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Campden BRI News w/c 20 March 17

Here's your fortnightly update on the wide range of infomation and training available from Campden BRI. Practical scientific, technical, regulatory and information support for the food and drink industry.


Fast track food innovation

Developing new successful products is essential for food and drink companies to grow and thrive. In many companies more than half of revenue comes from products that were not in the product line five years earlier, so it’s important that ‘NPD’ is done right. Campden BRI's approach is flexible and puts you in complete control of progress and the budget - as Emma Hanby explains:

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Insects as ingredients: new research report

There is interest in the use of insects as foodstuffs due to their potential to provide protein from a more environmentally sustainable source. However, as part of a member-funded project into emerging ingredients, we have demonstrated that there are several considerations that need to be taken in account when using these ingredients. Insects – considerations for use in food and drink products (RD419) is available on the project website.

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Protein profiling: research blog

The aim of a new Campden BRI member-funded research project is to explore, develop and apply mass spectrometry-based methods for a range of proteins (including allergens) found in complex matrices. Reka Haraszi explains what it is all about.

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March newsletter now online

The March 2017 edition of the Campden BRI newsletter is now available, with items on:

• Detecting allergens by protein profiling
• Auditing your laboratory
• TACCP guidance
• A resilient food industry
• Chemical risk assessment service
• Virus focus group
• Latest research reports

See our website for more details and a pdf of the whole newsletter