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Foodline Science Foodline Market Foodline News

The Leatherhead Food News suite of databases is a unique source of information for the food and drinks industry, which is exclusively available to Leatherhead’s members. They include Science and News, and are populated by our team of specialists who abstract around 1,900 Science and 1,500 News records every month, taken from about 400 key industry journals, as well as books, patents and media sources.  The suite of databases also includes a Market database containing historical market records between 1982 and 31 December 2015. The abstracts are fully searchable and the full text of most journal articles can be purchased via a link to the publisher's website. In the case of patents, there is a link to the original document.

  • News offers a summary of all the latest news relevant to the food and drinks industry going back to 1985. The Daily News email is free to all members; the archive is free to Silver, Gold and Platinum members (single user) and available by subscription to Bronze members. The archive is also available by subscription for additional users of Bronze, Silver, Gold and Platinum membership. The archive is not available to Small Business members.
  • Science provides a wealth of information on food science and technology from 1972 onwards. All members (excluding Small Business members) of Leatherhead Food Research are entitled to complimentary access to the current month of Science for unlimited users. The full Science database is available by subscription to members with prices based on the number of users.
  • 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 from 1985 to 31/12/2015. Full closed database available by subscription to Bronze, Silver, Gold and Platinum members only.

You can contact the helpdesk on +44 (0)1372 822245 (email help@foodlineweb.com) 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.

Monthly Patent Editorial
Recent patent activity on Hydrocolloids

Hydrocolloids comprise high-molecular-weight polysaccharides and proteins. Various hydrocolloids are used as processing aids in the food industry, owing to their ability to change the viscosity of liquids. The hydrocolloids used in the food industry are mainly derived from plant and algal sources and are selected according to the specific need of the food products. In the case of soups, sauces, gravies and dressings, hydrocolloids may be used as thickeners to improve the mouthfeel of the products. In other foods, such as jams, jellies, confectionery and desserts, they may be used to increase the viscosity to a point where the product becomes a gel. The thickening effects of hydrocolloids depend on the type, concentration, and characteristics of the food system.



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Scientific literature and patent reviews

Breaking Food Industry News

Canada approves genetically modified salmon.

Food safety in Bahrain.

Poor restaurant hygiene.


Leatherhead Food Research News : 27/05/2016

Other Products/Services

- Extended Literature Searches
- Regulatory Databases
- Electronic Newsletters

Contact us - help@foodlineweb.com, for more information

 
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