Air fryers – ensuring safety and quality
To discuss your needs
Regardless of the popularity and success of air fryers, the variability of cooking performance presents a food safety challenge to the food industry.
Air fryers are in high demand by consumers, with the media frequently featuring recipes that use them. Ensuring that the food that is cooked by air fryer is safe and delivers a quality eating experience every time is paramount for brands and manufacturers, and that’s where we come in.
Our technical teams have extensive experience in supporting clients and members to understand the advantages and disadvantages that exist around popular technologies such as air fryers.
Check out our white paper on the technical challenges of air fryer cooking instruction validation
What services does Campden BRI offer?
- Consultancy and support on how to approach air fryer cooking instruction development and BRCGS compliance.
- Recommendations (generation or verification) for air fryer cooking instructions can be performed using a laboratory procedure which considers the performance of the ten disparate air fryers that were used in our air-fryer performance research. The recommended instruction is not guaranteed to be suitable for every possible air fryer design available on the market (it is important the possible performance variability between air fryers is understood).
- Bespoke validation/verification services for a specific air fryer model (e.g. for model recipe guides), or selection thereof.
Contact our technical team today to discuss your needs regarding air fryers and ensure that you can take maximum advantage of this consumer trend whilst ensuring the safety of your customers.
Key contacts
About Greg Hooper
Greg has worked here at Campden BRI since 1990, after studying Applied Science (Physics and Chemistry). As part of his extensive knowledge and experience in thermal processing and microwave cooking, he was instrumental in setting up the microwave heating category rating system used in the UK, and has travelled internationally assisting and advising on the safe development of microwave products and rating systems.
About David Whittaker
David is a thermal and non-thermal processing specialist and has expertise across many food and beverage sectors.
David also delivers many thermal processing training courses and has a real passion for communication in this area, having spoken at several conferences and seminars on the topic, as well as contributing to Campden BRI guidelines.
About Lucinda Sturla
Luci graduated from the Royal Agricultural University with a degree in International Food and Agribusiness management in 2016. Before joining Campden BRI Luci, a trained chef, travelled the UK and abroad catering for private events and functions modifying menus and methods to adapt to clients’ individual tastes, dietary requirements, and nutritional goals.
Luci joined Campden BRI in 2020 and now looks after the Cooking Instruction Services team, generating, modifying, and verifying cooking instructions for all retailers using appliances such as Ovens, Microwaves, Hobs, Grills, Air-fryers, Deep-fat fryers, Steamers, and Toasters. The benefit of Luci’s background allows her to understand the culinary requirements in achieving both safely cooked products whilst ensuring organoleptic quality.
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com. Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079