News from Leatherhead Food | Leatherhead Food Research - Part 5

Latest news

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...
News 10 May, 2018

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...
News 09 May, 2018

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...
News 08 May, 2018

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...
News 02 May, 2018

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...
News 05 April, 2018

Women in food science

To mark the occasion of International Women’s Day (8 March), the Institute of Food Science & Technology (IFST)...
News 08 March, 2018

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...
News 08 March, 2018

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...
News 09 February, 2018

Fibre boosting confectionery

Product launches containing dietary fibre provide the focus for Leatherhead’s January column in Kennedy’s...
News 17 January, 2018

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...
News 03 January, 2018