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Experimental Biology

22 April 2017
| Filed in:
Events
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young Girl smiling eating lunch
Join us in Chicago from the 22 nd to the 26 th of April 2017 at the Experimental Biology Conference where we'll be addressing the public health and nutritional challenges of the day. Find out more about our food technology innovations and how they are helping to combat these problems and leading to...

Food & Nutrition Conference & Expo (FNCE)

22 April 2017
| Filed in:
Events
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mother and daughter shopping
Are you concerned about today’s nutrition and public health challenges? Why not join us for a Food & Nutrition Conference where we will be discussing these issues at our sponsored session. You can also come visit us at our exhibition booth if you would to discuss any of the issues further or in more...

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

12 April 2017
| Filed in: Press Releases
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Food scientists
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.

How we produced fibre-rich brownies for the UK market

Filed in:
Case Study
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stack of chocolate Brownies on  white plate on a wooden table
One of our global customers, a dominant player in the breakfast food category, wanted to create a new win outside of the breakfast space with the launch of a new chocolate snack bar in the United Kingdom. They knew that to appeal to health conscious parents, they would need to create a product with...

Does sugar reduction have a direct impact on consumer pockets?

27 March 2017
| Filed in:
Insights
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Sucralose on a spoon
Sugar reduction and low sugar alternatives, remain key purchasing trends among UK consumers. The recent publication of the UK Government’s Childhood Obesity Plan and a nationwide sugar levy are hoped will relieve stress on the NHS (National Health Service) –currently channelling some £5 billion each...
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