Keyword » Campden BRI

International approval for Campden quality system

A method developed by Campden BRI to objectively analyse the quality of bread has gained international approval.

Katie-Joy Woods, winner of the 2017 BIA Customer Focus Award
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WMAW: "Winning has given me a real sense of achievement"

What really goes into building an award-winning customer relationship? Katie-Joy Woods, bakery technologist at Campden BRI, explains…

Modern Baker to lead study on making healthier bread

Modern Baker has pledged to ‘bring better baking to Britain’ by heading up a two-year research and development project into improving the nutritional quality of bread.

"We understand some of the mechanisms that cause bread to lose its softness, but baking has changed"

Martin Whitworth, principal scientist for cereal science and technology at Campden BRI, on the establishment of a new trade group to tackle bread softness issues

Campden BRI calls on bakery firms to join bread softness project

Food and drink advisory service Campden BRI is urging businesses to get involved with a new bread softness research project.

New sugar reduction course announced

Sugar Reduction In Foods is a new course from Chipping Campden-based Campden BRI, taking place on 31 October at its Gloucestershire centre.

BSB announces Morrisons’ Andy Clegg as main speaker for spring conference

Morrisons category manager of bakery Andy Clegg will be keynote speaker at this year’s British Society of Baking (BSB) spring conference.

Campden BRI holds sugar event

Campden BRI is holding a seminar to help bakers with the challenges surrounding sugar.

Harper Adams team wins gold for cereal bar

The Gastronomies team from Harper Adams University has won gold at Ecotrophelia UK 2014 for its oat and blueberry cereal bar.

Campden wins HMRC contract

Campden BRI will analyse imported goods for HMRC as part of a three-year contract.

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