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Leatherhead inaugurates new Chemistry Research Laboratory

FBR Staff Writer Published 27 September 2013

Leatherhead Food Research has inaugurated a new Chemistry Research Laboratory which retained its UKAS-accreditation for a wide range of food testing, including Group 1 and Group 2 nutrition, and a range of ELISA-based assays for allergens and meat speciation.

The facility allows Leatherhead to bring all its chemistry operations into one laboratory with a dedicated section for allergens' testing. It is designed for efficient flow-through of samples from receipt and preparation through to extraction and analysis, allowing Leatherhead to expand its research capabilities.

As new ingredients arrive the markets, consumers demand for natural and functional product profiles increases, the testing services that support and validate these changes need to evolve with them, the company said.

The facility was opened by LGC chief scientific officer Dr Derek Craston.

Craston said, "LGC and Leatherhead have a long association and we share a common vision to help create a vibrant industry in the UK, making sure that the products produced are of high quality."

The laboratory is an essential part of the range of 'turnkey' projects provided by Leatherhead Food Research. The company offer key input into projects such as evaluation of changes in levels of active and functional ingredients on storage or processing, and analytical support for bioavailability and bioaccessibility nutrition projects.

Established in 1919, Leatherhead Food Research is an independent organization that provides scientific, technical, market and regulatory research and consultancy solutions to the global food, beverage and related industries.