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Leatherhead Food Research

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Adding the time dimension to taste

30 March 2016 | By Silvia Peleteiro, Leatherhead Food Research

In this article, Silvia Peleteiro guides you through a set of methodologies called temporal methods which measures the sensory profile of a product as it changes over time...

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Mass spectrometry for determining food contamination

23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research

One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…

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Rapid Methods & Mass Spectrometry supplement 2013

2 January 2014 | By

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics Detecting bacteria in food: harder than searching for a needle in a haystack? Rapid detection methods for chemical hazards in foods Mass spectrometry for the food industry

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Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology

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Microbial biofilms – a concern for industry?

3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research

Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…

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Overview of food preservation technologies

13 May 2011 | By Dr Paul Gibbs & Dr Evangelia Komitopoulou, Food Safety, Leatherhead Food Research

The control of microbial access and growth in foods from ‘farm to fork’ is important to ensure consumer health and well-being and minimise losses of foods through spoilage. Whilst it seems almost impossible to achieve a good and consistently hygienic production of raw materials, there are many different ways of…

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Mycotoxins in food: An update for 2010

30 June 2010 | By Catherine Entwisle, Leatherhead Food Research

Since biblical times, the toxic response caused by ingestion of mycotoxins, the secondary metabolites of moulds, has had a significant impact on the health and welfare of human and animal populations. Since the early 1960’s, a wealth of knowledge about mycotoxigenic fungi, such as Aspergillus, Penicillium and Fusarium, and their…