Research projects

About

Academically supervised by the University of Portsmouth (UoP), this KTP project aims to develop and engineer an advanced system to streamline the collection and processing of data from various sources using innovative techniques. The goal is to leverage cutting-edge machine learning and artificial intelligence technologies to generate detailed reports forCampden BRI’s Food Law Alert - a service that provides members with timely updates on changes, developments, and alerts related to the UK and EU food legislation and regulations. This ensures the accurate and timely dissemination of information to industry stakeholders.

About

Poultry feeds are very prone to contamination with salmonellae. Guidance (2020) from the Agricultural Industries Confederation (AIC) requires validation of kill steps used to reduce this, with revalidation at least 6 monthly. This project sought to design and validate challenge test methods to verify lethality of treatments. We learned some useful techniques for inoculation of very large volumes of low moisture products and have developed a protocol for microbiological challenge testing in poultry feed mills. We are seeking a joint publication on this. Unfortunately, avian flu and other restrictions prevented access to the planned AIC member sites for trials. However, we have generated inactivation data for Salmonella and its surrogate in poultry feed mash.

Outputs

• Protein MIG presentation - Spring 2022

About

In association with University of Lincoln, this project assesses the potential for robotics and AI to perform hygiene tasks in food production. Some cleaning is achieved by CIP but the project targets those tasks that still require manual labour and which are amenable to automation

Outputs

• Manufacturing operations MIG presentation - Spring 2022

About

The goal of this work is to establish an accurate model for the minimum pasteurisation requirements of beer. Current pasteurisation regimes for beer have been challenged by Rachon et al. (2018) and shown to excessively heat beer products, far above the level required to ensure destruction of all spoilage microorganisms. High levels of pasteurisation may result in deleterious effects to the organoleptic properties of the beer, and potentially waste time, energy and result in higher costs. Supplying our clients with a ready-to-use model for the accurate pasteurisation of beer will enable massive savings and have a positive impact on sustainability action.

Outputs

• Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments
• Fermented and alcoholic drinks MIG presentation - Autumn 2023

About

Why are we doing this project?

The control of foodborne viruses is becoming increasingly critical in the food industry, yet there is limited information directly applicable to foods. Norovirus, hepatitis A, and hepatitis E are currently the most concerning viruses. However, the technical challenges associated with culturing these viruses in the laboratory, coupled with the difficulty in distinguishing between infectious and non-infectious particles, complicate the assessment of virus stability and infectivity. To overcome these challenges, alternative methods, such as the use of surrogate bacteriophages like MS2 and Phi X174, are employed. These surrogate viruses enable the assessment of control measures on infectivity of the virus.

How are we addressing this issue?

This project is designed to evaluate the effect of heat on virus control, using bacteriophages MS2 and Phi X174 as surrogates for foodborne viruses. We will assess how heat treatments, combined with variations in water activity (a_w) through the addition of solutes like sodium chloride, sucrose, and glycerol, impact virus stability and resistance. By comparing virus inactivation across different time/temperature combinations and water activity levels, we aim to generate reliable data on the effectiveness of heat treatments in reducing viral contamination in food products. The study involves applying heat treatments ranging from 60 to 85°C to bacteriophages MS2 and Phi X174 in solutions with a_w levels of 0.88 and 0.99, analysing the results using regression models to determine the heat resistance characteristics of these viruses.

About

This project expects to develop a routine method that will allow us to track microbial population dynamics in food produce from its place of origin through to consumption. By understanding what time points and spatial surfaces are critical to the hygiene and longevity of the food product, this will allow us select key microbes to target during the cleaning and hygiene routines. Using non-culturable methods such as 16S Illumina Sequencing we hope to produce a better understanding of the microbiome by not selecting for any time, temperature, or chemical pressures. Upon collection and breakdown of this data we hope to establish a method of understanding the microflora and show a number of applications within food factory hygiene control.

Outputs

• Protein MIG presentation - Autumn 2023
• R&D 482 - Using next-generation sequencing to track microbial population dynamics through food production
• RSS 2022:2a - ‘Factory to fridge’ bacterial population profiling 1: Population studies and culture-based biases
• RSS 2022:2b - ‘Factory to fridge’ bacterial population profiling 2: Tracking factory hygiene
• RSS 2022:2c - ‘Factory to fridge’ bacterial population profiling 3: Product maturation and population development
• RSS 2022:2d - ‘Factory to fridge’ bacterial population profiling 4: Shelf-life and population dynamics

About

Techniques and testing methods to identify transfer and removal of allergens from reusable packaging, and challenging emerging products with potential new allergens.

Outputs

• Blog: The allergenicity of edible algae – implications for food business operators
• Blog: What you need to know about kiwifruit and other emerging elicitors of food allergy
• Blog: Evaluating the food information, labelling and unintended food allergen presence of imported prepacked foods and drinks purchased online
• Evaluation of food allergen information, labelling and unintended food allergen presence in imported prepacked foods and drinks purchased online in the UK. Food Control (2024)
• Edible algae allergenicity – a short report. Journal of Applied Phycology (2023)
• Update on the global prevalence and severity of kiwifruit allergy: a scoping review. Int. J. Fd Sci. and Tech (2023)

About

Traditional sensory testing booths, while efficient, cannot replicate the real-world experience that consumers have with food and drink products. This could potentially be compromising the validity of the data collected from traditional sensory testing booths. Immersive technologies offer a promising solution to allow effective data collection in more realistic consumption contexts.

This research project has developed a new approach, using ‘Mixed Reality’ (MR; and combination of virtual reality and real-life tools) and a range of bespoke design features, to facilitate product assessments in virtual environments. Consumers were invited to undergo the entire product evaluation process immersed in virtual kitchen and bar contexts.

The study showed participants adapted to the virtual contexts quickly, successfully using the technology to both evaluate products and record their responses via the embedded virtual questionnaire.

This new method offers several advantages:

1. Cost-efficiency (by using entry-level, cable-free headsets (Meta Quest 2) rather than high-end tethered systems).
2. Improves accessibility and usability (by using intuitive hand gestures for all virtual interactions).
3. The experience’s programming guides participants through the study independently, minimising moderator intervention and facilitating a fully immersed experience.
4. Efficient data collection from multiple consumers concurrently. Initial findings indicate that this innovative approach yields rich, insightful data not typically obtained in booth environments.
5. Immersion in virtual bar and kitchen contexts boosts engagement and enhances consumers' ability to discern between products, highlighting the potential of using immersive technologies in sensory and consumer testing.

Outputs

• Improving immersive consumption contexts using virtual & mixed reality. Science Talks (2024)
• Sensory and consumer MIG presentation - Autumn 2023

About

This project seeks to understand how we can use packaging as a communication tool for the environmental impact of food products to enable more sustainable consumption in the UK. It addresses the following questions:

1. Consumption drivers: What environmental factors influence what consumers buy?
2. Understanding: How many of the factors used to calculate environmental scores are understood by or cared about by consumers. What information would they like to have?
3. Packaging: How is this environmental impact best communicated via packaging How do consumers respond to a physical-digital hybrid? Do they trust information on packaging?
4. Impact of communicated environmental factors on sustainable consumption: Does this information influence choices of consumers towards more sustainable consumption?

Outputs

• Packaging MIG presentation - Autumn 2024

About

An important new project looking at the risks from pathogens in low/no alc beverages. Traditional alcoholic beers are safe but once the alcohol is removed then there can be increased risks. This project seeks to demonstrate any presence of pathogens in commercial products and seeks to produce data to enable safe products to be manufactured in the future.

Outputs

• Fermented and alcoholic drinks MIG presentation - Autumn 2023
• Fermented and alcoholic drinks MIG presentation - Autumn 2022

About

Why are we doing this project?

The demand for organic, vegan, and clean-label food products is on the rise, leading to an increased need for natural antimicrobial additives. These natural antimicrobials can help preserve taste and enhance flavour while controlling the growth of microorganisms, including pathogens and spoilage organisms. However, despite the wide range of natural antimicrobial products available on the market, there is a gap in understanding their application and effectiveness. Food producers and ingredient manufacturers require reliable data on the performance of these natural antimicrobials to ensure food safety and quality.

How are we addressing this issue?

This project aims to develop a comprehensive service that evaluates the application and effectiveness of natural antimicrobials. Initially, a range of natural antimicrobial products will be tested to assess their effectiveness against a variety of microorganisms. This will help determine the scope of their effectiveness by answering the question: "What types of microorganisms are these antimicrobials effective against?" (e.g., Gram-negative bacteria, Gram-positive bacteria, or moulds). The next stage involves determining the minimum inhibitory concentration (MIC) for some selected natural antimicrobials against a relevant species or group of microorganisms. Additionally, we will conduct microbiological challenge testing within actual food products produced with an antimicrobial product to verify their effectiveness within a food matrix against target microorganisms. This project will establish a range of tests and provide proof of concept for natural antimicrobial testing.

Outputs

• Microbiology MIG presentation - Spring 2024

About

Project objective

Rheology has been extensively applied to associate in-mouth properties to sensory perception. However, rheology alone is not enough to explain mouthfeel perception. Lubrication between oral surfaces is a dominating mechanism that relates texture to mouthfeel. Tribology refers to the study of friction, wear and lubrication on deformable surfaces (tongue, palate and teeth). This project aims to evaluate the potential of instrumental tribology measurements for food.

Project progress

Dairy and non-dairy yoghurts were studied as a case study. Samples were characterised by rheology, particle size, microscopy and for tribology using an MTM instrument with a stainless steel ball and a silicone elastomer surface. Statistical comparisons were made with sensory assessments.

We concluded that, as currently applied, tribology cannot replace sensory assessments, but can be used as a supplementary physical characterisation method. The work has been completed and an R&D report is in preparation.

About

Project complete.

Outputs

• RSS - Characterisation of spent mushroom compost

About

Project overview coming soon

Outputs

• Blog: Microbiological safety of plant-based meat alternatives
• Protein source & safety of plant-based sausages. The World of Food Ingredients (2024)
• Joint Protein MIG and Raw materials and ingredients MIG presentation - Autumn 2023

About

Why are we doing this project?

As with other sectors in the food industry, the poultry industry is increasingly facing the challenge of food fraud, where there is potential for lower-quality chicken meat to be sold as meat from premium breeds. This not only misleads consumers but also poses risks to public health and undermines the industry's integrity. In order to combat fraudulent activities, the food industry needs an accurate, reliable method of identifying one breed from another.

How are we addressing this issue?

Different chicken breeds will have a unique genetic profile and this project aims to address potential errors in the poultry supply chain, by developing a genomic analysis service to identify the breed of broiler chickens from meat samples. This initiative will establish methods for DNA extraction and sequencing, develop a bioinformatic pipeline for data analysis, and create a comprehensive breed database. By conducting blind validation trials, we will ensure the accuracy and reliability of the breed identification method. This service will enable precise breed verification, ensuring product authenticity and enhancing food safety and quality in the poultry sector.

About

Why are we doing this project?

There are several food borne pathogens that produce toxins during their growth cycle, and it is these toxins rather than the organisms themselves that are responsible for food poisoning illnesses such as diarrhoea, gastroenteritis or worse. Controlling factors for growth of the organisms are well known but conversely, little is known about the conditions under which some key toxin-producing bacterial pathogens produce toxins in foods. Such information would aid effective food safety management strategies.

How are we addressing this issue?

This project aims to enhance our understanding of key toxin-producing foodborne pathogens— Staphylococcus aureus, Bacillus cereus group, and Clostridium botulinum— by identifying the environmental conditions that trigger toxin production. By focusing on critical factors such as temperature, pH, and water activity, we will explore the specific thresholds that promote toxin generation. The research will also refine methods for detecting these toxins in food, contributing to improved food safety protocols. The outcomes will bolster Campden BRI’s testing capabilities and knowledge regarding these pathogens, leading to more effective food safety strategies and intervention techniques to prevent food intoxication.

About

This project will develop a software product to predict the effect of changes in thermal processing conditions, for example for steam retorts, using well-established models. This will allow users to optimise a thermal process quickly and efficiently, via the three-way predictive analysis of energy costs in conjunction with microbiological safety (process lethality) and quality optimisation.

Project progress

In collaboration with a software developer, we have a prototype of the software and will make this available to relevant staff for testing in December. We remain on track to launch this new software product in early 2025.

About

This project aims to enhance and expand Campden BRI's molecular capabilities, building on our next-generation sequencing services for members and clients. We are developing our whole genome sequencing (WGS) service with in-house trials to demonstrate its accuracy and effectiveness in identifying bacteria and yeasts (with moulds to follow later) to the highest level of identification currently possible. Furthermore, we are tailoring this service to meet the specific needs of our members by conducting additional research in two key areas: probiotics and spoilage within the brewing industry. By the conclusion of this project, whole genome sequencing will be an integral part of our molecular toolbox, designed to support your specific requirements.

Progress

Current work involves validating our methods against known sequenced genomes for probiotics and those associated with beverage spoilage. Our bioinformatics pipeline has been developed, and we plan to test it on unknown isolates in the new year. This approach will enable us to uncover new insights and expand our service offering beyond basic identification, allowing us to better meet the diverse needs of our members and clients, tailored to their specific situations.

About

In this project, the key beverage producers will be invited to cooperate. They will be asked to supply one or two products which will be used for validation. A minimum of ten different beverages (alcoholic and alcohol-free, beers, ciders, cocktails, soft drinks etc.) will be tested in this study. D and z-values of our yeast ascospores bioindicator and Enterococcus faecium NRRL B-2354 will be determined in each liquid, at 4 - 5 different pasteurisation temperatures (65 - 80°C), using the flask method and based on these values the optimised pasteurisation level will be calculated and verification trials will be performed in pilot plant flash pasteuriser (to be purchased). For each product, four trials (each at a different temperature/time condition) will be performed. One of these will be performed at standard pasteurisation conditions and the other three will be performed at optimised conditions. The energy consumption will be measured for each trial and usage compared. The outcome of the project will be presented at MIGs and several key conferences such as World Brewing Congress, Trends in Brewing, EBC/Brewers of Europe, IBD - Asia Pacific and on BruLab - Spotify/Apple podcast.

Outputs

• Heat resistance of Lacrobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer. Journal of the Institute of Brewing (2024)

About

Rising costs of nitrogen fertiliser, the environmental impact of run-off and the carbon footprint of its production create pressure on the availability of high protein wheat. Although bread remains an important source of protein in the diet, members have challenged us to identify approaches to achieve good bread with lower protein wheat. This was one of the benefits of the Chorleywood bread process (CBP), but the challenge is to go further. Plant breeders seek to develop wheat varieties that deliver good gluten functionality from minimal nitrogen inputs. This project instead evaluates several potential baking process and recipe approaches.

About

PROSEED alternative protein products aim to valorise abundant wine industry side stream towards higher value circular applications within a number of value chains. In fact, the new products will be the result of an innovative bioprocess - using spent grape seeds as starting point - which will find a new life as ingredient in the food and beverage industry, replacing animal-based as well as imported ingredients. The project is co-funded by the EIT Food and focuses on the production and commercialisation of one circular-based environmentally and economically sustainable new protein product. CBHU's activity is related to co-creation activtites with companies and consumers.

About

The RIS* PD (Regional Innovation Scheme Professional Development) is a multidimensional educational program run by EIT Food, created to up-skill as well as to re-skill the farmers, SMEs employees, and young professionals, considered to be the game changers of the food sector in their regions. The main purpose of this program is to invite career progressors from the agri-food world, men and equally treated women, to turn their innovative ideas into action, to become entrepreneurs in their business and lead sustainability challenges in their geographical areas. Fully integrated and interactive workshops are designed to provide participants with mainstream tools, best real-time NPD techniques and management practices from the extended network of EIT Food partner companies and Rising Food Stars.

About

In line with the new CAP post2020, the F2F Strategy and the Green Deal, the EU4Advice Project will develop enabling methodologies and tools to connect short food supply chains (SFSCs) advisors in a common network with the aim of fostering the upscaling of consumer-producer chains across Europe. The main objective of EU4Advice project is to settle the foundations and structures required to ensure effective capacity building of SFSC actors through fluent knowledge transfer. Applying the principles of the interactive innovation model, EU4Advice project aims to boost the role of advisors as catalysers of the knowledge flow from research to practice, through the creation of an EU network of advisors with knowledge and expertise on SFSC issues, and the implementation of measures towards the effective integration of SFSC advisors into national AKIS by implementing new governance models that facilitates the integration of SFSCs advisory services. EU4Advice clearly deals with the important goals of the Farm2Fork Strategy, as it is intended to promote the most sustainable and empowering SFSC models, which constitute a promising and emerging sustainable alternative to globalized food systems, with strong potential to empower both producers and consumers while, at the same time, reducing the environmental footprint and enhancing the competitiveness of the agri-food system.

About

'European food chain supply to reduce GHG emissions by 2050'
The focus of the ENOUGH project is to contribute to the EU Farm to Fork Strategy by identifying how the food industry can:

• Reduce GHG-emissions by at least 50% by 2050 compared with 1990 levels.
• Achieve climate neutrality for food businesses by reducing energy use and increasing energy efficiency by 2030.
• Improve the overall integrated sustainability of food systems (including social/health, climate/environmental and economic aspects) whilst at the same time meeting societal goals.
• Increase awareness among policymakers, businesses, investors, entrepreneurs, institutions, stakeholders and citizens of selected innovative systemic solutions and their potential for uptake at the EU scale.ű

About

Prevention of DIABetes with OLEanolic Acid. The main aim of the project is to create a new food Oleanolic acid enriched extra virgin olive oil (EVOO) able to fight against the emergence of diabetes, generating a new food product that allow to improve health of consumers. CBHU’s activities related to the legal aspects of its labelling and consumer studies on sensory claims.