Bakery & Snacks

Tate & Lyle's allulose syrup patent application claims upheld in Australia

18 January 2024
| Filed in: Press Releases
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Close-up of low-sugar strawberry ice cream and scoop
London, United Kingdom, 18 January 2024: Tate & Lyle PLC (Tate & Lyle), a world leader in ingredient solutions for healthier food and beverages, has received the last of a series of decisions handed down by the Australian Patent Office upholding its allulose syrup patent application claims, which...

Rising to the challenge: Tate & Lyle research highlights young people are driving growth in bakery in Europe

15 November 2023
| Filed in: Press Releases
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Oven tray of freshly baked cookies
15 November 2023 – London, UK: Tate & Lyle, a world leader in ingredient solutions for healthier food and beverages, has published its new consumer insights report1, which reveals significant growth opportunities in the bakery sector in Europe.

Let's talk fibre and innovation at Tastes of Better 2023

04 October 2023
| Filed in:
Events
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Granola Bar and fibre fortification
Eat more fibre. We've all heard this before, but there's a significant fibre deficit in European diets. So, why does the problem still exist and what can we do about it? Watch our recorded Tastes of Better session filmed on the on 10 October 2023!

Discover our innovative ingredient solution showcase at IFT FIRST 2023

28 June 2023
| Filed in:
Events
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Come see us a IFT First 2023
As a key exhibitor at this prestigious event hosted by the Institute of Food Technologists (IFT), we’re featuring several initiatives throughout the event that reflect our commitment to Science\Solutions\Society.

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

27 June 2022
| Filed in: Press Releases
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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
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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:
Nutrition Centre Blog
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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...

New report on European Bakery industry trends shaping future growth

14 December 2020
| Filed in: Press Releases
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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
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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
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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.