Brand innovators and product developers feel increasingly undermined by growing consumer hypersensitivity to specific “demonised” ingredients, such as sugar, according to a new study from Leatherhead Food Research (LFR).
Food waste, meat substitutes and gut bacteria all feature in the top 10 most mentioned food terms in the media over the past 12 months – but stories about cancer and diet continue to dominate – according to the head of a research body.
Persuading people to share information about suspected food and drink crime, co-ordinating intelligence sharing and harnessing technology to beat criminal activity topped the wish lists of experts taking part in Food Manufacture’s Big Video Debate on...
Leatherhead Food Research has been bought out of administration by the Science Group for £1.6M in a move that will rid the organisation of its legacy pension deficit, the buyer revealed.
Leatherhead Food Research has appointed former Marks & Spencer nutritionist Jenny Arthur to the newly created role of director of nutrition and innovation.
Morrisons, Iglo Group, Leatherhead Food Research and Assured Food Standards were all left searching for new bosses this month as the current incumbents announced their decisions to step away from their roles.
Poor nutrition among UK consumers could be improved if they had a basic understanding of how their food worked, a leading public health nutritionist has insisted.
It will be a “challenge” for the Food Advanced Training Partnership (Food ATP) to attract small food and drink firms (SMEs) to see the benefits of enrolling employees on to courses designed to improve their scientific understanding, according to one of...
Food safety watchdog the Foods Standards Agency (FSA), Leatherhead Food Research, market intelligence specialist Mintel and business law firm DWF are supporting the Food Manufacture Group’s free one-hour webinar Horsemeat: learning the lessons of an avoidable...
British and European governments have been advised to “think like criminals” in the battle to uncover how thousands of tonnes of beef products came to be contaminated with horse meat.
Food and drink manufacturers should involve consumers in the development of new scientific techniques and technologies at a much earlier stage, if past mistakes are to be avoided, according to consumer watchdog Which?
Many food and drink firms are missing the commercial opportunity of intellectual property (IP) because they do not patent the innovative work they carry out, a patent expert has advised.
Food and drink manufacturers are stepping up their efforts to reduce the amount of salt used in food production as part of a new project with Leatherhead Food Research.
Sales growth in monosodium glutamate (MSG) is slowing globally due to negative publicity, despite trade in the ingredient booming in the Far East, according to Leatherhead Food Research.
At a recent Biotechnology and Biological Sciences Research Council workshop, I was discussing food security and world hunger. I won’t rehearse the well-known ‘perfect storm’ paradigm, but suffice to say that food might run short.
The profile of food science is set to rise as a number of initiatives from a reinvigorated Institute of Food Science & Technology (IFST) come to fruition.
At a recent Leatherhead conference, a speaker from Mintel said the number of new products making 'natural' and 'green' claims increased steadily between 2005 and 2009. But I'm not convinced that consumers understand all these...
The percentage of new products launched in Europe containing low- or no-fat claims dropped from 8% in 2005 to just 5% in 2009, while the percentage containing ‘green’ messages has grown rapidly over the same period, according to Mintel.
The University of Sheffield has launched a research project that will examine how policy on the salt, fat and sugar content of foods has changed the practices of food manufacturers.
I recently discovered that it's easy to reduce saturated fat in the diet. A new Dutch study reported in the British Journal of Nutrition showed that...
