Do you wish it could be Christmas every day?
Leatherhead is partnering with Kennedy’s Confection Magazine to bring you the latest confectionery trends and new...
Creating a blueprint of your product to innovate with greater precision
Leatherhead’s own Prof. Kathy Groves, Head of Science & Microscopy has been published in the Winter 2016 issue of...
Nutritious, tasty and sustainable food – what was on offer at Food Matters Live?
How is the relationship progressing between food, health and nutrition? There are certainly some intriguing discussions...
Leatherhead Food Research supporting Footprint Forum’s event on food authenticity in foodservice
Leatherhead Food Research is delighted to be supporting Footprint Forum’s event Food Authenticity in Foodservice –...
Reflections on NPD food & drink trends and innovations
What’s hot in food & beverage? How do we get ahead of the innovation curve? What are the true game-changing ideas...
Leatherhead ‘letter to the editor’ of The Grocer – gluten-free products and fat research
Leatherhead’s response to The Grocer article on gluten-free products and high fat content. On 13th May Ian Quinn, the...
Combatting food fraud with intelligent due diligence
Leatherhead Food Research's special report in January World Food Regulation Review From February 1st, perpetrators of...
Food safety advice from Leatherhead featured on BBC’s ‘Eat well for less’ new series
In the first episode of the new series tonight, Leatherhead Food Research helps provide viewers with a simple...
In the press
Leatherhead Food Research is cited in many articles in the national and international trade press. June 2015Naturally...
What’s new in confectionery? An insight from Leatherhead
Published in Kennedy's Confection Magazine each month, read about the latest new product insights from Leatherhead's...
