New plasma packaging sterilisation technology cuts downtime for food manufacturers
Researchers at Campden BRI and Sterafill have found plasma technology reduces pre- and re-sterilisation times by up to 93%, compared to traditional methods.
New research looks to optimise continuous processing to boost product throughput
Campden BRI has begun investigating how to minimise over-processing to help manufacturers maintain product quality, reduce energy costs and increase profitability. The research team aims to establish a more accurate method for calculating the overall lethality of a continuous flow process, enabling better optimised, and safe, thermal processes.
New online course aims to help food sector embrace Industry 4.0
Food industry professionals are invited to sign up for a three-day course about how digitalisation could help to modernise their processes.
New project to improve the microbiological safety of bread
Campden BRI is looking for partners to join a new research project that aims to help manufacturers and retailers understand and control the potential risks posed by Clostridium botulinum (C. botulinum) in bread products.
