The quest for trailblazing food science and technology students is underway, with the launch of the annual Ecotrophelia awards, backed by food and drink research and services organisation Campden BRI and the Institute of Food Science & Technology...
Food manufacturers have been invited to participate in a project that aims to better understand a technique that rapidly monitors the oxidative stability of a range of oils.
Food manufacturers need to show “transparency, honesty and clarity” if they are to overcome public misconceptions about the food industry, the boss of a leading research organisation has claimed.
How new technology will benefit food safety will fall under the spotlight, courtesy of Campden BRI, at this year’s Food Manufacture food safety conference.
Five teams of food science and technology students have been shortlisted to face a panel of industry ‘dragons’ in the 2017 Ecotrophelia UK final, which will take place at Campden BRI next month.
Food and drink product innovation will focus on extending product ranges and developing entirely new products in the food and drink sector over the next two years, a Campden BRI survey revealed.
Campden BRI has received accreditation from the UK Accreditation Service (UKAS) for its ergot mycotoxin testing method. Ergot alkaloids are mycotoxins which mainly affect cereals, such as wheat, rye, barley and oats and can cause problems from long-term...
Nutrition, health and well-being feature large in Campden BRI’s new research projects this year, with one study looking at improving the nutritional status of crops and another on ‘personalised nutrition’.
The food industry must engage more with consumers if it is to reassure them about what it does and get their buy-in for new advances in science and technology, according to a new survey published by research group Campden BRI on January 6.
Tomorrrow’s food factories will look very different to the ones of today, being designed to raise efficiencies and reduce the cost of production, while offering better sustainability.
As the clock counts down to the EU’s mandatory food labelling rule changes – due to be enforced on December 13 2014 – we chart reaction to the legislation in quotes from people responsible for making sense of the new rules.
Uncertainty about how to comply with the EU’s new food labelling legislation – due for enforcement on December 13 2014 – plus complaints about the lack of clarity concerning the rules, is continuing to mount, according to industry experts.
Food science and technology students are being urged to enter a prestigious competition that recognises the best in sustainable food innovation across Europe.
Tesco, Sainsbury and 2 Sisters Food Group are among the firms contributing to a report published by Campden BRI designed to tackle the lack of training to fight microbiological food contamination.
Absence of an ethylene vinyl alcohol (EVOH) layer in board pot packaging has been found not to adversely affect water vapour transmission rates (WVTR) in tests carried out by food research organisation Campden BRI.
2 Sisters Food Group (2SFG) is expanding its technical training regime by partnering with research organisation Campden BRI and creating a training and development hub at its Birmingham headquarters.
Food and drink research company Campden BRI has appointed Ed Wray as its new project brewer and maltster as part of its plans to strengthen its brewing and malting team.
The UK is taking part in its first pan-European food innovation competition to promote new developments, creativity and sustainability to students pursuing a career in the food sector.
Scientists at Campden BRI are working on a composite dough technology (CDT), which could deliver good quality white bread but using cheaper flour mixes.
Manufacturers need to improve their assessment procedures to quantify the level of risk involved as they source more ingredients from around the globe, a food safety expert has warned.
Contracts are being finalised on an exciting new project exploring how super-chilling foods could help manufacturers reduce costs and increase product shelf-life.
The next generation of novel processing technologies from pulsed electric fields to ozone processing could prove to be far more promising than the first as scientists tackle the issues that have historically them back, Campden BRI's Craig Leadley...
Scientists at Campden BRI have set up a consortium to examine the microbiological issues associated with nuts, seeds, herbs and spices in the food supply chain.
Experts on the Food Standards Agency's (FSA's) Advisory Committee on the Microbiological Safety of Food (ACMSF) have decided not to issue guidance on the production and storage of biltong in the UK because too many uncertainties exist about...
Dr Steven Walker has taken up the role of director-general of Campden BRI, succeeding professor Colin Dennis who retired last month.Walker joined the...
