Robert Levermore

Background

About Robert Levermore

I am an analytical chemist with over 20 years experience working for Campden BRI in the area of food analysis. I have provided technical assistance to a wide range of companies in the food and related industries, both in the UK and internationally, on projects ranging in size to a few hours work to six figure budgets. The Flavour and Taint Group at Campden BRI offers a range of services, primarily using gas chromatography / mass spectrometry. We carry out taint investigations on food products with unacceptable flavours or odours to help clients get to the bottom of customer complaints or production issues. We carry out a range of trace contaminant analyses, both routine and bespoke. We also offer product benchmarking through volatile profiling, combined with other analyses as appropriate. This allows clients to achieve greater insight into their products, for instance how a change in production or ingredients has affected a product, or how a product may compare to other brands within the marketplace. My aim is to provide clients with a comprehensive service. This means not just providing excellent analytical work, but also advising clients on what their results mean, and what steps they can take to address any problems they may be having. I can do this not just because of my own extensive experience in food analysis and taint issues, but because of the wealth of experience in all aspects of the food industry available to me via my colleagues at Campden. So, if you have a problem or query relating to taints in food, trace contaminants, or product benchmarking, please get in touch. Telephone: 01386 842264 E-mail: rob.levermore@campdenbri.co.uk