Campden Bri

Campden BRI opens consumer test centre

Campden BRI opens consumer test centre

By Jenny Eagle

Campden BRI has opened a consumer test centre in Leamington Spa, UK, to support new product development and provide consumer research on food and drink products.

Sam Millar.

60-second interview: The day job

What do you do? Sam Millar, director of technology, Campden BRI

By Jenny Eagle

As part of FoodProductionDaily’s ongoing series of 60-second interviews with the movers and shakers of the food and beverage industry, we caught up with Sam Millar, director of technology, Campden BRI.

Bulk treatment doesn't make sense for oats, a 'just in time' process would make more sense, says Campden BRI's processing expert

Oat processing needs a re-think, says Campden BRI

By Kacey Culliney

Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.

Campden BRI: Lipase, amylase and xylanase enzymes could cut costs for bakers

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

By Oliver Nieburg

Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.

Charles Speirs, baking science manager at Campden BRI

Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

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