Dairy

Did you know that more than 8 in 10 UK consumers of yoghurt would be willing to consume a healthier drinkable or spoonable yoghurt with added fibre?* At the Dairy Innovation Strategies Conference in Copenhagen, Denmark, we’re joining fellow European dairy professionals to discuss emerging dairy and...

Join us at the South Africa Society of Dairy Technology (SASDT) Symposium 2023.

Our dairy experts are heading to Austin, Texas, USA, on 18-19 April 2023 for the International Dairy Food Association’s Yogurt and Cultured Innovation and Ice Cream Technology Conferences.

Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

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.

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?

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.

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.

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...