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Latest consumer trends in the sports nutrition market

03 July 2020
| Filed in:
Insights
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Cyclist drinking a sports nutrition beverage
Market Insights – July 2020. What counts as a sports nutrition product? Sports nutrition products are those which are designed to improve athletic performance, support muscle growth and/or aid recovery after exercise. They come in various forms, such as snack bars, shakes or powders, and can be...

What is the FODMAP diet and how can food and drink manufacturers help cater for those following it?

02 July 2020
| Filed in:
Insights
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Carrots are low in FODMAPs
One in 5 adults develops Irritable Bowel Syndrome (IBS) at some point in their lives. The FODMAP diet can help alleviate the symptoms of IBS, but it can be a challenge for those following it to get enough fibre. By developing low FODMAP products and adding easily digestible, FODMAP-free fibres, food...

Supporting in good times and bad: Playing our part to meet the hunger need

01 July 2020
| Filed in:
Company Stories
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Community thank yous
As a global company with colleagues and facilities in over 30 countries, we embrace the responsibility we hold in building thriving communities. We see this role of working side-by-side for good as an essential part of how we live our purpose of Improving Lives for Generations.

Tate & Lyle and Solevo announce new distribution partnership for West Africa

29 June 2020
| Filed in: Press Releases
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Traditional African cuisine with chillies in a bowl
29 June 2020, London, UK and Geneva, Switzerland: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients, and Solevo, a leading distributor of chemicals and inputs for specific industrial and agricultural segments in Africa, today announced a new distribution...

How we’re upcycling food waste into new proteins and ingredients

26 June 2020
| Filed in:
Company Stories
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Proenrich tomato residue
How can we put olive, tomato, citrus fruit and rapeseed meal residue to good use? Our Application & Technical Service Centre in Mold, North Wales, UK, is on a three-year journey with Bangor University collaborating on a project to make practical use of leftover food waste.
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