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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 1,900 Science, 550 Market and 1,500 News records every month, taken from about 400 key industry journals, as well as books, patents and media sources. 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.

  • 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 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
Taste Trends - Ideas & Inspiration for NPD

22 October 2015

Leatherhead Food Research'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.

Attend Taste Trends on 22 October to gain an insight into the upcoming trends in the food and drink industry. This year, we invite back acclaimed keynote speaker Dr Morgaine Gaye, Food Futurologist, who will explore what we'll be serving up in the years to come. We'll also be welcoming Rosie Birkett, recently named as one of the 'Best People to Follow Foodspiration on Instagram', who will touch upon the influence of food bloggers on the food and drink industry. Alongside Leatherhead's experts, the day will also include insight from Andrew Turner, Executive Chef at the Hotel Cafe Royale, who will introduce his exciting award-winning 'grazing concept menu'.

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Taste Trends

Breaking Food Industry News

Scientists develop GM citrus trees that resist psyllid infestation.

Diet and health research.

Dietary and health advice.

Leatherhead Food Research News : 25/11/2015

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