R & D

Central to BCH philosophy is to bring a new product or process into the market place.

Research and development is an ongoing process, ideas are put into practice and developed by a series of trials to evaluate the potential of a design. New processes and products include extrusion, aeration, enrobing technology, cooking and cooling technology, guillotines - intermittent and ultrasonic, caramel evaporator technology and cooling tunnels and conveyors.

At any one time there are a number of processes under development either in conjunction with customers or in house projects. Currently BCH is developing continuous rice cooking and cooling systems for chilled and frozen meal manufacturers. The rice project is hoped to significantly reduce the amount of water used by existing systems whilst at the same time improving the quality of the finished product.

BCH intends to stay as the world leader in liquorice manufacture with an on going research programme centred on the cooking and extruding of liquorice.

Our Innovation Centre houses a range of facilities, equipment and services designed and built to the needs of our customers. It is supported by a wealth of in-house process knowledge, food scientists, process engineers, design and mechanical engineers, electrical engineers and software developers. The centre also houses an impressive conference/training facility.

Available in the Centre are the resources to assist our customers with the following:

• Test and develop new products and processing methods.
• Refine and develop existing products and assess the implications of the modifications.
• Resolve problems in areas such as safety, food quality, process management, control systems and microbiological safety.
• Undertake feasibility studies before embarking on major capital expenditure projects.
• Use the facility to train operatives.
• It can also be used as an incubation centre for small food manufacturing companies.