Leatherhead Research provides expertise and support to the global food and drink sector with practical solutions that cover all stages of a product’s life cycle from consumer insight, ingredient innovation and sensory testing to food safety consultancy and global regulatory advice.
As a not-for-profit, membership-based organisation with 1,500 members, Leatherhead represents a who’s who of the global food and drink industry and supports all Members and clients, large or small with consultancy and advice as well as training, market news, published reports and bespoke projects. Projects are tailored to meet the specific needs of individual Members and clients in support of their competitive goals and technical challenges.
Leatherhead Research’s confectionery training courses – Sugar Confectionery Production and Chocolate Confectionery Production – are attended by many high-profile companies, making them the starting point for anyone in the confectionery industry. By attending these courses, delegates will understand the functionality and properties of ingredients such as sugar, glucose syrup, pectin, starch, gelatin, cocoa butter and vegetable fats; and discover the principles behind techniques such as panning, toffee, fudge and caramel production, chewing gum manufacture and refining and conching of chocolate. Each course has fantastic practical sessions and trouble-shooting workshops to bring the subject to life.
Market insight at your fingertips
Further, Leatherhead's monthly Confectionery Industry Update is a cost-effective way of tracking monthly developments in the dynamic confectionery market. Each issue profiles a particular country or region, reviews global new product launches, and summarises major trends. A separate section provides a summary of the major legislative developments affecting the industry; and the report also includes the latest technical developments, patents and new ingredients. In addition, a major operator in the global confectionery industry is profiled in every issue.