Jan 9, 2020 | News
New research has revealed that in the past 12 months, technical expertise in nutrition, science and regulatory affairs was increasingly used to shape food and beverage innovation at an earlier stage in the product development process. In a report released by...
Sep 26, 2019 | News
A recent survey of 999 adults in the UK found that in the past 12 months, 74% of households have consciously reduced the amount of red meat they consume. Findings published by Science Group company Leatherhead Food Research reveal that 40% are eating ‘a bit less red...
Apr 18, 2018 | News
Leatherhead Food Research has been awarded UKAS accreditation for the evaluation of challenge testing and has added microwave ovens to its UKAS-accredited cooking instruction techniques. The new achievements are recognition of the standards Leatherhead works to as a...
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