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food and drink innovation Campden BRI Technical services
food and drink innovation
Campden BRI
Technical services
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Contents______________________
1 Raw materials and ingredients
2 Manufacturing expertise
3 Manufacturing expertise - specialist sectorservices
4 Product development, quality andpackaging
5 Consumer studies
6 Food and drink safety
8 Analysis and testing
Technical supportfrom Campden BRI_________________________________________________
Practical application of technical excellence for the food and drink supply chain
We are membership based, with over 2,000 member sites in around 60 countries worldwide.
We work closely with members to ensure the industrial relevance of all services and underpinning R&D.
Our activities include analysis and testing, research anddevelopment, product innovation, process validation,consultancy, auditing, and training.
Our areas of expertise cover:
• manufacturing technologies -food processing (heating,chilling, freezing), aseptictechnology, microwaveheating, malting and brewing,milling, baking and extrusiontechnology, process controland instrumentation,packaging technology, energyuse and waste minimisation
• safety assurance - includinghygiene and sanitation,microbiology andpreservation, processingtechnologies, analysis andtesting (microbiological,chemical), and quality andsafety management
• product development andquality, consumer studies,market insights, sensoryscience, authenticity testing,shelf-life evaluation, labellingand legislation
• agri-food production,ingredients, raw materials, rawmaterial technology
• underpinning science - cerealand brewing science,microbiology, chemistry andbiochemistry, molecularbiology
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Ensuring rawmaterials andingredients are fit forpurpose
Agronomy
Services in all aspects of growing foodraw materials sustainably
• Advice on agronomic inputs -manure, treated waste, fertiliser andirrigation water - as well as onagronomic performance andsuitability for fresh and processingmarkets of different fruit, vegetableand cereal varieties
• Evaluation of crop husbandrypractices to ensure safety of rawmaterials
• Field and other trials to determinepesticide residue levels, taints andefficacy. Advice on legislationregarding pesticide usage, and onthe requirements of alternativeproduction systems - e.g. organic
• Implementation of quality systemsin primary production and rawmaterial procurement - HACCPin agriculture
• Sustainable practices
Characterisation
Ensuring that raw materials andingredients are fit for purpose
• Post harvest handling advice toensure quality and marketability ofproduce, and maximise shelf-life,including during storage, transport,retail display and consumer storage
• Provision of a range of commercialpackaging technologies includingmodified atmosphere packaging
• Evaluation of colour, flavour,texture and odour, includingassessments of consumeracceptability
• Evaluation of functionality ofingredients
• Analysis of nutritional andcompositional changes duringpost-harvest storage and shelf life
Raw materials and ingredients_______________________________________________________________
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Manufacturingexpertise_______________________________
Extensive expertise in all areas of foodpreservation and processing technologiesincluding milling, baking, extrusion, malting,brewing, heat processing (canning, asepticprocessing, ohmic heating, microwaveheating), chilling and freezing, drying, and‘new’ technologies such as high pressureprocessing, pulsed light and ultrasonics
Process validation to ensure safety of heat-processed foods - heat penetration trials,temperature distribution modelling
Advice on equipment selection and processcontrol to optimise efficiency and productquality
Advice on life-cycle, sustainability and carbonand water footprinting issues
Thermometer calibration
Pilot plant facilities
A range of processing equipment (see box),as well as packaging equipment - canseamers, glass capper, modified atmospherepackaging bag and tray sealers, Multivacpouch sealer, burst testing equipment, andgas analysers
Pilot plant equipment
• Malting and brewing plants, beerdispensing equipment
• Milling, baking and extrusion equipment
• Heat processing equipment - retorts,steam-jacketed pans, UHT andpasteurisation heat exchangers,temperature monitoring equipment
• Cryogenic and air blast chillers and freezers
• Hot air and freeze driers, vacuum cookerand cooler
• Deep fat fryers
• Microwaves and conventional ovens andhobs
• High-pressure processor
• Fruit and vegetable peeling and blanchingequipment
• Drinks carbonators and a citrus multi-juicer
• Sausage fillers and meat slicers
• Aerators for foams and mousses
• Mixers, blenders, homogenisers andcentrifuges
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technical support
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Cereals, milling and baking
Milling and grain processing - wide rangeof equipment (such as cereal mills andflour blenders) for processing wheat andother cereals in quantities of a fewgrams up to many kilograms
Specialist pilot-scale production andproduct development plant - for bread,biscuits, cakes and other flourconfectionery, pastry, cereal bars andextruded products
Variety identification services to matchvariety to end-use suitability, provideroutine variety checks and offerindependent analysis as required fordisputes
Specialist facilities for wheat and flourtesting, and ingredient functionality
Specialist milling and baking trainingfacilities
Brewing
Extensive pilot plant facilities andequipment - including state-of-the-artfermentation facility
Pilot scale roaster for the production ofspeciality malts
New variety trials (for which ourmicromalting services are particularlyuseful), safety evaluations and processoptimisation
Energy and water use
Crossflow microfiltration membraneevaluation
One-stop shop for assessing theinteraction of filter aids and beers
Advice on production of organic beers
Expertise in yeast microbiology
Specialist wine services
Manufacturing expertisespecialist sector services______________________________________________________________
Providingflexibility andinnovationthroughoperationalsupport
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A comprehensive service that addressesall aspects of product development andreformulation. Expertise covering cerealand bakery products, fruit and vegetableproducts, meat, fish and poultry, softdrinks, soups, sauces and compositeready meals - chilled, frozen, heat-preserved and other ambient-stableproducts.
• Market insights, brainstorming andproduct benchmarking (see opposite)
• Bespoke product development
• Reformulation for reduced fat andsalt reduction
• Replacement of additives withfunctional ingredients
• Supplementation with vitamins,minerals and antioxidants, andassessment of their stability
• Effect of processing on individualingredients and product stability
• Interaction of packaging materials,ingredients and process
• Quality issues - rancidity, texture,spoilage, staling
• Compositional mapping, imageanalysis and colour determination
• Legislation constraints - permittedadditives, labelling claims
• Consumer demands and preferences
• Microbiological aspects including shelflife and challenge testing
• Reheating instructions forconventional and microwave-heatedfoods
• Scale-up in our pilot plant
• Back-up analytical services
• Troubleshooting
Packaging
• Product, process and packagecompatability
• Barrier properties, leaks and sealintegrity
• Strength, tensile strength testing,compression testing, drop testing,burst testing
• Troubleshooting and fault diagnosis
• Biodegradable packaging, lightweighting and ‘alternative’ materials
Product development,quality and packaging__________________________________________________________________
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technical support
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Consumer studies______________________________________________________________
Consumer opinion
Investigation of consumer opinion onfood and drink in general, as well as onspecific products or groups of products,packaging and the issues of the day:
• Questionnaire design, field work,experimental design and full analysisinterpretation
• Workshops, group discussions,observation studies, as well as face-to-face interviews, productplacement, hall testing and internetresearch
• State-of-the art facilities, test kitchen,viewing studio and beer dispensing
• Dietary choices and satiety
Marketplace knowledge
• Benchmarking - independentassessment of products from aninformed consumer perspective
• Screening product concepts -identifying the best product fordevelopment
• Creative recipe developmentcombining food styles, trends andnovel use of ingredients andpackaging
• Idea generation, working as partof or alongside client teams
Helping you todeliver qualityproducts forthe consumer
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Factory hygiene audits and troubleshooting
Investigation of sources of contamination
Advice on legal requirements of factoryand equipment design
Physical and chemical contamination
Advice on preventing physicalcontamination (‘foreign bodies’) in food -in-line detection systems
Analysis of chemical contaminants andnatural toxins - advice on processing toremove toxins
Allergen management systems
Factory hygiene
Advisory, analytical and design services onreduction of microbial contaminationfrom food contact surfaces, non-contactsurfaces, water, people, protective clothingand air
Planning of factory and laboratorylayouts
Advice on hygienic suitability and testingof production equipment, process areabuilding materials - such as floor tiles andwall coverings - and air hygiene systems
Design, implementation and assessmentof cleaning and disinfection (sanitation)programmes
Evaluation of efficacy of detergents anddisinfectants
Food and drink safety_________________________________________________________________
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technical support
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Food safety management systems
HACCP - extensive internationalexperience of assisting with thedevelopment and implementation ofHACCP-based systems in foodbusinesses
Quality management - help for clients inall aspects of quality management - toensure that their systems meet legalrequirements, and the sometimes muchstricter requirements of their customers
Risk and crisis management services
Traceability systems and theirimplementation
Auditing - helping you achieve what youwant to do
Safety databases for the brewing sector
Food microbiology
Process validation and heat penetrationstudies to determine microbiological ‘kill’
Predictive modelling and microbiologicaltesting to determine product shelf life
Extensive knowledge of microbialgrowth and death characteristics
Specialist expertise in Clostridiumbotulinum, Salmonella, Escherichia coli,Listeria and other pathogenic microbes
Microbiological risk assessment studies
Specialist analysis and testing facilities forcharacterising, identifying and trackingpathogens
Designing safetyinto products and processes
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Analysis and testing______________________________________
Routine analysis and troubleshooting helpwhen things go wrong
Physical analysis
Foreign body identification - identificationof adventitious and deliberatecontaminants, helping to pinpoint thesource and advise on preventativesolutions. Expertise with glass, metal,stones and plastics, hair and fibres
Analysis of the structure of foods -imaging and colour analyses
Mapping food composition for quality
Ingredient functionality including wheatand flour testing
Authenticity determination
Examples include meat and fish speciation,variety identification, GMO status, pastaauthenticity, frozen versus fresh meat
Chemistry
Nutritional analysis:
Fats, proteins, and carbohydrates
• Dietary fibre (AOAC and Englyst)
• Meat and fish content
• Vitamins, minerals and trace elements,including salt
• Organic acids and alcohol
Pesticide analysis - both targetted andscreening
Analysis of additives - including preservatives,antioxidants, sweeteners, colours, emulsifiersand stabilisers and gelling agents.
Residue and contaminant analyses, such asmycotoxins, processing contaminants (e.g.3-MCPD and acrylamide), illegal adulterants(e.g. melamine and Sudan colours),environmental contaminants
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technical support
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Sensory analysis
Descriptive analysis - evaluation of theflavour, odour and texturecharacteristics of products
Discrimination testing - is one versionof a product noticeably different fromanother?
Product benchmarking - how doesone product compare with another?
Sensory quality analysis - how liked is aproduct?
Sensory method development andtaste analysis
Specialist brewing sensory services
Routine analysis and help when things go wrong
Microbiology
End product testing - routinemicrobiological analysis is important toconfirm that manufacturing controlmechanisms are effective
Pathogens (including Escherichia coliO157 - in a category 3 laboratory - andClostridium botulinum)
Spoilage organisms and indicatororganisms (those that indicate a potentialproblem in the production chain)
Microorganism identification andcharacterisation - utilising state-of-the-artbiochemical and molecular methods -including genetic fingerprinting to trackproblem organisms
Development and evaluation of new andadvanced microbiological methods
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Practical application of technical
excellence for the food and drink
supply chain
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We are the largest member-based food and drink
research centre in the world.
Our facilities include:
• 380 staff across four sites
• around 3,000 m2 of laboratories for food and
drink microbiology, hygiene, chemistry,
biochemistry, molecular biology, brewing and
cereal science, sensory and consumer studies, and
packaging technology
• around 3,500 m2 food and drink process hall and
pilot plant including malting and brewing, retorting,
chilling, milling, baking, hygiene and packaging
• 800 m2 of dedicated training and conference
facilities
For more detail including podcasts and case
studies visit www.campden.co.uk/services.htm
or email us at [email protected]
CCaammppddeenn BBRRIIStation RoadChipping CampdenGloucestershireGL55 6LD UK
Tel: +44(0)1386 842000 Fax: +44(0)1386 [email protected]
NNuuttffiieelldd ssiittee:: Centenary HallCoopers Hill RoadNutfieldSurrey RH1 4HY UK
Tel: +44(0)1737 822272Fax +44(0)1737 [email protected]
IIAATTCC ssiittee:: International Agri-Technology Centre LtdStoneleigh ParkNr CoventryWarwickshire CV8 2LZ UK
Tel: +44(0)2476 323967 [email protected] www.theiatc.org
HHuunnggaarryy ssiittee:: Campden BRI Magyarország Nonprofit Kft1096 BudapestHaller u. 2Hungary
Tel: +36 1 433 1480 [email protected]
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