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Webinar: Stabiliser University™ module 3 - Formulating with Gelling Agents

12 January 2022
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Events
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Stabiliser Uni 3
We are kicking off the New Year with the return of Stabiliser University™ on Wednesday 26 January with module 3 of the interactive webinar curriculum created by scientists, for scientists. The newest content will focus on the powerful versatility of gelling agents as part of stabilising solutions.

Webinar: Sweetener University™ module 5 – Maltodextrin

29 November 2021
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Events
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Sweetener Uni 5
Sweetener University™ returns on Wednesday 1 December 2021 for module 5 of the interactive webinar curriculum. The latest webinar of the series will focus on all things Maltodextrin, the versatile plant-based ingredient often used in food optimisation efforts.

Webinar: Texture University™ module 9 – Mastering fat reduction formulation for today’s food trends

08 November 2021
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Events
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Texture University module 9
Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

Webinar: Stabiliser University™ module 2 – formulating with thickeners

02 September 2021
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Events
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Stabiliser uni SIP
From table sauces and soups to plant-based beverages and ice cream mixes, many food and beverage applications require the use of thickeners as part of the stabilising solutions. Stabiliser University™ returns this month for module two of the popular webinar-based curriculum. Following the inaugural...

Webinar: Sweetener University™ module 4 - sucralose

19 May 2021
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Events
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Sweetener Uni 4
Since Tate & Lyle introduced the world to Splenda® Sucralose1 in 1999, its popularity has continued to grow and is now considered an essential no-calorie sweetener ingredient when formulating low-sugar and low-calorie food and beverages.
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