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Issue 4 2008 / 3 December 2008 / Kathy Groves, Principal Microscopist, Leatherhead Food International
Nanotechnology is an emerging science. Its implementation in the food and drink industry is predicted to grow rapidly due to the benefits it can bring for both industry and the consumer in terms of structure and texture control, health benefits, and safety and quality.
Cientifica reported1 that the biggest sector utilising nanotechnology in 2007 was the chemicals industry, followed by the semi-conductors market. According to Helmut Kaiser Consultancy, the nanofood market has increased from a value of USD 2.6 billion in 2003 to USD 5.3 billion in 2005; and it is expected to soar to USD 20.4 billion in 2015.
Nanotechnology is defined as being related to the design, production or application of structures, devices and systems by controlling the shape and size at the nanometre scale. The term ‘nano’ is derived from a Greek word for dwarf and one nanometre is equivalent to one billionth of a metre. As an example, a human hair is 100,000 nanometres wide, a red blood cell is approximately 7,000 nanometres wide and a typical bacterium is 2,000 nanometres long. The term nanotechnology is usually associated with materials that are less than 100 nanometres in size. (more…)
Issue 4 2008, Past issues / 3 December 2008 / Kath Veal, Business Manager Regulatory Services, Leatherhead Food International
Global regulatory food advice is one of the core areas of expertise at consultancy and research firm Leatherhead Food International. The regulatory advisors work within three teams specialising in United Kingdom, European (EU) or International regimes. Working with not only generic EU controls, but the detail of individual member states regularly illustrates the lack of harmonisation within Europe and our global coverage gives us a strong awareness of the challenge of international trade.
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Issue 3 2008, Past issues / 18 August 2008 / Dr Pretima M. Titoria, Section Manager: Ingredients, Leatherhead Food International
Food and drink manufacturers are under relentless pressure from consumers to produce products that can not only deliver exciting textures and tastes, but can also be healthy and shelf-life stable. This is then reflected in the challenge posed to the hydrocolloid suppliers and manufacturers, who must deliver thickeners, stabilising agents and gelling agents with specific functionalities that can meet consumer demand.
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Issue 3 2007 / 4 September 2007 / Dr Paul Berryman, Director of Research, LFI
Leatherhead Food International (LFI) is a provider of scientific research, information and consultancy for the global food and drink sector. It is renowned for its comprehensive World Food Legislation services, applied Bioscience Research and Food Ingredient expertise. Paul Berryman gives an overview of LFI’s capabilities to develop innovative solutions to the major issues facing the food & drinks sector.
Founded in 1919 as a membership organisation to carry out research for the UK food industry, LFI has become a thoroughly modern customer-focussed consultancy equipped for the technological challenges of the 21st Century. It still has over 1,000 members worldwide and its membership list reads like a who’s who of the food industry, including most of the major multinationals and household names from the retailing sector. (more…)
Issue 2 2007, Past issues / 23 May 2007 / Peter Wareing, Leatherhead Food International
Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.
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