Keeping it clean, safely
The consumer call for natural, minimally processed products which contain as few ingredients as possible has set a...
The harmonisation of Swiss and EU food law
At a time when many countries are considering their relationships with the EU, Switzerland is seeking greater...
Building a product blueprint for successful innovation
The building of a new house, bridge, road or factory cannot progress without a blueprint or technical plan to ensure...
Developments in food contaminants
New developments in science and chemical analysis enable us to learn more about possible contaminants in food and...
To warn or not to warn: when to advise on the risk of choking
With no specific regulations requiring companies to inform consumers if their food and beverage product poses a choking...
What’s the science behind glycemic response?
Sustained energy release and glycemic response have become a focus for the food and beverage industry, as consumers...
The holy grail of sweetness without the calories
Ever been asked to deliver the impossible? From ingredient blends to new technologies, in this white paper, Kathy...
Using sensory shelf life testing to drive consumer satisfaction
Sensory shelf life testing (SSLT) is a vital tool for a food or beverage manufacturer. Its value extends beyond the...
A cautionary tale of allergen labelling
Food allergies are reportedly on the rise. Mandatory allergen labelling has improved food and beverage safety, but more...
Consumer-focused innovation for better business returns
Leatherhead Food Research’s qualitative research involving senior Innovation, R&D, Marketing and NPD...
