Getting immersive – exploring the potential of new technologies in consumer research
At June’s Sensory Day, Leatherhead Food Research’s members got to experience our new virtual reality set. With 91% of consumers questioned by Leatherhead owning at least two...
Getting immersive – exploring the potential of new technologies in consumer research
At June’s Sensory Day, Leatherhead Food Research’s members got to experience our new virtual reality set. With 91% of consumers questioned by Leatherhead owning at least two...
Drinktec
Leatherhead’s Jenny Arthur, Head of Nutrition, will be moderating a session at Drinktec titled “New sweetening concepts of tomorrow” on the...
The London Chocolate Forum
Leatherhead’s Kathy Groves, Head of Science and Microscopy, will be delivering a presentation on ‘Blueprinting as a technique for successful...
Member Day – Made to order – personalising food & drink for health and preference
Personalisation is generating a great deal of discussion in the food & drink industry. As technology opens up a world of possibilities to the...
Confectionery and the protein trend
Protein within confectionery is the focus of Leatherhead’s July column in Kennedy’s Confection Magazine. With a...
Blueprinting for effective sugar reduction
Leatherhead’s Kathy Groves, Head of Science & Microscopy, has been published in the June 2017 issue of The World...
What can the food and drink industry do to help achieve the 5% free sugars goal?
Leatherhead’s Jenny Arthur, Head of Nutrition & Product Development, has co-authored a research article published...
