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Foodline Science Foodline Market Foodline News Contaminants On-Line Horizon Scan

The FoodlineWeb suite of databases are a unique source of information for the food and drinks industry. They include Market, Science and News, and are populated by our team of specialists who abstract 2,500 Science, 830 Market and 600 News records every month, taken from about 400 key industry journals, as well as books and patents. The abstracts are fully searchable and the full text of most articles can be ordered on-line through our electronic document delivery service - most articles will be supplied within one working day. In the case of patents, there is a link through to the original document.

  • FoodlineWeb Science provides a wealth of information on food science and technology
  • FoodlineWeb Market gives concise abstracts of published literature packed with useful market statistics as well as new retail products in the UK and novel products worldwide
  • FoodlineWeb News offers a summary of all the latest news relevant to the food and drinks industry
  • Fera HorizonScan provides information on food safety and risk issues at a global level across all food sectors, covering all of the contaminants, residues and other food-related hazards that may affect you
  • Fera Contaminants On-Line is designed for food industry professionals, it is an indispensable and comprehensive guide to European Union food contaminant legislation and residue limits

You can contact the helpdesk on +44 (0)1372 822245 (email to request more information on any of the FoodlineWeb databases or to request a reminder of your username and password. Please contact the helpdesk if you have any problems logging on, or any questions or comments.

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Monthly Patent Editorial
Recent Patents in Pasta

Pasta is generally associated with Italy, and there is evidence that the first types of pasta were developed in Tuscany using a blend of ground cereal grains and water, which was baked or dried in the sun. Lagane (later known as lasagna or lasagne) became an important component of Roman cuisine, and the different varieties of pasta now produced there are attributed to the influence of other cultures over the centuries. Sicily was the major producer of durum wheat, which is still used to provide semolina for pasta making. The term macaroni is derived from a term used to describe kneading dough with energy, denoting that pasta making was a long and laborious task. This long pasta was often eaten with cheese; lasagne was eaten as strips, usually in enriched broths; and the cylindrical forms vermicelli and fidelli were introduced between 1400 and 1800. Boiled pasta (such as noodles) is thought to have been introduced by traders from Arabia, who used dried pasta to make meals on their journey. Filled pasta (dumplings), such as ravioli, was first documented in the 14th Century but tomato-based sauces were not reported until the mid-19th Century.

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Scientific literature and patent reviews
Taste Trends - Ideas and Inspiration for NPD

3 December 2014

Leatherhead's hallmark Taste Trends Conference exploring the upcoming trends in the food and drink industry is once again set to feed you with ideas and inspiration to develop new products or reinvigorate existing ones.

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Gels and Thickeners

Breaking Food Industry News

New McDonald''s slogan.

South American farmers hold onto their harvest - grain dealers post lower profits.

Layoffs could result from Tim Hortons deal with Burger King.

Leatherhead Food Research News : 31/10/2014

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