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Beverages

With our expertise, we can provide you assistance in development and assessment of your beverage products. Whether you are active in dairy, carbonated or still beverages, we can work confidentially with you to achieve your objectives.

Our expertise and applications:

New Product Development
We can assist with idea generation through concept development to production and product launch

Ingredient Selection
With our in-depth knowledge in hydrocolloid and ingredient functionality, we can offer scientific and technical advice in ingredient formulation to give desirable mouthfeel, texture and stability for your beverage products.

Healthy and Functional Beverages
We can help with the development of new healthy and functional beverages or with the extension of current ranges to meet consumer demands. With support from Leatherhead Food Research's Market Intelligence and from Nutrition Group, we can help you develop products targeted at specific consumer groups.

Vending Drinks
We provide technical assistance and information for development of beverages specifically for vending applications, including fruit, dairy and chocolate-based products. We have helped our clients overcome technical issues related to product dispersion and sensory characteristics.

Benchmarking and Product Assessment
We can provide information on how do your products compare with those belonging to your competitors by using technical techniques, and by using Leatherhead's trained sensory panels.

Pilot Plant Production
Pilot plant facilities are available for the scale-up of both still and carbonated beverages. Off site consultancy is also available to assist with the transfer in production of your products from pilot to commercial scale.

Stability Testing and Shelf Life Assessment
Controlled temperature and humidity facilities are available to determine the stability and shelf life of your products during storage.

Trouble Shooting and Problem Solving
We have considerable experience with respect to areas such as ingredient applications and the effects of processing. Moreover, we have helped many clients resolve a variety of issues including product instability during storage and the development of off-flavours after processing.

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