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Tate & Lyle PLC Statement of Half Year Results for the 2021 Financial Year

05 November 2020
| Filed in: Press Releases
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Female shopper with trolley wearing a mask
We have had a robust first half performance. Read more about our half year performance below.

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

04 November 2020
| Filed in:
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.

Tate & Lyle to acquire tapioca business in Thailand

28 October 2020
| Filed in: Press Releases
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Chaodee Modified Starch
Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio

Looks like meat, smells like meat, tastes like meat – but isn’t meat!

26 October 2020
| Filed in:
Trends and insights
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Hand holding a vegan burger with salad
As innovation in plant-based alternatives accelerates, we are seeing more and more products on the shelves that closely replicate popular meat products like burgers and sausages. Not only in taste, but in look, texture, smell and even sound (think sizzling bacon…).

Animal nutrition product recognised for low CO2 footprint by Dutch dairy body

22 October 2020
| Filed in:
Company Stories
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Field of cows in front of a golden sunset
Tate & Lyle’s animal nutrition product CORNGOLD® Corn Gluten Feed has been recognised by the Dutch Dairy and Feed industry body as a product with a low CO2 footprint. For this reason, the product is now also of interest to local farmers partaking in the ‘Planet Proof’ project, an independent quality...

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