Manufacturing and processing
Food manufacturing and food processing is the conversion of raw ingredients are turned into the final food product. Food manufacturing and processing can be done using many different methods. Below is a collection of articles related to food manufacturing and processing. To find out more about our food process and manufacturing services get in touch – support@campdenbri.co.uk.
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Insights from our Brewers’ Day event
Discover what we do to support our members in the brewing industry with a look at the highlights review piece from our recent Brewers’ Day event.
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Exploring the pathogenic challenges and uncertainties with low/no alcohol beer
Find out about the latest issues and research we’ve been exploring in brewing microbiology, which we will also discuss in more detail at our Brewers’ Day event.
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Key insights from our SafePlate 2024 event
Read how we support the thermal processing industry, offer guidance with topical presentations from experts and networking opportunities at our SafePlate event
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Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
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Our new pasteurisation optimisation research
To demonstrate that yeast ascospores can be used as a pasteurisation bioindicator for the validation of flash pasteurisation for various alcoholic and alcoho...
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Induction heating – applications and benefits for efficiency, sustainability and more
How induction heating works, its applications and benefits, and how we can help you to implement it for your products and processes.
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The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some intere...
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New ingredients, new processes: managing established risks
With the adoption of new ingredients and processing technologies, food business operators need to be aware of the associated food safety risks so that they c...
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Microbiological safety of plant-based meat alternatives
Plant-based food production often involves ingredients and processes that wouldn’t normally appear in their meat-based counterparts. As such, producers of pl...
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Highlights and insights from Millers’ Day 2024
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...
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Safely achieving clean label products through thermal, non-thermal and emerging processing techniques
‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...
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Understanding and controlling the threat of Shiga toxin-producing E. coli
Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent...
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Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls
Recalls of various prepacked, ready-to-eat sandwiches, wraps and salads have recently been announced due to possible contamination with E. coli. Is your busi...
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How to ensure robust challenge testing in process validations
Key considerations for conducting process validations, including challenge testing. Plus, some specific examples of how we help ensure that worst case is val...
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Optimising food allergen management – through risk management and risk communication
This white paper is structured into these four key sections and summarises some of the key insights and updates shared during our ‘Optimising food allergen m...
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Decontamination of herbs and spices – process validation and challenge testing for both established and emerging technologies
Herbs and spices can harbour pathogens but their quality can be negatively impacted by established decontamination processes.
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Preparing for 2024 – expected trends and challenges
What food and drink industry trends and threats are you preparing for as we head into the coming year? How will you and your business navigate the challenges...
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Achieving sustainability and efficiency through new technologies
By adopting advanced technologies and best practices, manufacturers can improve the efficiency and sustainability of many different food and drink processing...
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BRCGS Global Standard for Food Safety Issue 9: most common non-conformances
Our thoughts on the most common non-conformances raised since audits against Issue 9 began in February.
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Asking our network about their food allergen cross-contact concerns
We asked our LinkedIn network for feedback on allergen cross-contact via a number of poll questions about their concerns in this area.
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Q&A: investigating off flavours and taints
Our experts share their knowledge of off flavours and taints, and how they can support you in this area.
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Leveraging sensory insights throughout the product lifecycle
Explore the benefits of applying sensory analysis to produce robust sensory data and make more informed commercial decisions, as well as the risks of not inc...
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Research, partnerships and accessing funding
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
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Four sources of food allergen cross-contact from throughout the food chain
Allergen cross-contact can occur at every stage of the food chain, from ‘farm to fork’. Among the many sources of risk that food business operators must cons...
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5 reasons to optimise the pasteurisation of your beer and low pH beverages
Greg Rachon, Brewing Microbiology Section Lead, explains the benefits to beverage manufacturers of optimising their pasteurisation processes.
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Using our manufacturing best practice service to support your certification
Hear from Richard Leathers about two very different factories to which he has provided Manufacturing Best Practice support to help the teams gain new certifi...
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Are you getting the ingredients you paid for?
For more on analysis and testing, including rapid turnaround for urgent testing, visit our service pages.
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Attending the Institute of Food Science and Technology (IFST) Spring conference 2023
IFST’s Spring Conference was on ‘Taming the Perfect Storm’ and the interconnecting health, nutrition, food security and environmental challenges facing our i...
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Process validations for non-thermal and new technologies – have you validated the worst case?
We have explored factors outside those commonly considered in process validations, and found significant and substantial effects on the log reductions achiev...
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Understanding and maximising the shelf-life of drinks
Understanding the quality deterioration that can occur to shelf stable beverages can help developers design their product and its production process to facil...
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5 reasons to review product shelf-Life
Clearly shelf-life needs to be established as part of new product development, but there are plenty of other reasons why shelf-life must be reviewed – here w...
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How to build a convincing business case for your food or drink product optimisation strategy
How can you take your product optimisation strategy from concept to reality? Ultimately, you need backing from stakeholders. Here we provide four simple step...
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5 ways to benefit from food processing improvement strategies
Food processing technologies improve the efficiency and safety of the processes used to transform raw materials into finished food and beverage products. By ...
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Ingredient functionality: unlock power and control through detailed understanding
Knowing the purpose of each ingredient in your product, and what characteristics enable them to fulfil these, can help manufacturers to overcome challenges w...
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3 ways to cost-optimise your food and drink products to protect profits
Cost optimisation is one of two critical components of product optimisation, focussing on maintaining the value and quality of a product while improving its ...
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Minimise costs and maintain quality: 4 steps to successful reformulation
Now more than ever, your products must deliver superior value and quality at the lowest possible price. Regular cost optimisation — even for products that ar...
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Strategies to maximise food and drink product revenue while maintaining quality
Do you want to stay ahead of your competitors by maximising the market potential and profitability of your products? To deliver unrealised potential from you...
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So, you've optimised your product - but do your consumers agree?
Removing cost from your product can help to improve profitability, but you must also protect what your consumers value most. Conducting consumer research pre...
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Could your process benefit from pulsed electric field technology?
Danny Bayliss, New Technology Lead and Alicja Staskiewicz, Process Technologist share how pulsed electric field (PEF) technology works and the many ways it c...
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5 reasons to proactively optimise your food and drink products
As the global population continues to increase, so do the opportunities for food and drink manufacturers and suppliers.
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What will 2023 bring for the food and drink industry?
What food and drink industry trends and threats are you preparing for as we head into the coming year? How will you and your business navigate the challenges...
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Pet foods and the unknown risk to human health
Over the years, the pet food industry has suffered several foods scares resulting in adverse health effects to those owning pets and financial impacts. In th...
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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...
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Webinar: Meat and poultry MIG - Spring2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 10 March 2022
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Webinar: Processing, operations and preservation MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 9 March 2022
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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...
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Webinar: Processing, operations and preservation MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Spring. Thursday 19 October 2021.
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Cutting down on food waste while maintaining food safety
How can you cut down the food waste in your food business while ensuring food safety? Find out with these tips from our experts.
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Webinar: Meat and poultry MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 16 September 2021.
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The digitisation of processing – what role does Industry 4.0 play?
What are the benefits of applying Indsutry 4.0? In this blog we use a recent case study to demonstrate how introducing Industry 4.0 to an SME bakery boosted ...
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New guideline for heat preserved foods in progress
Do you use heat to preserve foods but lack up-to-date guidance? We’re currently revising guidelines to help the industry manage risk in this area with the be...
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UK Salmonella outbreak - the chicken bites that bite back
You’ve likely heard of the UK’s large food poisoning issue associated with Salmonella enteritidis. It’s linked to certain retailer-sold breaded chicken produ...
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5 things to consider before validating your thermal processes during COVID-19
It’s essential that your thermal processes are validated correctly. Find out from our expert what you need to consider before validating your thermal processes.
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Remote auditing to help you manage risk during the COVID-19 pandemic
COVID-19 has created global issues that have dramatically impacted food business operators.
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Technical challenges associated with reducing or replacing single use plastic packaging within the food and drink industry
This project will provide members with a better understanding of the UK’s recycling infrastructure for single use plastic packaging and exploring alternative...
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Intelligenc dough mixing using AI
The subject of bread making was one we thought as ideal for applying AI to model the process
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Pre-processing to improve natural nutrition and functionality of ingredients
This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food pro...
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Technologies for detection of foreign bodies and internal defects
New technologies will be reviewed, and practical trials of their capabilities will be conducted for foreign body and defect detection.
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Better factory hygiene: microbial population dynamics in food factories
Investigating the microflora of factories making different product categories including the changes in microbial populations over the course of a year during...
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3D printing of food
3D printing is a rapidly growing technology that is already in widespread use for customised,
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New technologies for food manufacturing
The focus for this project will be emerging technologies for improving quality and value and will conduct feasibility studies on commercially relevant emergi...
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Environmental monitoring – are you complying with BRCGS Issue 6?
Manufacturers of food packaging materials are now required to implement a microbiological environmental monitoring program, where appropriate, based on risk.
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3D printing of food
This project will explore the potential and limitations of 3D printing for the food industry.
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Inactivation of bacterial biofilms – new approaches
The aim of this project is to define the resistance of key spoilage organisms in their biofilm state.
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Practical control of Listeria during food production
This project sets out to produce an up to date one-stop-shop guideline document on controlling Listeria during food production.
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Chorleywood Bread Process – how it’s changed industry
If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...
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Modelling and simulation of food processes
Simulations enable the effects of process conditions to be evaluated and optimised computationally prior to experimental validation
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Are your cooking instructions correct?
Instruction validation relates to the need to ensure that cooking and heating instructions for consumers are tested rigorously, to ensure that food is safe t...
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Thermal process validation - methods
David Whittaker covers the methods we use to build the evidence that allows us to determine whether a thermal process will deliver a safely processed product.
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Thermal process validation - analysis and optimisation
David Whittaker covers how we interpret and use the results from a validation study to optimise a thermal process.
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Repurposing waste for ingredients: reusing and recycling food materials
‘Getting more from less’ was a major ‘need’ articulated by our members when we asked them what they needed from science and technology. We’re all aware of th...
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What are the benefits of continuous microwave processing?
Continuous microwave processing uses this mechanism to heat a product as it continually flows through a chamber.
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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 ...
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How to validate emerging technologies in food processing
Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering a safe product.
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3D printing of food
Gael Delamare explains how a member funded research project will evaluate 3D printing.
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Cooking (heating) instruction validation
The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.
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Physics in food manufacturing
An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector
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The application of validation principles to continuous thermal and non-thermal processing
The beauty of continuous thermal processing is that it allows a large quantity of product to be processed in a short time.
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New technologies for food and drink manufacturing
This webinar explains the feasibility studies that occurred up to June 2017, including UV-C and pulsed electric field processing. (Member ac...
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Pulsed electric field - the potential in food processing
Pulsed electric field processing is a well known non-thermal food preservation technique, but did you know it can also be used to improve product quality and...
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Five common process validation mistakes
Process validation is the collection and evaluation of data to establish that a process is capable of consistently delivering safe product.
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On-line technologies for food process control
This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the developm...
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Aseptic processing - process and hygiene
The aim of aseptic processing is to produce a sterile product through heat processing.
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Checking processes work
Validation of processes is an essential part of the manufacturing of food and drink.
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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 ...
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Validation of cleaning
Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.
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On-line technologies for food process control
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
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Mathematical Modelling - Get a slice of the action!
Have you ever considered using mathematical modelling to simulate your own process?
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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.
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UV light tunnel
UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.
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Microbiological aspects and considerations of a range of process technologies
The development, evaluation, commissioning and validation of new process technologies has one common goal.
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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 ...
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Technology innovation, development and validation
In a world which is constantly changing, manufacturers must adapt to stay ahead of competitors and continue to meet consumers' needs.
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High pressure processing
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
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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...
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Dry decontamination techniques – What are the emerging options?
Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.
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Cold plasma
Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.
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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...
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Flash pasteuriser
New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.
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Thermal process validation – always a hot topic
Verification is a key requirement for safe food production and confirms that a food safety system based around HACCP is working effectively.
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Surrogates for process validation
In my blog this time last year, I mentioned in passing the use of surrogate microorganisms in process validation regimes.
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Thermal – seven things you need to know about thermal process compliance....
Thermal processing is at the very centre of food preservation and is one of the most well-known and practiced areas of food manufacturing.
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Food reheating instructions
The selection of re-heating instructions using appropriate appliances can have a huge impact on the nutritional content and organoleptic quality of the food.
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Pasteurisation of dried ingredients
The pasteurisation of dry ingredients requires specialised conditions.
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The microbiology of process validation
The evaluation of the effectiveness of any food preservation process to reduce the target microbiological population is complicated.
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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.
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Power ultrasound
A versatile technique which has many applications in processing and is effective in microbial inactivation.
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Pulsed light processing
This video demonstrates the use of pulsed light for the surface decontamination of food.
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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 ...
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Innovative processing – if it's new, we're interested
With the drive still on for 'clean label' products and products that have fresh tasting characteristics with a good shelf life, the interest in 'new technolo...
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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 ...
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Developing cooking (heating) food product instructions for microwave and conventional ovens
Selecting the correct packaging and providing good heating or reheating instructions is as important to the quality and safety of heated product as is the ef...
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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 ...
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Salmonella management in low water activity food products
How Salmonella survives in environments associated with production of low water activity products.
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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.
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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...
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Emerging technologies
Craig Leadley talks about emerging technologies such as high pressure processing, ohmic heating and power ultrasound, and how these can help with ...
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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...
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Research collaboration in seafood processing
Helping address the technical needs of the seafood sector.