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Most recent articles relating to Campden BRI;

Campden BRI issues new eBook on managing food allergens

With food allergies affecting up to 10% of adults and 8% of children globally, food manufacturers are obligated to ensure food labelling and allergen information is accurate, clear and easy to understand.FULL STORY...

Campden BRI develops Cooking Energy and Cost Rating service

A Cooking Energy and Cost Rating service has been launched by Campden BRI, designed to support food manufacturers and retailers, enabling them to provide information – either on-pack or otherwise – on the energy used to cook products, using a range of appliances.FULL STORY...

Partners sought for alternative gas mix research to combat carbon dioxide shortages

In light of the recent carbon dioxide shortage, Campden BRI is looking for partners to help with new research that aims to investigate the potential of a selection of gas mixes with a view to reducing or replacing carbon dioxide (CO2) in the event of a third shortage. FULL STORY...

Assessing Covid-caused hygiene practices

Campden BRI is looking for partners to help with new research that aims to assess the impact of Covid-19 on factory hygiene to help businesses develop more efficient procedures. It could save participating manufacturers significant cost and time as the research reveals which cleaning interventions have been the most successful. FULL STORY...

Visualisation tool for food safety risk management

Campden BRI has introduced a tool, known as Bowtie, which has been adapted to help the food and drink industry manage risk. The tool allows risks to be visualised and communicated in a simple diagram that resembles a bow tie. FULL STORY...

Heat preserved food guidelines set for an update

Campden BRI is updating guidance on heat preserved foods to help the food and drink industry manage risk in this area with the best practices. FULL STORY...

Test procedure determines effectiveness of air cleaning to control Covid-19 transmission

Campden BRI has developed a new test procedure to determine whether air cleaning systems can effectively inactivate and remove the virus that causes Covid-19 from the air and surfaces. FULL STORY...

Resuming production safely after a hiatus

Richard Leathers highlights the relevant clauses in BRCGS Issue 8 that apply following disruption caused by CovidD-19, including a review of environmental monitoring programmes. FULL STORY...

New project aims to extend fish and seafood shelf-life

Campden BRI is looking for partners to help with new research that aims to increase the shelf-life of fresh fish and seafood. Millions of pounds worth of wasted food could be saved by extending shelf-life by a day or more. FULL STORY...

New test checks effectiveness of cleaning chemicals and practices for Covid-19

Campden BRI has developed a test to assess the effectiveness of cleaning chemicals, and cleaning and disinfection operations on a SARS-CoV-2 surrogate virus. FULL STORY...

New guidance on setting shelf-life highlights fridge temperature issues

Campden BRI has updated guidance on shelf-life setting for the food industry. The new guidance is a result of close collaboration with industry experts to align it with recent developments in the area of shelf-life evaluation, including the implementation of new EU microbiological criteria regulation and EU recommendations for setting a shelf-life. FULL STORY...

Sampling for food safety – new guideline

Phil Voysey discusses the importance of sampling correctly to prevent microbiological issues which could lead to financial and brand-confidence losses, including the approaches taken to produce guidance to help industry sample correctly. FULL STORY...

New head of brewing services for Campden BRI

Derek Orford is the new head of brewing services at Campden BRI. He has 36 years in the industry. He qualified as a master brewer in 1991 while at Whitbread. He then went to work for Heineken in several international postings before joining Lion, in Australia. FULL STORY...

Revised food safety guideline

Phil Voysey discusses the importance of a guideline on cleaning and disinfecting food factories, and the approaches taken to update one already in circulation. FULL STORY...

Evaluating the potential of 3D-printing for the food industry.

Campden BRI has begun a research project to assess and evaluate how 3D-printing applications could benefit the food industry. FULL STORY...

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