Changing the Perception of Fibre: Health Benefits for All Ages Tuesday, 22 January, 2019 11 am EST, 4 pm GMT Dietary fibre does so much more than support digestive health. Studies show that certain fibres can influence your body’s gut microbiota and provide a variety of health benefits throughout yo...
Based at stand S3-B24 at Dubai World Trade Centre, we will be showcasing our innovative range of ingredients that span an array of product categories, including drinks, condiments and dairy. Attendees will sample a diverse menu of foods and drinks that demonstrate our innovative ingredient portfolio...
You can give consumers the benefits they want and the irresistible taste they love. You simply need the right partner in the mix. Visit our Tate & Lyle booth at Stand No: A1.AA2 at Fi Asia in Jakarta, 3-5 October, and learn how we can help you craft innovative solutions that bring healthier, tastier...
Mold-based Amy Jackson recognised in national food industry awards for helping UK bakers and supermarkets to lower sugar, fat and calories in cakes, biscuits and pastries
Athletes and sports professionals aren’t the only people on the lookout for a snack that can be enjoyed ‘on the go’ in between training or events. An 'on the go' snack Protein bars provide the ideal fuel, acting as a low-carb treat to keep energy levels topped up, providing a source of fibre that is...
One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love. A s...
One of our global customers, a dominant player in the breakfast food category, wanted to create a new win outside of the breakfast space with the launch of a new chocolate snack bar in the United Kingdom. They knew that to appeal to health conscious parents, they would need to create a product with...
Replication of ‘crunchy’ sounds could influence our texture perception of food, even when the associated feeling is absent in the mouth. A recent study by the National Institute of Industrial Science and Technology (AIST) Japan, reported on in food and beverage publication Food Navigator, found that...
