Ensuring food safety in world with less plastic
The move to reducing plastic in the environment is a growing challenge for food and beverage companies. As plastic is...
Assessing the options for companies setting challenging goals for plastic reduction
In a move to help tackle the problems of plastic reduction, many companies have set themselves ambitious goals for the...
Conventional plastics and bioplastics: How can we move from the former to the latter
Plastic products are ubiquitous due to their particular material properties – properties that scientists and...
Understanding the materials science of plastics to address end of life challenges
Non-biodegradable plastics build up in landfill or the natural environment as we produce and dispose of them many...
Reimagine products to ease plastic pollution
Rethinking the way personal care products are presented could reduce the amount of plastic waste associated with the...
Going global: one formulation for many markets
Food and beverage brands wanting to establish or extend their global presence have to contend with an intricate web of...
Do consumers really follow cooking instructions?
Last year, Leatherhead Food Research carried out more than 15,000 cooking tests. That’s almost 60 per working day...
of note – What are the options for sugar replacers?
From the Scientific Advisory Committee on Nutrition (SACN) recommendations to Public Health England guidelines and the...
Destination, Anywhere?
The role of roadmapping, and how to keep on track Based on a programme of research from Oakland Innovation At Oakland...
Women in food science
To mark the occasion of International Women’s Day (8 March), the Institute of Food Science & Technology (IFST)...
