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...
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...
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%...
‘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...
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...
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...
Leatherhead first and only provider of UKAS accredited cooking instructions techniques
Leatherhead Food Research, a leading provider of science, technology & regulatory consulting services to the global...
It’s all in the flavour
Flavour in confectionery is the focus of Leatherhead’s May column in Kennedy’s Confection Magazine From melting...
