Dairy

Kick-off the Dairy Innovation Strategies Conference with us on 19 April 2023

19 April 2023
| Filed in:
Events
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Dairy alternatives in cereal and beverages
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...

Let’s connect at the SASDT Symposium on 17-18 April 2023

17 April 2023
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Events
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Woman sipping fortified milk drink
Join us at the South Africa Society of Dairy Technology (SASDT) Symposium 2023.

Join us at the IDFA’s 2023 Conferences

18 April 2023
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Events
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International Dairy Food Association tile
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.

Helping Oatly solve its ‘whipping cream’ challenge

07 March 2023
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Case Study
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Oatly customer with plant-based product
Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

Plant-based, low-sugar and low-fat prototypes at FiA!

30 August 2022
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Events
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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.

The younger generation eat more dairy now than 3 years ago

28 April 2022
| Filed in: Press Releases
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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
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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
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Events
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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
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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
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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...