An assessment of issues pertinent to the future development of the composition of foods


This a joint project between the University of Surrey and Leatherhead Food Research.  The project will review the Composition of Foods series with particular reference to the information required by stakeholders and the preferred and most appropriate format and content as well as mechanisms for distribution to ensure new data are disseminated in a more continuous and timely manner.

The proposed work will support the Food Standards Agency's responsibilities to consider how best to meet the needs of the stakeholders in future in relation to their requirement for authoritative, accurate and accessible information about the nutritional value of foods consumed in the UK.


  • Dr Monique Raats
  • Dr Margaret Lumbers
  • Fiona Angus (  of Leatherhead Food Research