• Innovation, Development & Sensory
  • Innovation, Development & Sensory
  • Ingredients
  • Pilot Plant
  • Product Development
  • Sensory and Consumer
  • Shelf Life
  • Texture and Mouthfeel
  • Troubleshooting
• Nutrition
  • Nutrition
  • Human Nutrition Studies
  • Health Claims Substantiation
  • Nutritional Analysis
• Food Safety
  • Food Safety
  • Audits
  • Crisis Management
  • Microbiology Research
  • Shelf Life
• Food Regulations
  • Food Regulations
  • Health Claims Substantiation - Regulatory
  • Global Food Regulations
  • Consultancy Projects
  • Multi-lingual Label Checks and Translations
  • Member Enquiries
  • Regulatory Publications and Online Guides
  • Regulatory Training Courses
• Analytical Services
  • Analytical Services
  • Chemistry
  • Crisis Management
  • Microbiology
  • Physical Analysis
• Food Research
  • Food Research
  • Member Research Forums
  • Collaborative Research
  • Accelerated shelf- life tests for frozen products
  • Cryo-crystallisation: An Emerging Technology for Fat Reduction
  • Fat Reduction in Confectionery and Snacks
  • Fibre-Protein Combinations and Their Effects on Satiety
• Knowledge and Insight
  • Knowledge and Insight
  • Information Research
  • Bookshop
  • Foodline News
  • Global Food Markets
  • Library
  • Helpline
  • Market Research
  • Online and On Demand Services
  • Training and Conferences
  • Online Training Courses
• Member Services

Collaborative Research

Leatherhead Food Research has developed a series of new collaborative research projects relevant to the development of new products and the safety requirements of the food industry. Collaborative research allows you to reduce research costs, keep up to date with legislation and technology, increase the competitiveness of your company and provide an excellent opportunity to network and lead your industry. If you are interested in participation in the collaborative projects below then please e-mail the relevant contact.

• Accelerated Shelf-life Tests for Frozen Products
• Cryo-crystallisation: An Emerging Technology for Fat Reduction
• Fat Reduction in Confectionery and Snacks
• Fibre-Protein Combinations and Their Effects on Satiety
• Salt Reduction
  
  

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