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 Baking Europe with the article ‘Creating a blueprint of your product to innovate with greater precision’.

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Kathy argues the case for the use of blueprints in product formulation and reformulation and how they can be used to show the structure of a particular foodstuff. In the article, Kathy demonstrates how blueprints can be used practically in a sugar reduction exercise using a biscuit product as an example.

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