Case studies
– providing insight into the science and technology underpinning food and drink production, contact support@campdenbri.co.uk, if you would like further information on any of the topics covered.
An independent food integrity review for 2 Sisters Food Group
The output of the work by 2 Sisters Food Group is a robust process for ensuring food integrity, for which the team have the peace of mind that it has been in...
Helping Nomad Foods explore opportunities to store frozen food at higher temperatures
We brought together various disciplines from across our expert teams to support Nomad Foods with this venture. Discover what the results show and the potenti...
Validation trial for Blakbear Ltd’s freshness indicator
Blakbear’s mission is to expedite the transition away from fixed use-by dates, by bringing quality assurance to every package.
Quorn meat-free product: understanding consumer appeal and consumption journey relative to chicken
Using the online Campden Consumer Community to help Quorn Foods unlock their product design to clearly see points of consumer celebration as well as areas fo...
Kayser space cellular agriculture in space feasibility study
All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...
Food Standards Agency: international review of the literature and guidance on food allergen cleaning
We have conducted an international review of the literature and guidance on food allergen cleaning, commissioned by the FSA to inform them on how best to ta...
Waste valorisation: reformulating with food ‘waste’ to double fibre content
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
Neogen: delivering method validation services
Neogen, a global provider of food safety solutions and services, have developed a rapid, alternative method for testing the commercial sterility of UHT treat...
Reformulation can lead to cost savings and increased sustainability
This client came to us to reduce the fat content of their gluten-free bread. The team was able to achieve a fat reduction of over 30% while maintaining the s...
Superchilling has positive impacts on food preservation and energy consumption
With over 10 year’s experience of helping the industry to superchill their products, we are the food and drink sector’s preferred choice to support with exte...
Reducing food waste – what impact does ingredient age have on shelf-life?
Food manufacturers tolerate roughly 5% waste within their food processes under normal production, but often look for ways to reduce it.
Short-run canned food – ideal for intervention feeding trials
The University of Glasgow’s School of Medicine, Dentistry and Nursing wanted to run an intervention trial to assess the health impacts of ingredient changes ...
Specialist bakery training to boost the Northern Ireland economy
Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.
Pet food development
Campden BRI worked with PetsLoveFresh, a start-up pet food business, to help them develop a premium dog food product from the initial concept to production a...
Creation of a Scottish rye whisky
We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company, ...
Colour stability during shelf life
Lycored approached us to help with shelf life trials. We developed a method to compare ten different colour blends for manufactured surimi seafood sticks.
Use of pepite HT in sausages
Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...
Baked goods innovation and troubleshooting
Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.
Campden BRI supports TUCO tenders with sensory assessment
We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.
FHIS - Creating a tasty burger with increased fibre
We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.
High pressure processing of Innocent vegetable juices
Innocent Drinks partnered with us for support in investigating how high pressure processing (HPP) could be applied to their vegetable juices to improve quali...
Training course helps Pukka Pies reduce pastry waste by 40%
With the help of our training in pastry technology, the Pukka Pies team were able to use their new knowledge to re-design their production processes and redu...
Campden BRI and Cotswolds Distillery create winning blend
Cotswolds Distillery enlisted the help of Campden BRI.
Improving oven efficiency for Spooner Industries to save up to £14,000 per oven on running costs
Our research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than that with a conve...
Kortec Inc - Putting cans in the klear
Kortec approached Campden BRI to carry out proof of concept testing.
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.
Authenticity testing of olive oil
Campden BRI is partner of choice for authenticity testing of olive oil.
Research collaboration in seafood processing
Helping address the technical needs of the seafood sector.
