An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
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.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.
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.
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.
Who are the latest industry movers in the processing and packaging arena? Bemis, Campden BRI, Birko, Sun Branding Solutions and Eriez all feature in this month's people on the move gallery.
Special Edition - Minimizing costs through ingredients
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.
Manufacturers could reduce baking times by 20% with financial and environmental benefits for baking companies as it may help to reduce gas usage in the production process.
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.
Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.
Researchers at Campden BRI have developed the use of a new imaging system to better understand the distribution of particular food components, which could help manufacturers deal with problems encountered in reformulation.
