‘Free from’ goes premium
Premium ‘free from’ chocolate launches provide the focus for Leatherhead’s November column in Kennedy’s...
Sinking teeth into Halloween
Halloween treats within the confectionery category provides the focus of Leatherhead’s October column In Kennedy’s...
Reflections on innovation and sugar reduction in chocolate
We were delighted to present at the recent London Chocolate Forum, where the main topic of conversation was sugar...
Healthier snacking worldwide
Healthier snacking within the confectionery category is the focus of Leatherhead’s September column in Kennedy’s...
Conjuring a taste of summer
Limited edition, summer confectionery collections is the focus of Leatherhead’s August column in Kennedy’s...
Science Group plc acquires Technology Sciences Group
London, 4 Sept 2017: Science Group today announces that it has acquired both the North American and European businesses...
Looking for the sweet spot: Finding the best natural sugar alternative
Leatherhead’s Kathy Groves, Head of Science & Microscopy, and Cindy Beeren, VP Operations, have been quoted in a...
Confectionery and the protein trend
Protein within confectionery is the focus of Leatherhead’s July column in Kennedy’s Confection Magazine. With a...
Blueprinting for effective sugar reduction
Leatherhead’s Kathy Groves, Head of Science & Microscopy, has been published in the June 2017 issue of The World...
What can the food and drink industry do to help achieve the 5% free sugars goal?
Leatherhead’s Jenny Arthur, Head of Nutrition & Product Development, has co-authored a research article published...
