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Tag "Leatherhead Food Research"

FDF Realease Guide that Shows Small Companies how to Reduce Sugar

A guide for small sized companies has been published by the Food & Drink Federation (FDF).

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Two New Professors For Leatherhead Food Research

    Two New Professors For Leatherhead Food Research

Leatherhead Food Research’s Paul Berryman and Tony Hines MBE have been appointed as Visiting Professors at the University of Reading. The title, which is only awarded for distinction or status in a professional field relating to academia, comes as the University sought to recognise their contributions in establishing the Food Advanced Training Partnership (Food ATP).
The […]

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Salt Reduction Reaching its Limit

    Salt Reduction Reaching its Limit

An independent report examining ways of further reducing salt in foods has been published by the British Retail Consortium (BRC) and Food and Drink Federation (FDF). The project, undertaken by Leatherhead Food Research (LFR), set out to identify suitable techniques to reduce salt which would also address the related problems of products having a shorter […]

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Activity Levels High in Global Functional Foods Market Despite Lower Growth Rates

    Activity Levels High in Global Functional Foods Market Despite Lower Growth Rates

Although the global functional foods market continues to expand in size, growth rates in parts of the world have dipped over the last couple of years, especially compared with the last decade, according to Leatherhead Food Research. Much of this has largely been for economic reasons caused by the global downturn, with premium-priced functional products […]

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Natural Ingredients and New Flavours in Confectionery

    Natural Ingredients and New Flavours in Confectionery

Across many parts of the world, growth rates within the confectionery market are either very modest or static. This is due to a range of factors, examples of which include health concerns over intake of sugar and saturated fats, weak consumer spending following the economic downturn and strong competition from other snack-oriented foods. Nevertheless, innovation […]

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UK Food Chain Unites to Uncover Salt Reduction Solutions

    UK Food Chain Unites to Uncover Salt Reduction Solutions

The Food and Drink Federation (FDF) in the UK and the British Retail Consortium (BRC) have partnered with Leatherhead Food Research to fund and deliver a comprehensive report on salt reduction methods in food production. UK food manufacturers and retailers already lead the rest of the world in reducing salt levels in food. This research […]

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Marine Ingredients – The Next Wave in Functional Food Innovation?

    Marine Ingredients – The Next Wave in Functional Food Innovation?

In 2010 the functional food market was worth $24 billion and it is growing by approximately 14% per annum. In the last five years the number of new product introductions carrying a specific functional health claim (such as heart, eye, bone and gut health), has more than doubled. Food and drink companies are increasingly driven […]

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Are Sports and Energy Performance Products Moving into the Mainstream?

With products such as sports and energy drinks now entering the mainstream, the global market for sports nutrition and performance products is at an interesting stage of development. Although market growth has been impressive in many parts of the world, the industry is still hampered by the fact that its consumer base remains limited to […]

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The Future of the $7 Billion International Weight Management Market

    The Future of the $7 Billion International Weight Management Market

The international weight management market was worth an estimated $7.3b in 2009, and it is set to grow year-on-year at between 6-8% for the next 5 years, according to Leatherhead Food Research.
Weight management has been reincarnated in various forms throughout the food and drink industry over the years. The direction of the industry is shifting […]

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