Tate & Lyle Advocates Importance of Food Innovation to Improve Public Health Globally

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Global ingredients provider to underline potential for new technologies to help combat
diet-related ill health at premier global nutrition conference on World Food Day 2017

London, UK, Monday 16 October: Nutrition experts from Tate & Lyle PLC (‘Tate & Lyle’), a leading global provider of speciality food ingredients and solutions, will join eminent academics at the International Congress of Nutrition in Buenos Aires, Argentina, to examine the current and potential contribution of food technology to improve lives worldwide.

'Consumers want great tasting food'

At the Congress, Tate & Lyle will encourage the world’s nutrition community to recognise the potential of food technology and innovative ingredients to improve diet quality, and to support its advancement.

Professors of Food Science and Human Nutrition – Professor Ruth MacDonald of Iowa University, USA, and Professor Mario Ferruzzi of North Carolina University, USA – with Dr Kirstie Canene-Adams of Tate & Lyle will present at a seminar on this topic today (16 October 2017). The seminar is entitled ‘Addressing Today’s Nutrition and Public Health Challenges with Food Technology Innovations’.

This international event is held once every four years and attracts over 4,000 delegates specialising in the field of nutrition and research. The conference programme aims to encourage the exchange of knowledge on a wide range of issues, from nutrition through the life course, to food culture practices and nutritional education. Tate & Lyle experts will be present throughout the conference based at booth 18.

Dr Kavita Karnik, Tate & Lyle’s Director of Nutrition and debate Chair, said:

“While every nation has its own unique food culture, cuisine and dining etiquette, many globally are united by a shared passion for food and beverages, and for us all it’s our source of nutrition and energy.

Innovative ingredients

“Consumers the world over – from Argentina to Tokyo – want great tasting food and beverages, and the challenge facing home-cooks, chefs and manufacturers alike is how to make the most pleasurable foods healthier, and healthier foods more pleasurable.

“The overconsumption of certain nutrients and under-consumption of others affects billions of people worldwide, and there has never been a greater need for tasty, satisfying products with less calories and salt, enriched with fibre and other nutrients.

“To tackle public health challenges, food technology is essential and its advancement should be encouraged through robust research, informed debate and collaboration.

“For instance, at Tate & Lyle, we are learning more about the many benefits provided by fibres, including reduction of fat, sugar and calories, low glycaemic response and even cholesterol management. With our academic partners, we are exploring the potential for soluble corn fibre to help young women build bone during adolescence, and older women preserve bone post-menopause, two critical times in a woman’s life.

“For our part, as an ingredient manufacturer, we’re working to improve health by investing in research for innovative ingredients that still taste great.”

ENDS

Notes:

  1. Food technology is the application of food science, the study of the physical, biological, and chemical makeup of food, to the selection, preservation, processing, packaging, distribution, and use of safe food.
     
  2. Session details
     

Monday 16 October 2017
17.00 - 19.00 h. - Symposium: 144/20 - Addressing Today’s Nutrition and Public Health Challenges with Food Technology Innovations
Room 10 – Auditorium
Organized by: Tate & Lyle (USA)
Track 6: Functional Foods and Bioactive Compounds

About Tate & Lyle:
Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide.

Tate & Lyle operates through two global divisions, Speciality Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development and Global Operations groups. The Group's strategy is to become a leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our Food Systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2017, Tate & Lyle sales totalled £2.8 billion. For more information, please visithttp://www.tateandlyle.com

SPLENDA® is a trademark of Heartland Consumer Products LLC.