Podcasts
– providing information on topical issues, contact support@campdenbri.co.uk, if you would like further information on any of the topics covered.
Codex 2020 general principles of food hygiene - principle 6 – validate the HACCP and then establish procedures for verification
Our experts talk through how to align to standards and best practice by validating your HACCP plan and establishing and implementing procedures for its verif...
41st Annual Campden Lecture at Campden BRI Day 2019
In celebration of our centenary year, this Annual Campden Lecture was a triple bill with three industry leaders each addressing the topic of The food and dri...
CO2 in food packaging
Discusses modified atmosphere packaging and the alternative gases that can be used.
Reformulation for calorie reduction
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
40th Annual Campden Lecture at Campden BRI Day 2018
Ian Wright, Chief Executive, FDF, delivered the 2018 Campden Lecture “A whole new world: food and drink after Brexit.”
39th Annual Campden Lecture at Campden BRI Day 2017
Heather Hancock delivers a candid consideration of the FSA's relationship with consumers and industry.
Knowledge and skills for safety assurance
Understanding systems like HACCP is important for all involved in food and drink production. Richard Leathers and Louise Harris discuss why.
38th Annual Campden Lecture at Campden BRI Day 2016
Patrick Coveney, CEO Greencore Group, on why he thinks the UK food industry is so good, in the 38th Campden Lecture.
Ultra-violet light and decontamination
Emerging technologies specialist Danny Bayliss discusses ultraviolet (UV) light and its use for decontamination of surfaces in the food and ...
High protein drinks - formulation and processing
Nutrition specialist Fraser Courts discusses a new approach to assessing the stability of high protein drinks during thermal processing.
Sugar and energy reduction in drinks
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
Pasteurised chilled food shelf life
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
Hygiene implications of BRC7
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and ...
Continuing professional development through academies
Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business su...
Authenticity testing
Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7 ...
37th Annual Campden Lecture at Campden BRI Day 2015
Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company.
Preserving nutritional content
Julian South and James Luo discuss processing and preservation techniques that have a major role to play in optimising the nutritional content of ...
Process technology in product reformulation
Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these ...
Product reformulation
Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the ...
Cereal and cereal product specifications
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.
Exporting to the UK
Steve Spice and Julian South discuss some of the issues that those exporting food and drink to the UK need to consider – including labelling ...
Member interest groups (MIGs)
Member Interest Groups provide the close interactions with members that enable us to ensure that our R&D, services and products meet the nee...
Threat Assessment Critical Control Point (TACCP)
Richard Leathers, Quality Management Systems Specialists at Campden BRI, talks about TACCP – a systematic evaluation of vulnerable elements ...
Mitigating acrylamide formation in food
Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide...
36th Annual Campden Lecture at Campden BRI Day 2014
Dr Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo, discusses strategic R&D.
Package seal strength and integrity
Lynneric Potter, Packaging Specialist at Campden BRI, talks about package seal strength and integrity, and their implications, especially for ...
Replacing fats with oils
An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly ...
Troubleshooting taints
Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.
Food allergens - reference doses, action levels and labelling
Anton Alldrick and Helen Arrowsmith discuss aspects of allergen reference doses and action levels.
Change in food labelling legislation
Principal food law advisor Ruth Price discusses the main provisions of the Food Information Regulation, which is due to be enforced in December ...
What is root cause analysis?
Quality systems specialists Richard Leathers and Lorraine Green explain that it is the simplest and most effective way of analysing things that ...
Use of water within the food and drink industry
Anke Fendler, Environment Specialist at Campden BRI, talks about water and the use of water within the food and drinks industry.
35th Annual Campden Lecture at Campden BRI Day 2013
Michael H. McCain, President and CEO of Maple Leaf Foods Inc., Canada, outlines sustainable food production systems.
DNA profiling of fish
Steve Garrett, Molecular biologist at Campden BRI, talks about the use of DNA profiling to test the species of origin of fish and fish produ...
Thermal processing validation
Joy Gaze and Martin George explain how microbial surrogates are regularly used in processing trials to determine the lethality of a process.
Cold plasma inactivation of food microorganisms
Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas, and how this could deliver new cleaning ...
34th Annual Campden Lecture at Campden BRI Day 2012
'A sustainable future?' delivered by Fiona Dawson, President of Mars Chocolate UK.
Major trends, drivers and current activities in product innovation
Technologist Emma Hanby describes some of the major trends, drivers and current activities in product innovation.
How to pasteurise dry ingredients
Technologist Craig Leadley explains how to pasteurise dry ingredients, and new equipment at Campden BRI that could help companies with their ...
Sustainable crop protection
Agronomist Richard Stanley explains how a new project is exploring the role of biological control and integrated crop management strategies.
'Hurdle technology' and 'sub-lethal stresses' in controlling Listeria
Microbiologist Greg Jones describes a project looking afresh at 'hurdle technology' and 'sub-lethal stresses' in controlling Listeria.
33rd Annual Campden Lecture at Campden BRI Day 2011
Taking 'Challenges for business' as his theme, Miles Templeman, Director General of the Institute of Directors, reflected on issues faced by ...
Microscopy and product development
This podcast talks about how microscopy can help inform product development and troubleshoot quality problems that can arise.
Air flow management
Martin George of our Food Manufacturing Technologies Department talks about modelling air flow, factors that affect it, and how it can contribute ...
Understanding consumers
Sarah Thomas of our Consumer and Sensory Sciences Department talks about some of the techniques that can be used to understand how consumers ...
Salmonella management in low water activity food products
How Salmonella survives in environments associated with production of low water activity products.
Food packaging testing
Emma Hanby talks about the tests available to ensure packaging can withstand the rigors of transport, troubleshoot problems that arise, and even ...
Positron emission particle tracking
Martin George talks about positron emission particle tracking (PEPT) and how this can be used to assess the effectiveness of mixing operations.
Cereal processing
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.
Time-temperature integrators
Martin George explains what time–temperature integrators are and how they can help in the validation of thermal processes for a range of hea...
Product benchmarking
Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition.
Identification of foreign bodies in food
This podcast describes some approaches to the identification of foreign bodies found in foods, and how identifying the foreign body can help ...
Emerging technologies
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with ...
Wine quality
Geoff Taylor talks about how we can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems.
Determining the shelf-life of food products
Roy Betts, Head of Microbiology, explains predictive microbiology and challenge testing, and how the two complement each other in determining the ...
Pulsed light technology for surface decontamination
In this interview, reproduced courtesy of FoodProductionDaily, Campden BRI´s Craig Leadley talks about some of our work on pulsed light tech...
32nd Annual Campden Lecture at Campden BRI Day 2010
Taking 'Food in the future' as his theme, Ross Warburton, reflected on the many changes in food production and consumption over recent decades.
31st Annual Campden lecture at Campden BRI Day 2009
Jonathon Porritt CBE delivered the 31st Annual Campden lecture, addressing Sustainability through Food Security What are the challenges that face ...