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Collaborative Research

Leatherhead Food Research regularly undertakes collaborative research projects relevant to the development of new products and the safety requirements of the food industry. Collaborative research allows you to reduce research costs, keep up-to-date with legislation and technology, increase the competitiveness of your company and provide an excellent opportunity to network and lead your industry.

Recent collaborative research projects include: 

• Accelerated Shelf-life Tests for Frozen Products
• Clean Labelling: Consumer Perceptions and Implications for Food & Drink Manufacturers 
• Cryo-crystallisation: An Emerging Technology for Fat Reduction
• Fat Reduction in Confectionery and Snacks
• Fibre-Protein Combinations and Their Effects on Satiety
• Salt Reduction
  
  

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