As an industry leader, Leatherhead works across the food and beverage sectors, conducting pre-competitive research projects within the membership programme. Every year, as a member you not only get an opportunity to suggest and vote for projects that add value to your business, you also have free access to the full project reports from previous years. Many of our members benefit from further applying and extending these findings to their own products saving thousands in R&D spend.
948 Evaluation of Methodological Issues for Satiety Measurement
Based on the findings from stage one, stage two of this project aimed to evaluate the correlation between gut hormone measurements and the subjective measurements of satiety used in this study (VAS and ad libitum energy intake).
Author Ms Sarah Hull, Ms Sarah Kuczora, Dr Roberta Re
952 Stability of Natural Colours in Model Food Systems
The aim of this project was to investigate and identify accelerated tests for predicting the stability of natural colours (anthocyanin, lycopene, chlorolhyll and copper chlorophyllin) used singly as an ingredient in different food matrices.