bbi-2023-01-Egg replacement challenges and solutions
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by
Tag: Campden BRI
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.
Strategies to improve sustainability credentials in bakery
Net-zero emissions is a sustainability target set by the UK Government to be achieved by 2050. Simply put, net-zero means that all the damaging gases released in the life cycle of a ‘product’ are balanced by those removed from the atmosphere.
Next-generation bread quality assessment
The quality of bread can be examined in a number of ways. Different bread types will have different characteristics to consider, as well as vastly different parameters within these characteristics.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
