News

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.

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…).

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...

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...