White papers
– 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.
What are the differences between nutrient profiling models and ultra-processed food classifications?
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
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...
How to win the fight against food crime
Our food crime, member-only event focussed on the latest information and thinking on identifying and dealing with the threat of food fraud. This white paper ...
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...
Allergen labelling
In EU legislation, there are 14 groups of food raw materials that must be labelled on food and drink packages if they have been deliberately included as an i...
Frequently answered questions about EU-harmonised and UK food law
Based on common enquiries received by our Regulatory Affairs team, we have compiled some key information on the provision of information on labels of prepack...
Cooking energy and cost rating white paper
Many consumers are considering the cost of cooking food products at home, as well as which appliances and methods may help them to minimise these costs.
Identification of foreign bodies
Analytical methods and identification strategies involved in investigating foreign bodies, key considerations for typical foreign body categories, and how kn...
Talking safety and quality Culture Excellence at Campden BRI’s 8th annual seminar
For the third year in a row, the 8th annual Safety and Culture Excellence seminar has been delivered virtually by Campden BRI in partnership with Taylor Shan...
Heating characteristics of domestic air fryers – technical challenges affecting cooking instruction validation
The detail and data from our study of air fryer cooking performance across a range of models, types and cavity sizes. In this white paper, we explore the imp...
Talking safety and quality Culture Excellence at Campden BRI’s 7th annual seminar
Now in its seventh year, Campden BRI in partnership with TSI, delivered the Safety and Quality Culture Excellence conference to an online audience on the 8 a...
Talking safety and quality Culture Excellence at Campden BRI’s 6th Annual Seminar
‘Culture’ is the “shared values, beliefs and norms that affect mind-set and behaviour toward food safety.
Legislation on country of origin or place of provenance for primary ingredients
Legislation relating to the provision of information on the origin of primary ingredients applies from 1 April 2020
Talking safety and quality Culture Excellence at Campden BRI’s 5th annual seminar
In any organisation, at every level the people are the critical component. Behaviours, beliefs, attitudes, competencies and personal values can all have an i...
Sensory claims substantiation: an overview
A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared ...
Microbiological challenge testing for process lethality - the devil is in the detail
Microbiological challenge testing is the process of deliberately inoculating a food or drink with a relevant microorganism(s)
Blockchain and emerging approaches supporting food safety management systems
A blockchain, in simple terms, is a growing list of records (called blocks) that are linked using cryptography.
Training aspects of food safety culture
Bertrand Emond, Head of Membership and Training at Campden BRI, explains how companies can achieve excellence in their training programmes to strengthen thei...
Norovirus in fresh and frozen produce on retail sale
No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.
Cooking (heating) instruction validation
The new BRC Issue 8 clause 5.2.5 relates to ensuring safe cooking (heating) instruction validation.
Rapid methods for hygiene determination
Food and drink manufacturers have a legal obligation to demonstrate the efficacy of their hygiene procedures
Avoiding the pitfalls of nutritional analysis
Ensuring the correct method of analysis is chosen, to capture an accurate nutritional profile, relies on accounting for the variability of several factors.
New insights for spoilage, shelf life and contamination of meat and fish products with advanced microbial profiling
AMP is a powerful DNA technique that we use at Campden BRI to determine the unique mix of microorganisms in a sample without needing to culture them in the lab.
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.
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.
Food safety culture excellence
The importance of food safety culture has become increasingly recognised in the past few years.
Legumes - an alternative to cereals?
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
Pesticides - a changing landscape that demands close monitoring
Discussion around the use of pesticides, or 'plant protection products', can often be emotive, and occasionally the lines between scientific and political ar...
A guide for the selection of suitable sensory methods
Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.
Microbial Whole Genome Sequencing
Whole Genome Sequencing (WGS) is a technique that enables the complete DNA base sequence of a microorganism to be determined.
Updates to Canadian food labelling requirements
Following swiftly on from similar changes in the United States, on 14th December 2016, Health Canada announced changes to certain labelling elements.
Microbial metagenomics and the food industry
Metagenomics is a technique that takes advantage of recent advances in DNA sequencing technology allowing huge numbers of different individual DNA sequences ...
Egg as a vital baking ingredient
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
Predictive microbiological models
Predictive microbiological models are tools that can be used to assess product shelflife and safety.
Halal compliance, the big issue?
One of the areas that our International Regulatory Affairs team frequently get asked about is compliance with Halal requirements.
Exporting food and drink to the USA
The United States is an attractive market for many UK and European food and drink manufacturers.
United States Food and Drug Administration Nutrition Facts Panel Requirements Update
In one of the largest changes to food labelling legislation in the United States of America for decades, the "iconic" Nutrition Facts Panel on food packages ...
Changes to gluten-free labelling legislation
The legislation regarding gluten-free labelling and information is changing; new rules apply from 20th July 2016.
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.
Validation of cleaning
Thorough cleaning is a crucial prerequisite to sound hygienic conditions in any food manufacturing environment.
Foodborne viruses - what they cause, how they get into food, and what we can do about it
In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.
Nutrition and health labelling
Adequate human nutrition requires the regular intake of around fifty different components of foods, split between the macronutrients, the micronutrients and ...
Non-destructive imaging of food and packaging using X-ray micro-CT
X-ray micro-CT is a non-destructive imaging technique that allows internal food and packaging structure to be investigated.
Developing food and drink for a nutrition, health and wellbeing market
We are all acutely aware of the growing concerns surrounding our health.
Microbiological aspects and considerations of a range of process technologies
The development, evaluation, commissioning and validation of new process technologies has one common goal.
Dry decontamination techniques – What are the emerging options?
Wet decontamination techniques have been traditionally used to remove microorganisms from foods and surfaces.
Technical challenges with novel alcoholic beverages
There has been an explosion of product development in the alcoholic beverages industry
Microbiological safety and quality of chilled pasteurised food products
Over the past 20 years or so, the chilled foods industry has been using two target pasteurisation processes for products such as chilled soups, sauces, ready...
Objective measurement of food textural properties
Texture of foods includes a complex group of physical properties that result from the structural make up of the food.
Using protein separation techniques to understand protein performance in food systems
Understanding how raw ingredients function in food systems is critical to controlling final product quality
Food Information to Consumers Regulation: FAQs
The Food Information to Consumers Regulation (Regulation (EU) 1169/2011) is being referred to using several different abbreviations.
Personnel and personal hygiene
Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry.
Ensuring that your packaging is fit for purpose
When deciding what packaging to use for a particular product, the packaging itself cannot be evaluated in isolation.
Tolerances for nutrient values declared on a food or drink label
Tolerances for nutrition labelling purposes are important as it is not possible for foods to always contain the exact levels of energy and nutrients that are...
Preparing a due diligence analysis plan for a brewery
A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.
Practical microbiology training
This document identifies the key areas of microbiological training required by industry personnel to fulfil their tasks.
Microbiology proficiency testing schemes factsheet
This fact sheet briefly outlines how proficiency schemes work, and why they are important.
Sustainable Crop Protection
Pesticides are a vital tool for farmers and growers to enable the production of economic yields of marketable crops which meet the requirements of the supply...
A planning guide for implementing FIC labelling changes
Having worked on the practical implementation of getting the requirements of FIC onto a physical label, I understand how difficult and daunting this task can...
Choosing a Method Validation Procedure
Laboratories use a variety of approaches to help ensure that they get the right result. One of these is method validation.
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.
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.
Mapping distributions of components in food through image analysis
A wide range of imaging and microscopy methods are used to study the structure and appearance of food products.
Animal Feed Safety and Quality
Animal feed safety and quality have come to the forefront in recent years.
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
The Food Information Regulation: 10 things you need to know
The Food Information Regulation has finally been agreed. Published on 22 November 2011, it came into force on 13 December 2011.
Yeasts and moulds – they get everywhere!
Fungi (yeasts and moulds) cause a variety of problems throughout the food industry – some of which are 'hidden'.
Salt analysis - make sure you understand the results
Salt analysis (via both sodium and chloride determination) is one of the many chemical analytical services available at Campden BRI.
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 ...
Chemical hazards in food*
This review gives a broad overview of the types of chemical hazards that can occur in foodstuffs.
How to determine product microbiological shelf–life
In determining the shelf-life of a particular food, the first pre-requisite is to know what particular characteristic of the food is going to be the limiting...
Uncertainty of Measurement: what it means
Testing laboratories have, by necessity, become familiar with the concept of measurement uncertainty.