A third of all food goes to waste. Here’s how regulation might be used to stop the rot
Globally, one-third of all food produced ends up in the bin. That is 1.3 billion tonnes of food every year that...
A blueprint for effective sugar replacement
Food and drink manufacturers are scrambling to meet sugar and calorie reduction targets in a move designed to stem...
Brexit uncertainty cause for concern for regulating EU food safety
Events relating to the decision made by UK citizens in 2016 to leave the EU have dominated British politics over recent...
International Women’s Day – Celebrating our female colleagues at Science Group
As part of the Science Group, Leatherhead Food Research is proud to celebrate female colleagues working across the...
What you need to know: using cannabis or its derivatives in a food and drink product
Here at Leatherhead Food Research, our Regulatory department has been monitoring the recent developments occurring...
Reflections on ProSweets 2019
Adelheid Völkl, Principal Analyst in the Global Regulatory team reflects on the ProSweets 2019 conference, held at the...
Interview: ‘The time is right’ for personalisation but can legacy models deliver?
Delivering meaningful personalised experiences could help the food sector overcome some of its current challenges. But...
‘Working together to consider the role of biofortification in the global food chain’ workshop
Earlier this year Leatherhead’s experts took part in a workshop considering the role of biofortification in the...
Reflections on Food Brexit 2018
Erica Sheward, VP Business Development, reflects on the Food Brexit 2018 conference, held at the beginning of November...
Horizon scanning – balancing opportunities with reality
Organizations have long recognized the need for medium- to long-term planning. This remains ever more important if...
