Campden BRI

Case study - Colour stability during shelf life

Maintaining colour stability and integrity during shelf life is one of the main challenges for surimi seafood stick manufacturers.

We developed a method to compare ten different colour blends on the manufactured surimi seafood sticks. These were then stored in chilled conditions and exposed to light levels significantly higher than typical food display conditions. Colour stability and migration was then measured.

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Salmonella and Listeria seminar

Salmonella and Listeria continue to make the news for the outbreaks they cause and remain top of mind for food microbiologists.

This seminar, 24 April, will share the latest knowledge and thinking about these key organisms, including the outbreaks and issues they cause, the latest detection methods and controls for food production and the latest research.

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Food safety management - FSSC 22000 v4.1 seminar

If you are a technical or quality manager in the food and drink manufacturing sector you may need to learn about Food Safety System Certification (FSSC) 22000 v4.1. This seminar, on 27 June, will bring you up to date with the changes you need to make to comply with FSSC 22000 v4.1:

• FSSC 22000 background
• ISO 22000 – systems and protocols
• Update on the draft version of ISO 22000
• FSSC from a manufacturer’s perspective
• Key additions and changes to FSSC 22,000 v4.1

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Plastics in food and drink manufacturing event - 8 May

Join Campden BRI and the Food and Drink Federation for a one-day event, in London, on plastics in food and drink manufacturing. This event will cover:

• Plastic Tax: What you need to know
• Redefining plastics from design to disposal
• Packaging and waste recycling
• Future of Packaging
• Reducing plastic throughout the supply chain
Campden BRI members will receive a 14% discount. Campden BRI members should book by emailing This email address is being protected from spambots. You need JavaScript enabled to view it. to get the discount.

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