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Webinar: Texture University™ module 6: Science and Solutions behind Emulsifying Starch

26 August 2020
| Filed in:
Events
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Texture University™ module 6
Texture University ™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

Achieving an A-grade Nutri-Score rating for protein bars

Filed in:
Case Study
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Nutri-score rating logo over supermarket aisle
The Nutri-Score front-of-pack rating system is already in use in several European countries and set to be adopted more widely. With the German government having now also issued a recommendation that food and drink manufacturers use the Nutri-Score rating system on their product packaging, it has...

Tate & Lyle Q1 Trading Statement - July 2020

23 July 2020
| Filed in: Press Releases
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woman eating yoghurt
Tate & Lyle issues the following trading statement for the three months to 30 June 2020.

Webinar: Sweetener University™ module 1 – Sweetener Fundamentals

22 July 2020
| Filed in:
Events
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Sweetener University module 1
Choosing the right sweetener solution can be a long, difficult process because it requires high-level expertise to effectively replace sugar, while maintaining a great taste experience. That’s why we have created Sweetener University™, the first online sweetener-based scientific program of its kind.

Tate & Lyle launches new SWEETENER VANTAGE™ sweetener solution design tools

20 July 2020
| Filed in: Press Releases
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Iced tea drink with sweetener
15 July 2020, London, UK: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of SWEETENER-VANTAGE™ Expert Systems, a set of new and innovative sweetener solution design tools, together with an education programme...
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