Dairy

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...

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...

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 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...

At Tate & Lyle, we believe that tasting is believing and what better way to support and engage with our customers than by tasting prototypes - even virtually!

Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.