Zero findings in cooking instructions UKAS audit
Leatherhead Food Research successfully passed its latest UKAS audit earlier this month, maintaining Leatherhead’s...
COVID-19 business continuity update
As the COVID-19 situation continues to evolve we wanted to update and reassure you of the measures we are taking to...
International Women’s Day – Celebrating our female colleagues at Science Group
As part of the Science Group, Leatherhead Food Research is proud to celebrate female colleagues working across the...
On 1st August the Scientific Advisory Committee on Nutrition (SACN) published its final report on Saturated Fats and Health
5 key things you need to know: The saturated fat recommendation of no more than 10% of daily energy in the diet has not...
Sweeteners – a functional alternative to sugar?
So, what are consumers looking for? Based on Kantar data, 73% of respondents are trying to lead a healthier lifestyle...
IFST ultra processed food
Ultra processed foods have hit the headlines recently as being the unhealthy option and something we should be eating...
Consumer survey – plastic, not so fantastic
Leatherhead has recently run a survey with its UK database of consumers to understand their attitudes towards plastic...
Action on antimicrobial resistance needed to avert a global crisis
Antimicrobial resistance (AMR) is one of the greatest threats facing the global community, according to a new report...
How to create clean labels without compromise
Consumers are increasingly looking for natural, minimally processed food, which is driving many food manufacturers to...
A third of all food goes to waste. Here’s how regulation might be used to stop the rot
Globally, one-third of all food produced ends up in the bin. That is 1.3 billion tonnes of food every year that...
