Dairy

Looking for plant-based, low-sugar or low-fat options? Try our prototypes at FiA!

30 August 2022
| Filed in:
Events
Image
Low-fat mayonnaise pot
Food Ingredients Asia (FiA) returns in September, with Tate & Lyle hosting booth G22 to showcase how our innovative solutions can help companies meet consumer demand for healthier, tastier, and more sustainable food and beverage options.

Dairy Trends In Europe: The younger generation eat more dairy now than 3 years ago

28 April 2022
| Filed in: Press Releases
Image
Lady eating cereal
London, 28 April 2022 – The purchase of dairy products has been on the decline for several years with many turning to dairy alternatives. However, a third (34%) of 18-35-year-olds in Europe are consuming more dairy than they were three years ago.

Webinar: European Dairy Consumption Trends

21 April 2022
| Filed in:
Events
Image
Dairy pot with fruit
Did you know that despite the increase in purchase of plant-based dairy alternatives, 19% of consumers between 18-35 years old are consuming more dairy than they did 3 years ago?

Advances in Clean Label Yogurt Texture Solutions

29 March 2022
| Filed in:
Events
Image
clean label yoghurt
Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift.

Webinar: Sweetener University™ module 5 – Maltodextrin

29 November 2021
| Filed in:
Events
Image
Sweetener Uni 5
Sweetener University™ returns on Wednesday 1 December 2021 for module 5 of the interactive webinar curriculum. The latest webinar of the series will focus on all things Maltodextrin, the versatile plant-based ingredient often used in food optimisation efforts.

Plant-Based and Clean Label trends take centre stage in this quarter’s North American Prototype Pantry

25 August 2021
| Filed in:
Trends and insights
Image
Prototype pantry pasta sauce
Summer may be winding down, but the strong influence of consumer health continues to shape food and beverage choices. We understand the importance of adapting to evolving needs while still delivering on the taste consumers know and love. The increased demand for natural, simple and flexible diets is...

Helping a start-up start up: using allulose to develop an indulgent low-fat ice cream

10 June 2021
| Filed in:
Case Study
Image
Scoops of ice cream from a tub
Here at Tate & Lyle, we’re proud to partner with companies of all sizes – from large multinationals, to family-run businesses and start-ups. So we were excited when US start-up Suffield Foods came to us with a new formulation challenge: to develop a low-fat ice cream, not exceeding a target number...

How a little bit of fibre can boost the Nutri-Score rating of your European dairy products

09 March 2021
| Filed in:
Trends and insights
Image
Woman eating ice cream cone
Nutri-Score ratings continue to help consumers around Europe to make healthier, more informed choices about the food and drink they buy. The simple and colourful A-to-E (A being the best, and E the worst) front-of-packaging label is providing a guide to weighing up the most nutritious options on the...

New additions to our North American Prototype Pantry

04 February 2021
| Filed in:
Trends and insights
Image
Prototype Pantry collage of chocolate shrub drink and ice cream
New year, new prototypes! To kick off 2021 we have a refreshed Prototype Pantry, with some new, out of the box concepts courtesy of the North American Applications and Technical Service team in our Food and Beverage Solutions Division. We continually show our customers that it is possible to deliver...

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

25 January 2021
| Filed in: Press Releases
Image
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.