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 research themes 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.
Optimising Sensory-nutrient Interactions to Maximise Satiety - Case Studentship with Uni of Sussex
When a food or drink is consumed, the consumer has both explicit and implicit expectations about what they will subsequently experience. This project will look at the optimisation of sensory-nutrient interactions to maximise satiety.
Development of Client-based Testing of the Effects of Food and Drink Products
This funded KTP project will develop new software running on the latest hand-held electronic platforms to allow Leatherhead to replace its existing satiety-testing equipment and introduce a new affect and cognition capability.
This short-term project was to evaluate whether Merck-Millipore SmartFlare RNA probes can be used with bacterial and other eukaryotic (yeast) cells to determine if these cells can uptake this type of reagent.
Enter our World of Cultures. Leatherhead’s team of specialists are on hand to help you with every step. To experience the whole journey why not watch our short film? Read more about food preservation »
Leatherhead Food Research is a trading name of Leatherhead Food International Limited. Registered in England No. 3420548.
Registered office at Randalls Road, Leatherhead, Surrey KT22 7RY. Tel: +44 (0)1372 376761