This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running. It will allow us to investigate different formulations and processing regimes, for example through the low-stress sheeting of pastry and bread doughs.
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...
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...
Due to consumer considerations around sustainability, ethics and health, the demand for plant-based products continues to rise. We have received a growing nu...
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 6 April 2022
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...
For many years, Campden BRI has maintained a manual of methods for assessment of cereals and cereal products which are widely used in the milling, baking and...
