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Confectionery

Easter Indulgence: Can we enjoy chocolate more healthily and sustainably?

13 April 2022
| Filed in:
Trends and insights
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healthier more sustainable chocolate
Easter is upon us and many countries around the world will celebrate this holiday. Since ancient times, this period celebrates the end of winter, the arrival of spring and the coming of new life. It also means the giving of gifts and lots and lots of chocolate consumption!

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

13 December 2021
| Filed in:
Trends and insights
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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...

Five myths and facts about low or no calorie sweeteners

20 October 2021
| Filed in:
Trends and insights
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Friends sharing carbonated beverages
Low and no calorie sweeteners (LNCS) have existed and been studied since the mid-1840s. Despite being long-studied substances that count with numerous evidence to support their safety and efficacy, there is still a lot of misinformation surrounding them. Misinterpretation of studies has contributed...

Delivering on-trend solutions for Smart Sweets and Killer Creamery

21 July 2021
| Filed in:
Case Study
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On trends solutions in North America
Consumers today are looking for healthier snacks and products with less sugar and calories, and often in categories where sugar reduction is more difficult due to the broader functionality (beyond sweetness) that sugar traditionally provides.

What is allulose?

02 June 2021
| Filed in:
Trends and insights
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Hard candy sweets with allulose
Allulose is a rare sugar found in nature in very small quantities. What makes it different is that has a very similar taste and texture to sugar, but only a fraction of the calories. This makes it an ideal choice for those seeking to maintain a healthy weight as well as for those with diabetes or on...

Collaborating with Coca-Cola to bust myths in Brazil

28 May 2021
| Filed in:
Trends and insights
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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...

Tate & Lyle expands portfolio of tapioca-based thickening and gelling starches

25 January 2021
| Filed in: Press Releases
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tapioca starch in yoghurt
CHICAGO (US), 25 January 2021 - Tate & Lyle, a leading global provider of food and beverage solutions and ingredients, is pleased to announce the expansion of its line of tapioca-based starches.

Healthier chocolate – a dream or reality?

30 March 2021
| Filed in:
Trends and insights
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Chocolate easter eggs
Whether in chocolate Easter egg form, cooling summer choc-ices or warming winter hot chocolate, there’s year-round demand for our favourite chocolate treats all over the world. Chocolate is an indulgent product, loved by consumers world-wide. But, with health and wellness galloping ahead as the mega...

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

23 January 2020
| Filed in: Press Releases
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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.

Ask us your stevia-related questions at Food Ingredients Europe!

26 November 2019
| Filed in:
Events
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Stevia sweetened orange drink at Food Ingredients Europe
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!