advice and guidance on the latest research into the nutritional effects of UPFs, as well as interpretation of which NOVA classification category your products would fall under. We also provide support with legislation and labelling, HFSS and other nutritional calculations, and ‘clean label’ product development and renovation.

To ensure that your cereal, milling and baking products meet the highest possible standards, we offer help with ingredient suitability, product formulation and processing conditions. Our support spans from the authenticity and classification of the raw material and the milling and grain processing of the flour, through to the testing of the physical properties of the ingredients and the development of the final products. We provide a comprehensive analytical and testing service to support the needs of the milling and baking industries (including test milling and characterisation of wheat, flour, baking and final products – all supported by extensive research and consultancy services), with testing conducted in our dedicated laboratory and accredited to ISO17025:2017 by UKAS.

Food allergen cross-contact may occur at any stage of the food chain, from ‘farm to fork’, so effective food allergen risk management and communication of accurate consumer information are essential for ensuring the safety of food for consumers with food hypersensitivity. With over 100 years of expertise, we are well-equipped to provide food and drink businesses with tailored, expert support in all areas of food allergen management, including; food safety management systems, risk management and communication, BowTie, food allergen testing, cleaning validation, hygienic design, food allergen labelling and legislation, PAL and QRA. For technical information on preventing and monitoring food allergen cross-contact and all aspects of dealing with food allergens.

About Michael Adams

Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.

Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.

About Martin Whitworth

Martin has worked at Campden BRI and its predecessors since 1992. He has an MA and PhD in physics from Cambridge University, and an impressive number of food research publications from his time with us. He currently provides support and peer review for our research programme.

Martin specialises in physical characterisation of food products and ingredients including colour, structure and texture, with particular expertise in the application of imaging techniques and digital image analysis.

Martin has experience in cereal science and technology. He is a leading expert on bubble structure of doughs and baked products. He established our imaging laboratory, now part of our Food and Drink Microstructure team, which includes DigiEye colour imaging, hyperspectral NIR imaging and X-ray micro CT. He was the inventor of the C-Cell instrument for measurement of bread quality, and pioneered the use of X-ray tomography to study bread and cake structure during baking. He also carried out the initial research that led to the Branscan and Fluoroscan instruments for flour quality analysis.

About Helen Arrowsmith

Helen is a Regulatory Affairs Manager and Allergen Specialist who uses her knowledge and expertise to provide advice, training and consultancy on all aspects of UK and harmonised EU legislation, as well as food allergen analysis, cleaning validation and management. Helen presents on scheduled and tailored training courses on food law and food allergens, and oversees the production of our Food Law Alert.

After her PhD, Helen joined Campden BRI in 2004 when she spent a year as Technical Support Officer in the Food Composition Section. The next nine years were spent in the Biochemistry Section, where Helen managed the provision of technical contract services in the area of food allergen detection, provided interpretation of testing results, consultancy, research and advice on food allergen testing.

In 2014, Helen moved to our Regulatory team where she has gained comprehensive understanding and experience of food law, not just relating to food allergens.

Helen has managed various research projects; in 2023 she supervised and contributed to a Review of the literature and guidance on food allergen cleaning for the Food Standards Agency . Helen has also co-authored two guidance documents for the food industry on ‘Validation of cleaning to remove food allergens’ (Campden BRI Guideline 59) and ‘Food allergens: practical risk analysis, testing and action levels’ (Campden BRI Guideline 71).