To warn or not to warn: when to advise on the risk of choking
With no specific regulations requiring companies to inform consumers if their food and beverage product poses a choking...
What’s the science behind glycemic response?
Sustained energy release and glycemic response have become a focus for the food and beverage industry, as consumers...
The holy grail of sweetness without the calories
Ever been asked to deliver the impossible? From ingredient blends to new technologies, in this white paper, Kathy...
Using sensory shelf life testing to drive consumer satisfaction
Sensory shelf life testing (SSLT) is a vital tool for a food or beverage manufacturer. Its value extends beyond the...
A cautionary tale of allergen labelling
Food allergies are reportedly on the rise. Mandatory allergen labelling has improved food and beverage safety, but more...
Consumer-focused innovation for better business returns
Leatherhead Food Research’s qualitative research involving senior Innovation, R&D, Marketing and NPD...
The dream team for successful product development
The spotlight has never shone brighter on the food industry than in recent years. Pressure is coming from all angles to...
When food and drink adulteration kills
In this white paper, Professor Tony Hines argues that ‘horsegate’ changed the food industry forever on 15th January...
Tackling the world’s ‘hidden hunger’
The word ‘malnutrition’ often paints a picture of a famine-ridden third-world country where food insecurity is...
How do our genes impact our food choices?
Variation in taste perceptions can be explained by nature and nurture. In this white paper, Silvia Peleteiro, focuses...
