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.
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
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. An 'on the go' snack 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...
Consumers around the world are looking to reduce their intake of sugar, fat and calories, and increase their fibre consumption. Globally, there is increased interest in products that are perceived to be ‘healthier’. However, specific attitudes vary by region.
Consumers are increasingly on the look out for confectionery products that not only deliver the indulgent mouthfeel and texture that they associate with their favourite brands, but are also healthier and lower in sugar. In the case of chocolate confectionery, if sugar is reduced from consumer favour...
One of our global customers, a dominant player in the breakfast food category, wanted to create a new win outside of the breakfast space with the launch of a new chocolate snack bar in the United Kingdom. They knew that to appeal to health conscious parents, they would need to create a product with...
