Food & beverage industry poised for ‘innovation heyday’
Qualitative research undertaken by Science Group companies Leatherhead Food Research and Oakland Innovation indicates...
New advice for food & drink producers on reducing sugars
FDF publishes a free reformulation guide to reducing sugars developed by Leatherhead Food Research. At a time when...
Science Group plc launches 2016 STEM bursary
Science Group plc (SAG), a leading provider of independent advisory and advanced product development services focused...
Diston joins Science Group as Science & Technology Director
Science Group plc (AIM:SAG) today announces that it is to appoint Andrew Diston, of Medicom Innovation Partner and...
Scientific evidence proves mechanically butchered meat ‘is meat’
Following a landmark High Court ruling, Leatherhead Food Research says that more sophisticated analysis is required for...
Leatherhead ‘letter to the editor’ of The Grocer – gluten-free products and fat research
Leatherhead’s response to The Grocer article on gluten-free products and high fat content. On 13th May Ian Quinn, the...
Using sensory science to place the consumer at the heart of product innovation
Vitafoods Europe - 360˚ of innovation: Redefining the future of innovation in the food & beverage industry. 11th...
Redefining the future of innovation in the food & beverage industry
Leatherhead Food Research unveils ‘360˚ of Innovation’ at Innovation Fusion. 9th April 2016, Barcelona...
Leatherhead Food Research successfully completes first phase of multi-million-pound relocation
As a critical milestone in its move to prestigious new headquarters in Epsom, Surrey, Leatherhead Food Research...
New sentencing guidelines may expose food professionals to fraud culpability
Guidelines* coming into effect in England and Wales today (1 February 2016) mean food industry professionals face...
