Leatherhead opens new Chemistry Research Laboratory

FOR IMMEDIATE RELEASE
25 September 2013

Leatherhead’s Food Innovation Day, held on 19 September 2013, saw the official opening of its new Chemistry Research Laboratory. This new facility has successfully retained its UKAS-accreditation for a wide range of food testing, including Group 1 and Group 2 nutrition, and a range of ELISA-based assays for allergens and meat speciation.

The increased space has allowed Leatherhead to bring all of our chemistry facilities into one laboratory, with a dedicated section for allergens’ testing. The large purpose-built facility has been designed for efficient flow-through of samples from receipt and preparation through to extraction and analysis. This ergonomic advantage will allow the range of analytical services at Leatherhead to continue to grow in capacity and scope, as well as expand our research capabilities.

   

Dr Derek Craston (right), Chief Scientific Officer, LGC and Dr Rachel Burch (left), Chemistry Research Manager, Leatherhead Food Research, open Leatherhead’s new Chemistry Research Laboratory.

Image Copyright Leatherhead Food Research. Photograph taken by Andy Newbold.

Dr Derek Craston, Chief Scientific Officer, LGC, opened the new Chemistry Research Laboratory at Food Innovation Day. “It is a great pleasure to open this new laboratory,” said Derek. “LGC and Leatherhead have a long association and we share a common vision to help create a vibrant industry in the UK, making sure that the products produced are of high quality. I hope this new laboratory catalyses vibrant thinking and I think that when you take a tour, you will see just what an improvement in capability it will give in the future.”

Leatherhead’s research activity has seen significant growth in recent years and the new laboratory is designed to cope with this continued trend. As new ingredients enter the marketplace and consumer demand for more natural and functional product profiles increases, the testing services that support and validate these changes need to evolve with them. The new laboratory is already driving Leatherhead’s research and non-routine activity forward.

The Chemistry Research team’s new laboratory is an essential part of the range of ‘turnkey’ projects provided by Leatherhead Food Research; our experts offer key input into projects such as evaluation of changes in levels of active and functional ingredients on storage or processing, and analytical support for bioavailability and bioaccessibility nutrition projects.

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To download a high resolution image of the photograph, please click here or on the image above.

Press enquiries:
Dr Wayne Morley
Head of Food Safety
T: +44 (0)1372 822359
E: wmorley@leatherheadfood.com

About Leatherhead Food Research
Founded in 1919, Leatherhead Food Research, based near London, UK, is a leading independent organisation delivering integrated scientific, technical, market and regulatory research and consultancy solutions to the global food, beverage and related industries.

Leatherhead’s applied research capabilities and unique offering have delivered added value to a global client base for over ninety years. Leatherhead offers practical advice, tailored consultancy, research and business-oriented support, closely aligned to customer’s strategic and everyday demands.

The company’s services, built around five key platforms each representing a core area of expertise, are supported by a wealth of related and up-to-date information resources. The platforms are:

It is this unique portfolio of services that has attracted over 2,000 companies worldwide. They represent a who’s who of the global food and beverage industry, ranging from large multi-nationals to small and medium-sized companies. Many of these enjoy additional benefits through Leatherhead’s unique membership scheme.

www.leatherheadfood.com

 

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