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Mastering Egg Reduction and Mouthfeel in Snack Cakes: Smart baking, maximised value

20 November 2025
| Filed in:
Case Study
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Snack Cake Case Study
The challenge: Reformulating Snack Cakes Without Compromising Quality What if you could reduce eggs by 67% - and still elevate your snack cake performance? In a market where volatility is the new normal, manufacturers are facing a challenge they never expected. Eggs have long been the cornerstone of...

Mastering Egg-Free Reformulation in Pourable Dressings: Smart innovation. Stable performance. Elevated mouthfeel.

19 November 2025
| Filed in:
Case Study
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Pourable Dressing Case Study
The Challenge: Balancing Productivity and Quality in Egg-free Pourable Dressings What if you could formulate egg-free pourable dressings - without sacrificing mouthfeel, texture, or shelf-life stability? In today’s volatile market, manufacturers face rising egg prices, supply chain disruptions, and...

Tate & Lyle extends its regenerative agriculture programme into Europe

19 November 2025
| Filed in: Press Releases
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Corn harvesting
Supporting French corn farmers with innovative, AI-driven solutions to build resilience, improve soil health, and advance sustainability across the food supply chain.

Reflections on the progress of the Tate & Lyle and CP Kelco combination

17 November 2025
| Filed in:
Company Stories
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T&L and CP Kelco One Year
Celebrating a year of partnership, innovation and shared success in shaping the future of food and beverage solutions

Tate & Lyle research reveals new consumer insights in the GLP-1 era

12 November 2025
| Filed in: Press Releases
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Bread and humous on a wooden board being shared
Tate & Lyle has released new consumer research exploring how GLP-1 medications are reshaping eating behaviours and what food and beverage manufacturers can do to meet evolving consumer expectations.
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