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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 Patent activity in Gluten-free Foods

Coeliac disease is a form of autoimmune disease in which the body's immune system produces antibodies in response to gluten in the diet. The process leads to inflammation of the lining of the intestinal wall and, for people who have been diagnosed with the disease, the main treatment is complete avoidance of foods containing gluten. This protein is found in wheat and some other grains (including barley and rye), and contributes to the texture and taste products, such as bread and pastry. Wheat flour is also used as an ingredient in many everyday foods (including biscuits, sausages, sauces and beer). The number of people in the UK who have been diagnosed with coeliac disease has increased at least four-fold over the last 2 decades and the Food Standards Agency (FSA) has compiled guidance on labelling for gluten-free foods. For some non-coeliac individuals, following a gluten-free diet may be a lifestyle choice; for the food industry, there is a challenge to offer gluten-free products that provide the same taste and texture as their gluten-containing counterparts. The demand for such products, and the development of processes and ingredients to meet this demand, is reflected in recent patent activity.

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Scientific literature and patent reviews
Training Course  
Food Additives, Enzymes & Flavourings - A Guide to Implementing the Food Improvement Agents Package

26-27 February 2015

Provides a complete overview of the European Food Improvement Agents Package (FIAP) on Day 1, and on Day 2 it will cover food additives, enzymes and flavourings legislation in major international markets.

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Gels and Thickeners

Breaking Food Industry News

First lawsuit filed for peanut allergens in cumin-based spices (US).

Ebola update.

The Responsibility Deal is not working.

Leatherhead Food Research News : 29/01/2015

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