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Campden BRI is seeking partners for new foreign body detection technologies research to combat unsafe products and costly recalls

Campden 20221

With foreign bodies in food and drink products continuing to cause product recalls across the industry, Campden BRI is looking for partners to help with new research that aims to improve the range of foreign bodies that can be detected in food.  Practical trials have been designed to evaluate the potential of new technologies for detecting a range of foreign bodies in various foods.

Campden BRI’s Future Technology and Insights Lead Danny Bayliss, who is jointly leading the project, reflected on the limitations of current detection technologies across the industry, including metal detectors, X-ray detection and optical sorting,

“These technologies are not capable of detecting all foreign body materials that manufacturers are challenged with:  metal detectors only detect metal and have low sensitivity to some types; X-ray is only sensitive to dense materials such as metal, glass and calcified bones and these can be obscured by structures within the product; and optical technologies are only suitable for surface objects or materials that can be spread in a thin layer.  The food industry lacks technologies that can reliably detect materials like soft plastics, wood, uncalcified bones, fruit stones, nutshells and insects.  Campden BRI is aware of innovative technologies and methods, at various stages of development, that could improve the detection of foreign bodies in food, including materials that are currently difficult to detect.”

The research team are looking for interested food manufacturers to work with them on this project, so that they can evaluate these technologies with a view to encouraging the development of their practical application in the food industry.

Club project lead and Strategic Knowledge Development Scientist at Campden BRI, Greg Jones expanded on the benefits of the project to club members and the industry,

“Foreign bodies have always been a challenge for food manufacturers to eliminate from their products and are a quality and food safety concern.  Manufacturers have robust HACCP (Hazard Analysis and Critical Control Points) plans in place to minimise the risk of foreign bodies in their products, with detection systems often acting as the ‘last line of defence’.  With the limitations of current detection systems, this club provides the opportunity for members to see the potential of new detection technologies that could improve food safety and quality, reduce complaints, improve due diligence and increase customer confidence for their products.”

Club members will be consulted on the choice of foods and foreign materials and will have the competitive advantage of exclusive access to trial results and advance awareness of their potential.  Technology developers will participate in the club, enabling them to be aware of user needs and enabling food manufacturers to influence technology development.

The research is set to commence in early 2023.  Any companies wanting to take part in the project should contact:

Picture of Makisha Schultz

Makisha Schultz

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