Latest research published

The latest selection of R&D Reports demonstrates the wide range of issues we investigate on your behalf. To receive a free electronic copy of these reports, send an e-mail to auto@campdenbri.co.uk with the subject line: send RDxxx, where xxx is the number of the report.

Benchmarking energy and water use at individual steps of the brewing processes (RD391)

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A survey and benchmarking of brewery processes in terms of energy and water usage at individual process steps was carried out. Specifically, two process steps were identified and surveyed: wort boiling and the cleaning of fermenter vessels after use.

The effect of added bran on water addition and bread quality (RD392)

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Fibre addition affects bread quality, and can result in a number of problems such as reduced bread volume, decreased dough strength, high water absorption, sticky dough, dark crumb colour and a more bitter taste. This study investigated these problems with a view to developing strategies to solve them. Key to this is a clear understanding of the impact of bran components on dough water absorption and gas cell stability.

Encouraging positive consumer attitude/behaviour change towards sustainable foods: online, direct and indirect measurements of consumers' responses to food logos (RD393)

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The significant increase in the number of logos being displayed on food products in recent years has generated some confusion amongst consumers. In the consumption environment, where the notion of a healthy and sustainable diet has gained momentum, the evolving regulation of food labelling has provided an opportunity to re-assess the importance given to on-pack labelling of sustainability-related issues and what these represent to consumers.