NPD and reformulation
New food product development is the process that creates new products for the market, whereas food reformulation changes existing products to meet new demands. Below is a collection of articles related to product development and reformulation. To find out more about our product development and reformulation services get in touch – support@campdenbri.co.uk.
Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)
Updated. An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restricti...
Harness the power of sensory insights
The benefits and applications of sensory insights in helping clients make more informed and meaningful commercial decisions – for successful product developm...
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...
Key considerations for safe and successful reformulation
There are lots of reasons to replace ingredients and reformulate – but how do you do it safely? Here we explore some key considerations for the safe replacem...
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...
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...
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...
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...
What are the regulatory considerations around ‘natural’ alternatives to additives in the EU and UK?
In the EU and UK, food additives need to undergo an authorisation procedure before use in food products. Here we cover how food additives are regulated, how ...
Tools for streamlined and successful product development
Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...
Track the quality of your products using benchmarking
Benchmarking is an excellent, cost-effective way to get an ‘informed consumer’ perspective on your products, without the need to pay for input from real cons...
The power of using time-based sensory mapping with consumers to characterise your product
The power of sensory data from consumers. A guide to the key outputs of conducting time-based sensory mapping with consumers , the valuable applications of t...
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...
The benefits of applying consumer insights
Whether developing a new product, optimising an existing one, or looking to leverage insights into consumer journeys, we can help you produce winning product...
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...
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...
Plant protein functionality: tools to assist with a growing trend
Using plant-based proteins can present challenges, especially where you are trying to replace the functionalities of animal-based ingredients, such as eggs.
Egg functionality: tackling variability and ensuring product quality
Egg characteristics will vary depending on the diet, environment and genetics of the hens, as well as the production practices, age of the eggs and their sto...
Creating the texture that consumers want from plant-based alternatives to meat
Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...
Waste valorisation: reformulating with food ‘waste’ to double fibre content
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
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...
5 ways to optimise the packaging of your food and drink products
Exploring five of the many ways that packaging can be optimised to maximise your food and drink product profitability. From directly reducing packaging costs...
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...
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 ...
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...
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...
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...
How resilient is your supply chain?
Campden BRI has a long history of providing specialist advice to the food and drink industry on best practice for ensuring that supply chains remain resilien...
Trialling plant-based replacements for egg in bakery
Due to consumer considerations around sustainability, ethics and health, the demand for plant-based products continues to rise. We have received a growing nu...
Discover the solution for your failing product
Physical characterisation is important when analysing and measuring the ‘quality’ of food and drink products.
4 ways to reduce food and drink product costs and boost revenue
The cost of commodities, including raw materials, continues to rise sharply, affecting margins. With the situation set to continue well into 2022, there are ...
Webinar: Food and drink science MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 29 March 2022
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...
Titanium dioxide: The reformulation challenge countdown has started
Titanium dioxide (TiO2), also known as E171, is widely used for optimising whiteness to foods. Following the adoption and publication of a new EU Regulation ...
Webinar: Food and drink science MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 4 November 2021.
Sowing the seeds of success for plant-based product
With the growing adoption of plant-based diets, is your NPD capitalising on recent trends and meeting the expectations of an increasingly discerning customer...
The future of food – what innovative products are students developing?
A promising way to spark innovation and bring a new perspective to NPD is to have passionate students design - from scratch - new, inventive food products.
Eggs: Just how crucial are they in baked goods?
In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.
4 key steps to ensure NPD success with alcohol and no/low alcohol drinks
Right now, the alcohol and no/low alcohol markets are booming, but is your NPD capitalising on recent trends and reaching the growing band of consumers?
Food innovation and product design – 5 key considerations to create products consumers will love
Consumer choice has never been greater. How can you continue to capture the consumer’s attention in a saturated market and ensure your product’s success?
Food colour – just how important is it?
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,
Using natural thickeners to achieve clean label products
If you’re like most people, then picking up a product to find unfamiliar, chemically synthesised ingredients on the back is a big turn-off – it may even diss...
Reducing sugar with extruded flour
When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,
Reducing portion size - how low can we go?
Obesity remains a problem in the UK, and product downsizing is just one of the ways we can try to help. It also offers an effective cost optimisation strateg...
Vegan and vegetarian products - help with the challenge
Assisting the industry with the various challenges posed by the growing trend for vegan and vegetarian foods and drinks, including a focus on the associated ...
Consumer acceptance of new and emerging ingredients
Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredi...
Calorie reduction and fibre enhancement
This project will provide an understanding of the functionality of fibres, potential new sources of fibre and which fibres perform best in certain products.
Novel natural preservative systems for use in drinks, sauces and other high aw foods
This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effec...
3D printing of food
3D printing is a rapidly growing technology that is already in widespread use for customised,
Comparing products for NPD and market success
Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.
Clean label sugar reduction
This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised.
Demonstrating control of Listeria in food
A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...
Reformulating with food ‘waste’ to double fibre content
As part of our research into calorie reduction and fibre enhancement, we successfully used food waste to double the fibre content of a tortilla.
3D printing of food
This project will explore the potential and limitations of 3D printing for the food industry.
Design and modelling of the impact of food structure on food texture
This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.
Investigating plant-based proteins
With the rise of veganism and flexitarian diets, the industry is looking for alternatives to egg, diary and animal-based proteins.
Ingredient selection to meet compositional and nutritional targets
This project will develop a database tool to guide ingredient selection during formulation against compositional and nutritional targets.
Functionality of novel ingredients from natural sources
This project will assess the performance of selected food ingredients.
Nutrition, diet and health – challenges faced by the bakery sector
There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...
Texture analysis – getting it right
Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...
The importance of food colour and the challenges of clean label
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour, it can also influence consumer...
How can you meet the meat-free trend?
The trend for vegan food has spread quickly through the market, with meat alternatives and dairy alternatives proving popular with consumers
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 ...
Cannabidiol in food and drink – what are the issues?
Ingredients derived from hemp (Cannabis sativa) are stimulating innovation in a wide range of food and drink products.
3D printing of food
Gael Delamare explains how a member funded research project will evaluate 3D printing.
Potential of plant proteins for ingredient and product development
This project will develop techniques to produce protein rich ingredients cost and time efficiently.
Pasteurisation of beer achieved using significantly fewer pasteurisation units
Optimising pasteurisation for different beer styles and microorganisms is likely to result in reduced costs, lower energy utilisation and decreased water was...
Sausages NPD
Unusual fillings like wild boar and chorizo are now regularly available alongside more traditional pork or beef sausages and meat-free recipes.
Reformulation for calorie reduction
In this short podcast Sarah Thomas and Mike Adams discuss reformulation for calorie reduction.
Pet food development
Campden BRI worked with PetsLoveFresh, a start-up pet food business, to help them develop a premium dog food product from the initial concept to production a...
Creation of a Scottish rye whisky
We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company, ...
Maximise your chances of a successful product launch
The trade press and market research reports are filled with sobering statistics about new food and drink products failure rates, but this doesn’t tell the wh...
Emerging ingredients - technical challenges for innovation
This webinar identifies the latest on-trend ingredients and discusses the practical considerations for their use.
Pet food trends
Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet (Laura Elam)
Five pet food innovation trends to watch in 2018
Pets are big business: in the UK alone there are some 58 million, with an estimated 46% of households owning a pet.
How can enzymes make baked goods healthier?
The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...
Review of current salt replacing ingredients
The UK’s food industry is under continuing pressure from the government, health officials and retailers to reduce the amount of salt in their food products.
Use of pepite HT in sausages
Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...
Process development of retorted foods – your top three most frequently asked questions
Thousands of new food and drink products are launched in the UK each year. Many of those products will require a company to purchase a retort/autoclave cooker.
Legumes - an alternative to cereals?
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
Developing food for the ageing consumer - six things to consider
It's no secret that the average age of the European population is increasing - the over 60s now account for nearly a quarter of the total population.
Fast track food innovation
'Food development', 'new product development', 'product innovation' – whatever you call it, developing new successful products is essential for food and drin...
Egg as a vital baking ingredient
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
The challenge of NPD
Successful businesses need to innovate and introduce new products that are appealing, safe and produced at a cost that the consumer is willing to pay
Meat snacks product development
Traditionally seen as small portions eaten out with meal times, they may also be incorporated into the main meal, especially lunch, providing opportunities f...
FHIS - Creating a tasty burger with increased fibre
We were challenged as part of a project for FHIS to reformulate economy beef burgers to make them healthier.
Replacing the Southampton 6
This factsheet looks at the issues involved in product reformulation as they relate to replacing synthetic colours with more natural alternatives.
Sugar and energy reduction in drinks
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
Packaging issues relevant to product reheating
Product reheating is the warming of ready-cooked foods by consumers and food retailers.
Successful product launch
Did you know that over 8,000 new products are launched in UK retail stores every year? But how many of these remain on shelves post launch.
New Product Development: Safety first
Over recent years, there has been much development of new food and drink products which are lower in salt, sugar and fat and thus offer a healthier option to...
Developing food and drink for a nutrition, health and wellbeing market
We are all acutely aware of the growing concerns surrounding our health.
The role of the pilot plant
When designing healthy products with reduced levels sugar, fat or salt, or increased levels of nutrients such as vitamins, minerals and fibre, initial small ...
Nutrition, health and well–being
Product development for improved nutrition, health and wellbeing requires a multi–disciplinary approach.
Large–scale coffee roaster
This production–scale drum roaster can be used for roasting a variety of grains.
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 and ingredient development trials
Developing new products and ingredients often begins with a small-scale bench-top exercise.
Technical challenges with novel alcoholic beverages
There has been an explosion of product development in the alcoholic beverages industry
Campden BRI and Cotswolds Distillery create winning blend
Cotswolds Distillery enlisted the help of Campden BRI.
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 ...
Small–scale coffee roaster
Ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.
Drinks new product development
The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.
Optimising quality in product reheating
Reheating instructions on product labels are developed from a 'safety first' viewpoint, but there is much that can be done to optimise quality without compro...
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.
Incorporating consumer responses to food and beverage product development
In a developed market, the success or failure of a product will ultimately depend on what the purchaser or final consumer thinks of it.
Product development and the Responsibility Deal
The Public Health Responsibility Deal is a government–led initiative to tap into the potential for businesses and other influential organisations to make a s...
The pivotal role of the pilot plant
Large numbers of new products are launched on to retailer shelves every year.
Designing products for nutrition and health claims
When designing products with nutrition or health claims in mind it is important that you fully understand the legislation involved
Looks good, tastes good...
Sports drinks aim to provide water, energy and electrolytes in a form that is both palatable and easy to absorb.
Drinks carbonator
We have installed a new filler/carbonator in our pilot plant that will enable us to help clients improve their bottled drinks.
Salt – the ultimate multifunctional ingredient
It is about 12 years since I was asked by the Food and Drink Federation to do an independent review of the literature on the technological functions of salt ...
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.
Responsibility deal
On 15 March 2011 the UK Department of Health launched the Public Health Responsibility Deal with members of the voluntary sector, business, industry and the ...
Microscopy and product development
This podcast talks about how microscopy can help inform product development and troubleshoot quality problems that can arise.