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Webinar: Sweetener University™ module 3 – Allulose: New ingredient for sugar and calorie reduction

21 January 2021
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Events
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Sweetener Uni module 3
Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?

Webinar: A performance review on Stevia in Europe - Ten years on

19 November 2020
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Events
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Woman drinking stevia sweetened tea
For over ten years, stevia sweeteners have grown in popularity throughout the European food and beverage markets. Rising consumer demand for stevia sweeteners has ensured that brands must master the equation of expert formulation science, and understanding consumer perceptions and purchase drivers.

Webinar: Understanding the power of prebiotic fibre in gut health, digestive support and overall wellbeing

12 November 2020
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Events
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Prebiotic fibre webinar
Consumers are more focused than ever on their health and are searching for consumer-friendly, clean tasting products that support digestive health and overall well-being. This provides a unique opportunity for food and beverage formulators to deliver functional benefits and help increase consumer...

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
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Events
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Texture University module 7
Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.

Webinar: Sweetener University™ module 2 - Formulating with Stevia Sweeteners

21 October 2020
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Events
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Sweetener University module 2
Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the plant-extracted sweetener can reduce sugar and...
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