Sorry, you need to enable JavaScript to visit this website.
Global-EN

Bakery and snacks

Tate & Lyle to showcase Interactive Kitchen for ingredient solutions at IFT FIRST Annual Event & Expo 2022

27 June 2022
| Filed in: Press Releases
Image
Family meal
Chicago (US), 27 June 2022 - Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites Institute of Food Technologists (IFT) FIRST attendees to experience its full suite of ingredients and solutions by visiting the Interactive Kitchen experience located at booth...

Permissibly indulgent recipes from our North American Prototype Pantry

10 March 2022
| Filed in:
Trends and insights
Image
Prototype Pantry 2022 1
Spring is on the way, and so is another batch of delicious prototypes from our pantry. The North American Application and Technical Services team has been focusing heavily on how to deliver more - and less - across food applications.

Rare sugars: what are they and what can they do for you?

13 December 2021
| Filed in:
Trends and insights
Image
Allulose sugar reduction treats
Obesity, diabetes, and metabolic syndrome have become major public health problems with global relevance. To curb this unfortunate epidemiological landscape, balancing energy consumed and expended has become crucial, impelling the industry to innovate and renovate, by reducing sugar, calorie and...

Collaborating with Coca-Cola to bust myths in Brazil

28 May 2021
| Filed in:
Trends and insights
Image
Smiling woman eating yoghurt
New digital education series shares science on low and no calorie sweeteners. Visit any bakery, supermarket or café in Brazil and you’ll see that the nation’s longstanding love affair with sweet treats remains in full flourish. With its Portuguese influence and place in the historic global sugar...

Webinar: European Bakery Industry Report findings

21 January 2021
| Filed in:
Events
Image
Bakery report webinar
Did you know that our recent report on the European bakery industry found that reduced sugar and calorie products are the biggest driver of business growth, following heightened consumer awareness in health and wellbeing?

New report unveils European Bakery industry trends shaping future growth

14 December 2020
| Filed in: Press Releases
Image
Woman removing pie from inside oven
London, UK, 14 December 2020 - Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, has found that almost three quarters (73%) of European bakery manufacturers say reduced sugar and calorie products are the biggest driver of business growth.

Rising to the challenge: European bakery industry research report

14 December 2020
| Filed in:
Trends and insights
Image
Bakery report - hands clapping flour over bread dough
What trends are shaping today’s bakery industry in Europe? What impact has Covid-19 had on sales, new product development and long-term consumer trends? What challenges and opportunities lie ahead?

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
| Filed in:
Events
Image
Texture University module 7
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.

Tate & Lyle Expands Portfolio of Non-GMO Ingredients to Meet Growing Consumer Demand

23 January 2020
| Filed in: Press Releases
Image
Gummy sweet confectionery
Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent corn in the US.

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
Image
Toaster pastry made at Tate & Lyle
Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.