Latest news

Science Group plc acquires Technology Sciences Group

London, 4 Sept 2017: Science Group today announces that it has acquired both the North American and European businesses of Technology Sciences Group (TSG) from Dentons Innovation...

Science Group plc acquires Technology Sciences Group

London, 4 Sept 2017: Science Group today announces that it has acquired both the North American and European businesses of Technology Sciences Group (TSG) from Dentons Innovation...

News archive

Reflections on innovation and sugar reduction in chocolate

We were delighted to present at the recent London Chocolate Forum, where the main topic of conversation was sugar...
News 19 October, 2017

Healthier snacking worldwide

Healthier snacking within the confectionery category is the focus of Leatherhead’s September column in Kennedy’s...
News 03 October, 2017

Conjuring a taste of summer

Limited edition, summer confectionery collections is the focus of Leatherhead’s August column in Kennedy’s...
News 26 September, 2017

Looking for the sweet spot: Finding the best natural sugar alternative

Leatherhead’s Kathy Groves, Head of Science & Microscopy, and Cindy Beeren, VP Operations, have been quoted in a...
News 30 August, 2017

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

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...
News 11 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