Bakery and snacks

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.

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 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...

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?

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?

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.

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.

December begins with a trip to Food Ingredients (FI) Europe & Natural Ingredients Europe, in Paris, France, and we at Tate & Lyle couldn’t be more excited to be there!