Tate & Lyle Hosts Inaugural Expert Convening on Texture Science That Explored New Possibilities in Food Innovation

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Key opinion leaders in texture science and food and beverage manufacturing gathered to exchange ideas and advance the dialogue about the role of texture in making food extraordinary.

LONDON, 12 April 2017 – Tate & Lyle PLC ('Tate & Lyle'), a leading global provider of food ingredients and solutions, hosted the inaugural expert convening on texture science 14–15 March. During the first-of-its-kind two-day event at Tate & Lyle’s Innovation Centre in Hoffman Estates, Ill., leading food scientists from around the world met with representatives from major food and beverage companies to share starch research and insights on creating groundbreaking texture solutions. 

Presentations and discussions centred on ingredients, food applications, sensory insights and evaluation.

Part of Tate & Lyle’s Texture Scientific Education and Outreach programme, the event is anticipated to be the first of several to further the dialogue and elevate the role of texture in food innovation. 

As claims such as ‘smooth’, ‘luscious’ and ‘velvet’ continue to grow, according to 2014–2016 Innova Research, manufacturers are eager to develop crave-worthy textures consumers love.1 

‘Because it can be an effective way to enhance a food brand’s consumer appeal, texture is gaining the increasing attention of food research and food producers’, said Judy Whaley, Vice President of Texturants, New Product Development at Tate & Lyle. ‘That’s why we’re dedicated to encouraging collaboration and research that addresses critical gaps and challenges in food and ingredient innovation through textures’.

The event featured a highly respected speaker lineup of academic and industry starch experts, tours of the Hoffman Estates Innovation Centre, as well as workshops, a culinary presentation and discussions to encourage innovation in texturants. The keynote speaker, Hod Lipson, Ph.D., professor of mechanical engineering and data science at Columbia University, engaged audiences with his discussion on food printers. 

Smoothies

Lively, thought-provoking discussion punctuated the two-day event, as speakers covered topics such as the ones noted below:

  • What’s your breaking point? Predict emulsion behaviour from state diagrams.
  • From crumbly to crunchy; it’s all in the dough. Control dough and snack texture through starch selection.
  • The power of a simple cook. Use starch volume to predict texture in foods. 

‘We are thrilled to know attendees enjoyed the experiences and were excited about the possibilities that exist in the food texturant arena’, said Whaley. ‘Their reactions reinforce the need for more thought leadership in texture science, and we’re honoured to be at the centre of those discussions’.

Innovate with Texturants

Tate & Lyle offers a comprehensive portfolio of texturising ingredients featuring speciality starches, customised food systems and selected gums, all of which have functional properties to create a variety of food experiences that consumers expect. 

Tate & Lyle starches can help manufacturers create cakes that don’t crumble, frozen meats that are freeze-thaw stable, and yoghurts with a rich, indulgent texture. In addition, Tate & Lyle application experts can help manufacturers choose the right food starches to extend shelf life, improve tolerance during processing or even eliminate a cooking step. To learn more about Tate & Lyle texturants and how they can help make food extraordinary, visit tateandlyle.com.  

For rights free photos from the event, please contact PRenquiries@tateandlyle.com. 

Source: 

1 Innova, 2014-2017

For more information contact:

Media Relations
Tate & Lyle PLC
PRenquiries@tateandlyle.com

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 2016, Tate & Lyle sales totalled £2.4 billion. For more information, please visithttp://www.tateandlyle.com

SPLENDA® is a trademark of Heartland Consumer Products LLC.