Healthy Living

Food, healthfulness and sustainability

18 December 2019
| Filed in:
Company Stories
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Kirstie Canene-Adams discussing Allulose
Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are some insights from a month in the life of Kirstie,...

Tate & Lyle's innovative ingredients can help food and beverage manufacturers tackle global diabetes epidemic

14 November 2019
| Filed in: Press Releases
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Glycaemic response white paper
New glycaemic response white paper from Tate & Lyle explores the role food and beverage manufacturers can play in developing products that help consumers manage blood glucose while following dietary guidelines

Meeting on-the-go and reduced-sugar trends in North America

14 November 2019
| Filed in:
Case Study
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Man with healthy protein bar on the go
There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

Tate & Lyle opens new Latin American headquarters and application centre in Brazil

06 November 2019
| Filed in: Press Releases
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Nick Hampton opens new Tate Lyle Latin America HQ
6 November 2019, Sao Paulo, Brazil: Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, is pleased to announce the opening of its new and expanded Latin American headquarters in Sao Paulo, Brazil, in the Avenida das Nações Unidas in the southern zone of Sao Paulo.

Partnership for a Healthier America and Tate & Lyle Convene Public Health Leaders to Bring Attention to New Sugar Reduction Ingredient

30 October 2019
| Filed in: Press Releases
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PHA
30 October 2019 - Washington, D.C. - The Partnership for a Healthier America (PHA) and Tate & Lyle, a leading global food and beverage ingredient supplier, are convening key stakeholders and public health officials in Washington this week to discuss allulose, an emerging, sugar replacement ingredien...

Making a difference on World Food Day

16 October 2019
| Filed in:
Company Stories
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Tate & Lyle team donating to food banks
World Food Day is a day that focuses on a reality that impacts millions of people worldwide – that healthy nutritious meals are often out of reach.

Responding to the global obesity challenge

11 October 2019
| Filed in:
Company Stories
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Mold pilot plant
For World Obesity Day 2019, Will Ballantyne, Category Technical Manager at Tate & Lyle’s Technical Service Centre and Pilot Plant in Mold, North Wales explains how he and his team help food companies to reformulate recipes and support efforts to tackle obesity.

Safeguarding our people and planet: Tate & Lyle’s Journey to Environment, Health and Safety Excellence

07 October 2019
| Filed in:
Company Stories
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Desk chair yoga for EHS week
The protection of our employees, the communities we live and work in, and the environment is foundational to our business.

Tate & Lyle: Texture science key as demand for healthier and plant-based products grows

19 March 2019
| Filed in: Press Releases
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Texture customer event
Texture scientists and industry formulators joined Tate & Lyle’s inaugural European texture event to discuss balancing taste, texture and nutrition for consumers seeking a healthier, more plant-based diet

We helped launch a protein bar with 30% less sugar and 30% more protein

27 February 2018
| Filed in:
Case Study
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Enjoying a cereal bar on the go
Athletes and sports professionals aren’t the only people on the lookout for a snack that can be enjoyed ‘on the go’ in between training or events. Protein bars provide the ideal fuel, acting as a low-carb treat to keep energy levels topped up, providing a source of fibre that is also low in sugar an...