Fibre

Tate & Lyle and Kellogg’s partner to offer free online course on benefits of dietary fibre

06 August 2021
| Filed in: Press Releases
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Tate & Lyle and Kelloggs partnership offer free dietary fibre courses
16 August, London, UK: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s©) of Kellogg, to share the latest science on dietary fibres with...

Delivering on-trend solutions for NotCo: Latin-American customer success stories

27 July 2021
| Filed in:
Case Study
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On trend solutions in Latin America
Food trends vary throughout the world. What’s popular in North America for example, is often very different to the prominent consumer desires further south in Latin America. Our regional experts are well aligned to the nuances of local food trends, and our portfolio of ingredients and solutions can...

Preview the latest concepts from our North American Prototype Pantry

10 May 2021
| Filed in:
Trends and insights
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Prototype Pantry 3
Spring has sprung, and so has a fresh batch of prototype concepts in our pantry! Drawing inspiration from ongoing trends and changing seasons, Tate & Lyle’s team of expert food scientists has crafted a creative menu of prototypes for this next quarter to demonstrate how our solutions and...

Myths and truths about dietary fibre

06 May 2021
| Filed in:
Trends and insights
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Muffin prototypes with our PROMITOR® Soluble Fibre ingredient
Dietary fibre is one of the most studied nutrients in the scientific literature. However, many myths still surround this topic.

Tate & Lyle expands PROMITOR® Soluble Fiber range

04 May 2021
| Filed in: Press Releases
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Confectionery products containing fibre
CHICAGO (US), 04 May 2021 – Tate & Lyle, a leading global provider of food and beverage solutions and ingredients, is pleased to announce the expansion of its award-winning PROMITOR® Soluble Fiber range.

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
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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
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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 launches Fibre University to share fibre fortification expertise with formulators

01 February 2021
| Filed in: Press Releases
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fibre fortified yoghurt
1 February 2021, London, UK – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre...

Webinar: Fibre University™ module 1 - Fibre fundamentals

10 February 2021
| Filed in:
Events
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Fibre university module one
In an age where most people around the world aren’t getting enough fibre in their diets, there is a real opportunity for food and beverage manufacturers to provide fibre-fortified options for consumers. According to our proprietary research, as many as 52% of consumers1 want to increase their fibre...

Partnering with Nestlé to address Brazil’s fibre gap

18 January 2021
| Filed in:
Company Stories
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Addressing the fibre gap in Brazil with Nestle
As in many countries worldwide, consumers in Brazil do not get enough fibre from their diets. In fact, even when compared with other Latin American countries such as Mexico and Chile, consumption is particularly low and well under the recommended 25g per person per day.