Latest news

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 in the Journal of the Royal Society of Public Health –...

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 in the Journal of the Royal Society of Public Health –...

News archive

Confectionery and the protein trend

Protein within confectionery is the focus of Leatherhead’s July column in Kennedy’s Confection Magazine. With a...
News 15 August, 2017

Blueprinting for effective sugar reduction

Leatherhead’s Kathy Groves, Head of Science & Microscopy, has been published in the June 2017 issue of The World...
News 20 July, 2017

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%...
News 05 July, 2017

of note – Sensory science addresses sugar reduction challenges

Reformulating for sugar reduction can present multiple sensory challenges. In Leatherhead’s latest of note paper, we...
of note 28 June, 2017

‘I’m trying to eat less sugar’

Sugar reduction in confectionery is the focus of Leatherhead’s June column in Kennedy’s Confection Magazine. With...
News 27 June, 2017

Amazon acquisition of Whole Foods Market: A watershed moment?

The surprise announcement on Friday that Amazon is to acquire the leading US food retailer Whole Foods Market could...
News 19 June, 2017

Leatherhead interviewed in episode of BBC’s The Food Chain

The BBC's Emily Thomas speaks with Leatherhead's MD Chris Wells to learn more about mouldy food. Click here to listen...
News 01 June, 2017

Leatherhead first and only provider of UKAS accredited cooking instructions techniques

1 June 2017: Leatherhead Food Research, a leading provider of science, technology & regulatory consulting services...
Press release 01 June, 2017

It’s all in the flavour

Flavour in confectionery is the focus of Leatherhead’s May column in Kennedy’s Confection Magazine From melting...
News 31 May, 2017

of note – When to call in the experts

The validity of experts has been called into question recently in the public sphere. In Leatherhead’s latest of note...
of note 02 May, 2017