• Baking and Cereals Processing
• Cereals and Milling
• Food Chemistry and Biochemistry
• Food Hygiene
• Food Manufacturing Technologies
• Food Microbiology
• Food Raw Materials

• Information and Legislation
• Market Research and Product Intelligence
• New Product Development
• Worldwide auditing and HACCP
• Sensory Science
• Training
• Campden and Chorleywood Magarország
• Services Brochure 07

• Application of the science and technology of baking for product development, cost effective processing, new ingredient evaluation and quality improvement.
• Extensive development and processing facilities for bread, cake, pastry and biscuit products, pizzas, pasta, breakfast cereals, snackfoods, animal feeds and petfoods.
• Training courses at introductory and advanced level for the baking industry.
• Facilities for testing ingredients and cereal-based products, including dough rheology and product texture and factors that affect these, such as ingredient melting points, and crystalline structure.
• Knowledge based systems for the transfer of cereal technology and customised training.

• Monitoring of agrochemical treatment residues during milling, and evaluation of their effects on quality characteristics.
• Analysis of wheat and flour for compliance with client specification and suitability for end-use. Investigation of cereal based complaints.
• Improving quality of raw materials.
• Provision of standards for method performance checks. Verification of authenticity in rice and other commodities.
• Evaluation and development of instrumentation for quality prediction and control in milling and baking processes. Troubleshooting and consultancy in cereal testing and milling.
• Troubleshooting and consultancy in cereal testing and milling.

• Analysis of raw materials and finished products for compliance with specifications, labelling claims or identifying the presence of genetically modified ingredients.
• Identification of factors affecting quality parameters including taints and off–flavours, discoloration and texture degradation.
• Compositional analysis and detection of chemical contaminants including pesticides residues, allergens and mycotoxins
• Identification of foreign bodies and detection of chemical contaminants including pesticide residues.
• Assessment of suitability of packaging materials, including migration studies.
• Cost-effective out-sourcing for quality control analyses.

• Advisory, analytical and design services on reduction of microbial contamination from food contact surfaces, non-contact surfaces, water, people and air.
• Planning of factory and laboratory layouts, including high-risk areas. Advice on the hygienic suitability and testing of production equipment, process area building materials such as floors, tiles and wall coverings, and air hygiene systems.
• Advice on the hygienic suitability and testing of production equipment, process area building materials such as floors, tiles and wall coverings, and air hygiene systems.
• Design, implementation and assessment of cleaning and disinfection (sanitation) programme's.
• Evaluation of efficacy of detergents and disinfectants.
• Hygiene audits and trouble-shooting.

• Assurance of process safety through validation studies and application of best practice.
• Pilot plant facilities for processing fruits and vegetables, meat products and drinks, and including, for example, heat processing, aseptics, modified atmosphere packaging, chilling, freezing, drying and emerging technologies.
• Advice on equipment selection for optimal process efficiency and control.
• Optimisation of food processing operations using modelling and simulation techniques to maximise product acceptability.
• Packaging operations and materials including process compatability, barrier properties,integrity testing and environmental aspects.
• Evaluation of novel food processing operations.

• Accredited cost-effective microbiological testing services for safety and quality assurance.
• Development and evaluation of new and advanced microbiological methods suitable for use by the food and drinks industries.
• Evaluation of existing and novel food processes for microbiological safety and quality.
• Determination of product shelf life by microbiological testing and/or predictive modelling of microbial growth.
• Advisory service for microbiological enquiries: food pathogens, spoilage issues, safe food processes, sampling issues, risks and detection methods.
• Information and advice on microbiological risk assessment.

• Evaluation of crop husbandry and post-harvest practices to ensure that food raw materials are safe and suitable for the intended use, including inputs such as crop varieties.
• Field and other trials to determine pesticide residue levels, taints and efficacy.
• Advice on raw material selection for optimal safety and quality, including crop varieties and pesticide use (approved products and maximum residue levels).
• Implementation of quality systems in primary production and raw material procurement, including HACCP in agriculture.

• Advisory, current awareness and training services on food and environment law.
• Prompt and accurate answers to enquiries on the content and interpretation of food and environment legislation.
• Label checks: for compliance with statutory and voluntary requirements in the UK market.
• Alerting and reference publications that summarise and interpret complex legal requirements in lay terms.
• Scheduled and customised training on specific aspects of food and environment legislation.
• Provision of commercially relevant and timely information service for members by an information team experienced in cost-effective sourcing of data worldwide and with access to the expertise of on-site scientists, technologists and engineers.
• Provision of targeted summaries, facts and figures at a frequency specified by clients through commissioning of Information Specialists.
• Supply of best-practice guidelines,technical reviews,short books,quality specifications and research reports.
• Supply of information in appropriate multimedia,on-line and web-based formats to provide single-source access to complex information.

• Identification of new opportunities for product development through consumer research and marketplace intelligence.
• Consumer panels and test centres
• Combining marketplace intelligence, recipe development, market research, consumer research and sensory science to address product development needs.
• Pan-European network for consumer studies across Europe.

• Independent, confidential product development resource with extensive pilot plant facilities for most types of food and drink products.
• Comprehensive multi-disciplinary development service utilising full CCFRA in-house resource and expertise, from consumer research through product, process and packaging development to end product, with appropriate analytical and legislation advisory services.
• Practical and advisory services for production problems.

• Cost-effective third party audit, accreditation and certification to meet your customer needs and promote your business.
• Laboratory accreditation (CLAS).
• HACCP advice,auditing and training.
• Help and advice on achieving quality standards required by customers.

• Effective use of sensory evaluation in product development, combining knowledge gathered from consumers using objective sensory techniques.
• Application of established sensory techniques to specify, monitor and control product quality, identify taints, and establish benchmark quality standards.
• Using sensory analysis as an integral part of company quality systems to ensure that product meets customer specifications.

• Regular training courses and workshops designed for businesses and organisations involved in food supply. Many courses approved by awarding bodies including International Register of Certificated Auditors (IRCA); Royal Institute of Public Health (RIPH); and Chartered Institute of Environmental Health (CIEH).
• Substantial experience in developing, customising and delivering training courses to client specification at locations worldwide.
• Organisation of symposia, seminars and conferences to address current issues.
• Several courses and events contribute to individual Continual Professional Development and BASIS points.

This subsidiary is based in Budapest, Hungary and operates in several Central and Eastern European countries. Expert contract and consultancy knowledge and skills are available for:

• Hygiene issues
• Food safety and quality management systems, including HACCP
• Training
• Consumer and market research
• New product development
• Food technology
• Food and environment law, including labelling
• Language abilities including Hungarian, English, German, Polish, Russian and Romanian

Benefits of doing business with CCFRA

More and more companies worldwide are recognising the benefits and value of doing business with CCFRA. They appreciate our ability to deliver world class support targeted to meet their needs cost-effectively. Our overall objective is to enable industry to achieve the highest standards of safety and quality and to promote innovation for sustained performance in the marketplace. CCFRA’s cross-sectoral knowledge, experience and contacts provide a strong basis for delivering customised support for all clients.

Support

we enable industry to achieve the highest standards of safety and quality and to promote innovation for sustained performance in the marketplace.

Independent

Unbiased support to all sectors associated with the agri-food chain, including agriculture, manufacturing, packaging and equipment supply, distribution, retailing and food service, as well as government agencies and enforcement authorities.

Substantial facilities

Over 300 staff with interdisciplinary skills, and substantial processing and analytical facilities.

Renewable knowledge base

an extensive R&D programme to maintain excellent knowledge and skills to support our unique and comprehensive range of services.

Quality assured

We are committed to good professional practice and to high quality, cost-effective client services that meet relevant standards and principles. We are accredited to undertake specified tests by the United Kingdom Accreditation Service, comply with the principles of Good Laboratory Practice, and are officially recognised to carry out efficacy trials in the United Kingdom. CCFRA business systems satisfy the requirements of ISO 9001:2000. We have an award as an Investor in People and are committed to high standards of training for all staff, providing industry with a centre of excellence in skills and learning.

Key benefits of membership

We offer our services to both members and non-members, but membership brings a range of extra benefits:

• Free access to and influence over £2M per annum worth of industry relevant research and development.
• Privileged access to knowledge and information including regular updates.
• Confidential quality assured support.
• Preferential prices.
• Emergency assistance contact available 24 hours every day of the year.
• Specialist facilities and expertise.
• Access to extensive networks of organisations and individuals.
• Access to specific expertise in Central and Eastern Europe via Campden &Chorleywood Hungary.