Videos
– providing insight into the science and technology underpinning food and drink production, contact support@campdenbri.co.uk, if you would like further information on any of the topics covered.
About pulsed electric field (PEF) technology
In this short video Alicja Staskiewicz, Process Technologist in our Process Innovation team, explains how pulsed electric field (PEF) technology works and th...
Microscopy services: video
From foreign body identification, troubleshooting problems with food packaging materials, to the investigation and screening of a wide range of samples
Processing benefits with new technologies
In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working. Co...
Pulsed Electric Field (PEF)
In this short video, Danny Bayliss, New Technology Lead at Campden BRI, discusses how using new technologies can help you unlock smarter ways of working.
Visualising HACCP with BowTie barrier risk management - part 1
What is bowtie method and why this risk assessment tool should be used by any business involved in the food and drink industry.
Visualising HACCP with BowTie barrier risk management - part 2
More details how to build a BowTie diagram to assess risk in your business .
Visualising HACCP with BowTie barrier risk management - part 3
How different management systems can be linked to your bowtie diagram and how bowtie diagrams help promote relevant organisational improvements.
43rd Annual Campden Lecture 2021
Katherine Smart, Global Technical Director at Diageo Supply Chain & Procurement discusses building a sustainable legacy
How to take a clinical swab test to detect if you have COVID-19
This video shows you how to take a clinical swab test to detect if you have COVID-19.
How to take an environmental swab to detect the virus that causes COVID-19
This video demonstrates how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.
Member Interest Groups - an overview
This video gives an overview of the Campden BRI Member Interest Group (MIG) system and summarises what a MIG meeting is, what it aims to achieve, th...
Understanding industry needs
Craig Leadley, Head of Strategic Knowledge Development, talks about how we work with members to identify what they need from science and technology
42nd Annual Campden Lecture 2020
Sara Mortimore, VP Global Food Safety at Walmart discusses amplifying food safety in a rapidly changing world: how global collaboration builds consumer trust.
Listeria - an overview
Listeria monocytogenes is a pathogen that poses a significant risk to consumers if not kept under control.
COVID-19 outbreak
We have produced a short video summarising the main points around coronavirus and COVID-19 in relation to food and drink.
Quality and safety of cereals
Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.
Cleaning and disinfection of food factories – cleaning for allergen control
This short video offers some simple guidance for making informed choices when cleaning as part of an allergen control process.
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...
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.
BRCGS Packaging Issue 6: Key changes
BRC Global Standards has recently launched a new packaging standard with changes that bring it in line with Global Food Safety Initiative requirements.
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.
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.
Practical control of Listeria during food production
Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality r...
The importance of rheology
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
Calorie reduction through fibre enhancement
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’.
Improving food quality using advanced microbial profiling
How DNA profiling can reveal so much more about the microbiological quality of food.
3D printing of food
Gael Delamare explains how a member funded research project will evaluate 3D printing.
Microbiological shelf-life: how to set a safe shelf-life
In this whiteboard presentation, Linda Everis talks us through how to set a shelf-life and some ways of measuring microbiological shelf-life.
Success factors in food safety culture
Bertrand Emond talks about the success factors in food safety culture.
BRC Issue 8: Food safety culture
Bertrand Emond talks about the requirements for food safety culture in BRC Issue 8.
BRC Issue 8: Hygiene requirements
How to meet the new hygiene requirements in Issue 8 of the BRC Global Standard for Food Safety.
BRC Issue 8: Environmental monitoring
How to meet the new BRC Global Standard for Food Safety (issue 8) environmental monitoring requirement.
BRC Issue 8: Key changes
BRC Global Standard for Food Safety Issue 8 was launched in August 2018, with the first conducted against it from 1st February 2019.
Leamington consumer research centre
Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.
Advanced microbial profiling (AMP)
Greg Jones discusses the applications of AMP to the food and drink industry, such a factory hygiene, traceability, authenticity and shelf life. (Greg Jones)
Clean label sugar reduction
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products.
Blast chiller-freezer
Our Armfield blast chiller-freezer can blast chill, blast freeze or individually quick freeze products on a fluidised bed.
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)
Particle shape and size
Particle geometry can be used to assess quality control and quality management, and ultimately product performance (Vince Clark)
Ingredient selection to meet nutritional targets
We are working on a member funded project to develop a system to help improve the product reformulation process (Emma Hanby)
Food safety systems
Food safety systems and culture in meeting the needs of global markets (Andrew Collins)
New kit for emerging technologies
New and emerging preservation and packaging technologies are helping to extend shelf life and improve product quality. (Craig Leadley)
Rapid microbial identification
We have greatly enhanced the capacity and speed of our microbial identification capabilities by acquiring a MALDI–ToF mass spetrometry system. (Julie Archer)
Chemical risk assessment
New service, based on computer models, to assess the hazard of chemicals and identify if a contaminant could potentially pose a risk to human health. (Anton ...
Food structure and image analysis
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)
Microbiology process hall
Our microbiology process hall allows us to incorporate pathogens into studies and evaluate how processes reduce and eliminate contamination.
Virus research
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
Training Academies
In addition to our comprehensive range of training courses and conferences, we help companies to develop bespoke Training Academies. (Bertrand Emond)
Predicting the effects of hop blending
Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)
Using small-scale bubbles for cleaning
Research is looking into the use of small-scale bubbles for cleaning surfaces. (Dean Burfoot)
On-line technologies for food process control
Martin Whitworth discusses the progress of our research project into online process control. (Martin Whitworth)
Emerging technologies
Technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product. (Danny Bayliss)
Non–targeted screening methods
Research project will give members access to non-targeted analysis for 'unknown hazards'. (Danielle Cawdron)
Microbiological criteria for food and drink
Research project will provide much-needed guidance and advice on what levels of microorganisms would be acceptable in different foodstuffs. (Phil Voysey)
Producing shelf-stable cocktails
The consumption of cocktails is on the rise, and drinks companies are keen to capitalise on the increase in demand. (Geoff Taylor)
Superchilling to improve quality and shelf-life
Members have voted for a new project on superchilling for improved product shelf-life and quality. (Greg Jones)
LC/MS
The Liquid Chromatography–Mass Spectrometry instrument illustrated here can separate and quantify analytes.
UV light tunnel
UV light treatment is a non–thermal, non–chemical technology to inactivate microorganisms.
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.
X–ray micro–CT scanner
The x–ray micro–CT scanner is used to look at the internal structure of foods and packaging.
High pressure processing
High pressure can be used not just to pasteurise food products, but also to change their characteristics.
Challenge testing
A challenge test is the deliberate addition of specific microorganisms to monitor their growth in a product.
Coefficient of friction
Coefficient of Friction is a fundamental property of all materials which run on high speed printing and packaging lines.
Cold plasma
Although cold plasma is not yet established in the industry, it offers applications that could have significant benefits.
Sensory descriptive panel
Our Panel use a variety of methods to characterise the sensory quality of food and drink.
Flash pasteuriser
New Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.
Small–scale coffee roaster
Ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.
Sensory triangle testing
Determining whether the consumer can detect a difference between two similar products.
FT–IR spectroscopy
The most valuable application of FT–IR microscopy is in the chemical mapping of a sample of varying composition.
Pasteurisation of dried ingredients
The pasteurisation of dry ingredients requires specialised conditions.
Particle shape and size analysis
Particle shape and size can have a significant impact on many aspects of food.
Beer and food matching
Our experts can describe flavours in beer and food and help you understand how the different flavours interact.
Analysis and testing
Relevant, reliable and timely analytical results are essential for many of the day–to–day and strategic business decisions.
Pilot brewery
Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.
Power ultrasound
A versatile technique which has many applications in processing and is effective in microbial inactivation.
Pulsed light processing
This video demonstrates the use of pulsed light for the surface decontamination of food.
Hand washing technique
Hands are one of the major sources and routes for cross–contamination in the food industry.
Sparkling wine services
Our riddling plant offers bottling, riddling, foiling and labelling facilities.
Drinks carbonator
We have installed a new filler/carbonator in our pilot plant that will enable us to help clients improve their bottled drinks.
Product benchmarking
How our trained home economists can compare your product with others in the marketplace.
Rondo Smartline
This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.
Consumer panels for product testing
Product benchmarking provides independent assessment of products from an informed consumer perspective.
Foreign body identification
How we investigate foreign body problems and how this can be used to prevent recurrences of problems.
Glove box for modified atmosphere processing
This equipment allows products to be processed in an oxygen–free environment – paralleling the advantages of modified atmosphere packaging.
Image analysis and product quality
Sophisticated imaging technology can provide an insight into product composition, colour and physical structure.
Packaging testing – tensile strength
This test is used by food manufacturers to troubleshoot seal failure problems and to investigate seal integrity versus opening strength.
Packaging testing – permeability analysis
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrier properties are d...
Packaging – leak detection
This clip illustrates how leaks can be detected in packs when troubleshooting packaging problems or as part of seal strength assessment.
Packaging – peel testing
How we assess the force required to peel a lid from a container – used to measure the strength of a seal in relation to the ease with which the lid ...
Packaging – compression testing
How we test the load bearing strength of packaging to ascertain their ability to withstand stacking and other compression forces during distribution...
Packaging – burst testing
A test used by the packaging manufacturers and food and drink producers for quality control and troubleshooting.
Packaging – internal pressure resistance
How to determine the pressure that bottles can safely withstand when they are filled with carbonated drinks.
Bread quality testing
Looking at cell structure and assessing texture, as indicators of bread quality.
Flour testing
Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.
Milling
Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.
