Campden BRI Archives - Baking & Biscuit

bbi-2023-01-Egg replacement challenges and solutions

FavoriteBy Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by

Cost and comfort: 2023 F&B trends

The cost of living, inflation, energy prices and climate change/sustainability concerns are set to shape the food and drink trends in 2023, according to research conducted by Campden BRI in partnership with The Food People.

Campden BRI seeks partners for inspection technology research

Campden BRI is looking for partners to help with new research aiming to improve the range of foreign bodies that can be detected in food. The researcher designed practical trials to evaluate the potential of new technologies for detecting a range of foreign bodies in various foods.

Campden BRI launches e-learning platform

Campden BRI debuts its ‘Campden Learning’ on-demand e-learning platform. Campden Learning content can be accessed in bite-sized modules.

Strategies to improve sustainability credentials in bakery

To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions along the chain, both to and from the atmosphere.