The challenges of antimicrobial resistance in the food chain
The food industry is still at an early stage in addressing the challenges of antimicrobial resistance (AMR). Driven by...
Healthy sweets on the industry horizon
Health and wellness confectionery trends are the focus of Leatherhead’s February column in Kennedy’s Confection...
Do you wish it could be Christmas every day?
Leatherhead is partnering with Kennedy’s Confection Magazine to bring you the latest confectionery trends and new...
Science Group announces significant investment in US Operations
Science Group plc (AIM:SAG), announces a number of strategic developments as part of a significant programme of...
Creating a blueprint of your product to innovate with greater precision
Leatherhead’s own Prof. Kathy Groves, Head of Science & Microscopy has been published in the Winter 2016 issue of...
Nutritious, tasty and sustainable food – what was on offer at Food Matters Live?
How is the relationship progressing between food, health and nutrition? There are certainly some intriguing discussions...
Leatherhead Food Research supporting Footprint Forum’s event on food authenticity in foodservice
Leatherhead Food Research is delighted to be supporting Footprint Forum’s event Food Authenticity in Foodservice –...
Customer-centricity vital for food & bev innovation success
Food and beverage manufacturers and retailers must put consumer need at the heart of innovation strategies to ensure...
Reflections on NPD food & drink trends and innovations
What’s hot in food & beverage? How do we get ahead of the innovation curve? What are the true game-changing ideas...
Food & beverage industry poised for ‘innovation heyday’
Qualitative research undertaken by Science Group companies Leatherhead Food Research and Oakland Innovation indicates...
