The Nestlé-Starbucks licence: a match made in heaven or a marriage of convenience?
The news that Nestlé had penned an agreement with Starbucks will have surprised many this week. But reflecting on it...
Do you really want to behave like a start-up?
How global brands can “be more start-up” without compromising on risk. “More than ever, the consumer needs to be...
Going global: one formulation for many markets
Food and beverage brands wanting to establish or extend their global presence have to contend with an intricate web of...
Do consumers really follow cooking instructions?
Last year, Leatherhead Food Research carried out more than 15,000 cooking tests. That’s almost 60 per working day...
Sugar reduction: a taxing problem?
Whilst much of the media has focused on plastic packaging in the past few months, it can be easy to forget (for those...
Women in food science
To mark the occasion of International Women’s Day (8 March), the Institute of Food Science & Technology (IFST)...
UK targets 20% calorie reduction by 2024
UK regulators want a 20% reduction in the calorie content of certain “popular foods” by 2024 as part of the...
How can food makers deliver personalisation to the masses?
As consumer expectations over personalisation continue to grow, how can food makers deliver an individual experience at...
Fibre boosting confectionery
Product launches containing dietary fibre provide the focus for Leatherhead’s January column in Kennedy’s...
12 things you might not know about sugar
Public Health England (PHE) has urged parents to look for healthier snacks for children in a more direct stance to cut...
