Latest news
Stocking up on festive treats
Products that we might find under our Christmas trees this year provide the focus for Leatherhead’s December column...
News
12 December, 2017
Gut microbiome – a game-changer for the food industry
Leatherhead’s experts examine why, how and when the gut microbiome can potentially revolutionise the food industry...
News
06 December, 2017
‘Free from’ goes premium
Premium ‘free from’ chocolate launches provide the focus for Leatherhead’s November column in Kennedy’s...
News
28 November, 2017
Sinking teeth into Halloween
Halloween treats within the confectionery category provides the focus of Leatherhead’s October column In Kennedy’s...
News
21 November, 2017
Reflections on innovation and sugar reduction in chocolate
We were delighted to present at the recent London Chocolate Forum, where the main topic of conversation was sugar...
News
19 October, 2017
Healthier snacking worldwide
Healthier snacking within the confectionery category is the focus of Leatherhead’s September column in Kennedy’s...
News
03 October, 2017
Conjuring a taste of summer
Limited edition, summer confectionery collections is the focus of Leatherhead’s August column in Kennedy’s...
News
26 September, 2017
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...
News
30 August, 2017
Confectionery and the protein trend
Protein within confectionery is the focus of Leatherhead’s July column in Kennedy’s Confection Magazine. With a...
News
15 August, 2017
Blueprinting for effective sugar reduction
Leatherhead’s Kathy Groves, Head of Science & Microscopy, has been published in the June 2017 issue of The World...
News
20 July, 2017
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We publish reports relating to the most prevalent industry topics.