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...
It’s all in the flavour
Flavour in confectionery is the focus of Leatherhead’s May column in Kennedy’s Confection Magazine From melting...
All things personal – confectionery customisation
Personalisation in confectionery is the focus of Leatherhead’s March column in Kennedy’s Confection Magazine...
Who doesn’t ♥ Valentine’s Day?
Valentine’s confectionery trends are the focus of Leatherhead’s March column in Kennedy’s Confection Magazine...
The challenges of antimicrobial resistance in the food chain
The food industry is still at an early stage in addressing the challenges of antimicrobial resistance (AMR). Driven by...
Healthy sweets on the industry horizon
Health and wellness confectionery trends are the focus of Leatherhead’s February column in Kennedy’s Confection...
