Leatherhead Opens New Chemistry Research Laboratory

26 Sep 2013 --- Leatherhead’s Food Innovation Day, held on 19 September 2013, saw the official opening of its new Chemistry Research Laboratory. This new facility has successfully retained its UKAS-accreditation for a wide range of food testing, including Group 1 and Group 2 nutrition, and a range of ELISA-based assays for allergens and meat speciation.

The increased space has allowed Leatherhead to bring all of our chemistry facilities into one laboratory, with a dedicated section for allergens’ testing. The large purpose-built facility has been designed for efficient flow-through of samples from receipt and preparation through to extraction and analysis. This ergonomic advantage will allow the range of analytical services at Leatherhead to continue to grow in capacity and scope, as well as expand our research capabilities.

Dr Derek Craston, Chief Scientific Officer, LGC, opened the new Chemistry Research Laboratory at Food Innovation Day. “It is a great pleasure to open this new laboratory,” said Derek. “LGC and Leatherhead have a long association and we share a common vision to help create a vibrant industry in the UK, making sure that the products produced are of high quality. I hope this new laboratory catalyses vibrant thinking and I think that when you take a tour, you will see just what an improvement in capability it will give in the future.”

Leatherhead’s research activity has seen significant growth in recent years and the new laboratory is designed to cope with this continued trend. As new ingredients enter the marketplace and consumer demand for more natural and functional product profiles increases, the testing services that support and validate these changes need to evolve with them. The new laboratory is already driving Leatherhead’s research and non-routine activity forward.

The Chemistry Research team’s new laboratory is an essential part of the range of ‘turnkey’ projects provided by Leatherhead Food Research; our experts offer key input into projects such as evaluation of changes in levels of active and functional ingredients on storage or processing, and analytical support for bioavailability and bioaccessibility nutrition projects.