From first bite to swallow: the science of oral processing
Optimising textural, mouthfeel and flavour release profiles is a high priority for food and beverage product...
When should you challenge test your products?
In this white paper, Dr Peter Wareing provides a technical overview with regard to when a challenge test should be...
Antimicrobial resistance
In this white paper, Dr Peter Wareing discusses antimicrobial resistance, why we should pay attention to this serious...
Regulatory measures to tackle food waste across the EU
With a rising global population, pressure is mounting to curb the amount of food waste produced along the whole of the...
A new challenge for online food retailers in Turkey
At the beginning of 2017, Turkey’s Ministry of Food, Agriculture & Livestock published a new regulation, bringing...
Confectionery formula and label compliance for the EU market
Confectionery formulation and labelling has come very much to the fore with the advent of the ‘obesity crisis’...
Israel’s healthy food revolution – Shaping the food choices of the nation
Israel's Ministry of Health, as in many other developed countries, has decided to promote a healthier and more active...
Food fortification in India
With a population of over 1.3 billion, India is the second most populated country in the world. Although the country...
Cost-driven reformulation: look before you leap
Manufacturing and raw material costs are on the up, but food and beverage companies want to avoid consumer price hikes...
of note – Sensory science addresses sugar reduction challenges
Reformulating for sugar reduction can present multiple sensory challenges. In Leatherhead’s latest of note paper, we...
