Leatherhead opens new research lab
The new lab will enable Leatherhead to bring all its chemistry facilities into one laboratory, with a dedicated section for allergens testing.
The purpose-built facility has been designed for efficient flow-through of samples from receipt and preparation through to extraction and analysis, said Leatherhead. “This ergonomic advantage will allow the range of analytical services at Leatherhead to continue to grow in capacity and scope, as well as expand our research capabilities,” it said in a statement.
The new facility has UK Accreditation Service approval for a wide range of food testing, including group one and group two nutrition, and a range of enzyme-linked immunosorbent assay (ELISA) tests for allergens and meat speciation.
Leatherhead’s Food Innovation Day
The new lab was opened by Dr Derek Craston, chief scientific officer with science firm LGC, at Leatherhead’s Food Innovation Day, on September 19.
“LGC and Leatherhead have a long association and we share a common vision to help create a vibrant industry in the UK, making sure that the products produced are of high quality,” said Craston.
“I hope this new laboratory catalyses vibrant thinking and I think that when you take a tour, you will see just what an improvement in capability it will give in the future.”
The new lab was designed to help Leatherhead’s research services keep pace with the evolving market, including: the introduction of new ingredients and consumer demand for more natural and functional product profiles.
Visitors to the innovation day were told local independent food and drink business were more innovative than large multi-national firms.
