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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 Instant Foods

One of the major factors influencing food trends in recent decades is the increasing pace of life. The number of meals prepared from scratch in the home has declined significantly; and sales of convenience foods have increased, including takeaway foods, ready meals that just require reheating in the home, and instant foods that are dehydrated and only require adding water or milk. The Instant noodle was invented in 1958 by Momofuku Ando, who also developed the ‘cup noodle’ in 1971. As well as contributing to the provision of foods for space travel, instant noodles have proved to be popular throughout the world as a quick snack. The fried, dried noodles are generally provided in a block, or in a container or package that can accommodate the amount of liquid required to rehydrate the product. Today, most instant noodle products are preseasoned or provided with a sachet of flavouring ingredients that can be added just prior to consumption. Recent patent coverage on instant noodles show that there is still considerable research in this area, particularly in the use of new ingredients to improve storage stability and rehydration properties.

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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

Sensient unveils next-generation technology to tackle off notes from stevia, caffeine, nutraceuticals....

White House pledge to tackle antibiotic-resistant bacteria.

Iraqi officials highlight Samonella contamination in imported chickens.

Leatherhead Food Research News : 19/09/2014

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