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7 July 2011 | By Paul Catterall, Bakery Technology Manager, Campden BRI
Rules. We all need rules to exist in our complicated lives. Speed limits are a good example. Very important, they keep us safe on the roads. But we all have our own version of rules: in a 70 mph limit, it’s okay for me to drive at 74 mph, but…
27 June 2011 | By Campden BRI
Dr Roy Betts, Head of the Department of Microbiology at Campden BRI, was one of four people recently appointed to the ACMSF...
24 June 2011 | By Food Standards Agency
The Chair of the FSA, announced four new appointments to the Advisory Committee on the Microbiological Safety of Food...
23 June 2011 | By Campden BRI
Professor Colin Dennis, received the Myron Solberg Award at the annual conference of the Institute of Food Technologists (IFT)...
13 May 2011 | By Emma Hanby, Innovation Advisor, Campden BRI
Food packaging is core to managing the delivery of innovative, safe products to the consumer. The consumer has an increasing awareness of the impact of packaging on the environment. With the advent of the Courtauld Commitment to reduce the amount of packaging materials being sent to landfill, an increasing number…
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
5 November 2010 | By Alicja Malinowska & John Holah, Campden BRI
To meet retailer, customer and consumer expectations, there are increasing demands within the food industry for higher standards of microorganism control in food production environments. Traditional approaches such as cleaning and disinfection regimes have been targeting specific sites within the processing environment to control contamination. Such sites might include food…
4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…
12 May 2010 | By Dr. Mike Edwards, Microscopy Section, Campden BRI
Consumer complaints regarding foreign bodies are a constant problem for virtually all food companies, and so their prevention and control should be high on the list for all Quality and Technical Managers. The effective management of prevention and control of foreign bodies requires attention to many parts of the business,…
22 February 2010 | By Debra Smith, Research Manager, Food Hygiene Department, Campden BRI
The importance of hand hygiene in the transmission of infection in the medical field has been recognised since Semmelweis's observations in 1847 that the implementation of hand washing brought about a reduction in the deaths of women from puerperal fever1. In the food industry, links between food workers and the…
22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI
With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…
12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…
27 November 2009 | By Dr. John Holah, Head of Food Hygiene, Campden BRI
Whilst we believe that food safety is a major issue in the food industry, it rarely features in the press; hygiene in the healthcare sector, particularly related to the control of healthcare acquired infections (HAI’s), is, however, rarely out of the media. With the media attention focused on healthcare hygiene,…
3 December 2008 | By Dr Suzanne Jordan, Molecular Methods Manager, Campden BRI
Yeasts are a diverse range of organisms, many of which are beneficial to the food and drinks industry in fermentation and the flavour development of dairy, meat and beverage products. There are also strains that spoil products, resulting either in blowing packs or off odours and flavours.
