Leatherhead awarded twin food & beverage accreditations
Leatherhead Food Research, a Science Group company, has been awarded UKAS accreditation for the evaluation of challenge...
Sugar reduction: a taxing problem?
Whilst much of the media has focused on plastic packaging in the past few months, it can be easy to forget (for those...
Women in food science
To mark the occasion of International Women’s Day (8 March), the Institute of Food Science & Technology (IFST)...
UK targets 20% calorie reduction by 2024
UK regulators want a 20% reduction in the calorie content of certain “popular foods” by 2024 as part of the...
How can food makers deliver personalisation to the masses?
As consumer expectations over personalisation continue to grow, how can food makers deliver an individual experience at...
Half UK women have added ‘health boosting’ foods to diet
A major study shows that 50% of women aged 18 and over in the UK have incorporated foods such as oily fish, nuts...
Fibre boosting confectionery
Product launches containing dietary fibre provide the focus for Leatherhead’s January column in Kennedy’s...
12 things you might not know about sugar
Public Health England (PHE) has urged parents to look for healthier snacks for children in a more direct stance to cut...
Stocking up on festive treats
Products that we might find under our Christmas trees this year provide the focus for Leatherhead’s December column...
Gut microbiome – a game-changer for the food industry
Leatherhead’s experts examine why, how and when the gut microbiome can potentially revolutionise the food industry...
