Innovation, Development & Sensory

Food innovation and development Food, drink and pharmaceutical companies must continually innovate in order to stay competitive, but limited R&D capacity or scientific understanding can stand in the way.

Leatherhead Food Research's Innovation and Development service can provide additional support or outsourced research projects through Open Innovation and Partnerships.

Our team includes experts in ingredients, product innovation, microscopy, sensory and consumer science, who can provide research and consultancy over the whole product innovation cycle.

We can build a complete picture of ingredients' properties and functionalities, and advise on their optimal use.

We can support all stages of product development from idea generation and prototype development, to sensory and consumer assessment, through scale up and pre-launch product optimisation, to post-launch product monitoring and maintenance, and shelf life determination.

We can help develop a wide range of product types, ranging from beverages to confectionery, and desserts to savoury products.

Key activities include:

 

To learn more about our Innovation and Development services, please contact Dr Wayne Morley.

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