Confectionary

Tate & Lyle's innovative ingredients can help food and beverage manufacturers tackle global diabetes epidemic

14 November 2019
| Filed in: Press Releases
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Glycaemic response white paper email
New glycaemic response white paper from Tate & Lyle explores the role food and beverage manufacturers can play in developing products that help consumers manage blood glucose while following dietary guidelines

Join us in Brazil for the WellFood Ingredients Summit

03 April 2019
| Filed in:
Events
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Bowl of yoghurt with peaches
3-4 April 2019 WHAT: This April, Tate & Lyle will join over 2,000 industry professionals at the WellFood Ingredients Summit in Sao Paolo, Brazil, to discuss global trends and showcase exclusive industry insights.

Find us at Food Ingredients China 2019

18 March 2019
| Filed in:
Events
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Family sharing a meal
National Exhibition and Convention Centre, Shanghai, China. 18-20 March 2019 Tate & Lyle will join over 14,000 exhibitors for the highly anticipated food additives and ingredients conference, Food Ingredients China 2019, highlighting the latest industry products, opinions and technologies. To find o...

Tate & Lyle names Quadra its Canadian distributor for food and beverage solutions

16 October 2018
| Filed in: Press Releases
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Shopper browsing
OCTOBER 2018 – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, and Quadra, North America’s premier distributor of specialty ingredients and raw materials, today announced an expanded partnership. Tate & Lyle has selected Quadra as its preferre...

Find out how our sweeteners can help in low-sugar jelly confectionery

04 May 2017
| Filed in:
Case Study
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Gummy sweet confectionery
Our customers in the confectionery space are increasingly on the lookout for sweetener alternatives that can be used to replace sugar content in soft and jelly sweets. Consumers want to enjoy lower sugar versions of their favourite confectionery that deliver on the taste and mouthfeel from the brand...

How can our soluble fibre help create ‘guilt free’ chocolate confectionery products?

05 May 2017
| Filed in:
Case Study
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Assorted low-sugar chocolates
Consumers are increasingly on the look out for confectionery products that not only deliver the indulgent mouthfeel and texture that they associate with their favourite brands, but are also healthier and lower in sugar. In the case of chocolate confectionery, if sugar is reduced from consumer favour...

Tate & Lyle Introduces DOLCIA PRIMA® Crystalline Allulose; Low-Calorie Solution Provides the Full Taste and Enjoyment of Sugar, But Without All the Calories

22 March 2017
| Filed in: Press Releases
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Announcing a sweetener portfolio line extension: DOLCIA PRIMA® Crystalline Allulose.

Does sugar reduction have a direct impact on consumer pockets?

27 March 2017
| Filed in:
Trends and insights
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Sucralose on a spoon
Sugar reduction and low sugar alternatives, remain key purchasing trends among UK consumers. The recent publication of the UK Government’s Childhood Obesity Plan and a nationwide sugar levy are hoped will relieve stress on the NHS (National Health Service) –currently channelling some £5 billion each...

Tate & Lyle is Making Food Extraordinary with Innovative Ingredients at FiSA 2016

23 July 2016
| Filed in: Press Releases
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Offering a ‘better for you’ ingredient solutions portfolio at Food Ingredients South America (FiSA 2016).