• 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

Information Research

A solid information base is the foundation for a successful project, and doing the groundwork for technical projects is what we specialize in. Whether your company wants to spot the next big trend in a particular ingredient area, is looking at the scientific evidence behind the efficacy of a functional ingredient prior to compiling a dossier for a health claim, or needs to learn about new developments in processing, nutrition or food safety, information specialists at Leatherhead are experienced in delivering this type of information to the food industry.

Areas of expertise:

• Food safety and microbiology
• Nutrition, diet and health
• Ingredients
• Food allergy and intolerance
• Food science and technology
• Functional foods

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