Innovation

How we’re upcycling food waste into new proteins and ingredients

26 June 2020
| Filed in:
Company Stories
Image
Proenrich tomato residue
How can we put olive, tomato, citrus fruit and rapeseed meal residue to good use? Our Application & Technical Service Centre in Mold, North Wales, UK, is on a three-year journey with Bangor University collaborating on a project to make practical use of leftover food waste.

#FoodHack2020: can wrinkled peas reduce the chances of people developing diabetes and cardiovascular disease?

05 March 2020
| Filed in:
Trends and insights
Image
Mervyn at FoodHack2020 webtile
What’s so special about wrinkled peas? Peas can be wrinkled or round – and it’s their genetic composition that determines which. But it’s not only their shape that distinguishes them. Researchers at Imperial College London, the John Innes Centre, and Quadram Institute have found that wrinkled peas...

Tate & Lyle partners with Zymtronix to leverage novel enzyme immobilization technologies

04 February 2020
| Filed in: Press Releases
Image
Zymtronix enzymes
4 February 2020 – Ithaca, NY and London, UK – Zymtronix, developer of revolutionary enzyme immobilization technologies, and Tate & Lyle PLC (Tate & Lyle), today announced a new partnership. This partnership includes an investment by Tate & Lyle in Zymtronix’s cutting edge enzyme immobilization...

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
Image
Toaster pastry made at Tate & Lyle
Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.

A year of firsts as we celebrate our 160th birthday

19 December 2019
| Filed in:
Company Stories
Image
Year roundup symbols
Improving Lives for Generations is our company’s Purpose. It’s what we do, whether we’re helping our customers reduce sugar, calories and fat in their products or enriching them with fibre, discovering new ways to make great tasting, healthier food and drink, or investing in sustainable futures for...

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

06 November 2019
| Filed in: Press Releases
Image
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.

Tate & Lyle and Land O’Lakes SUSTAIN assemble value chain partners to focus on sustainable agriculture solutions

21 October 2019
| Filed in:
Press Releases
Image
Smiling dinner guests
21 October 2019 Hoffman Estates, IL U.S. - Tate & Lyle, a leading global provider of food and beverage solutions, gathered more than 80 members of the value chain together in Lafayette, Indiana last week to discuss opportunities to collaborate and bolster sustainable agriculture.

Tate & Lyle and Land O’Lakes SUSTAIN launch landmark sustainability initiative on 1.5 million acres of U.S. corn

12 September 2019
| Filed in:
Press Releases
Image
Land O Lakes corn field harvesting tile
12 September, 2019, London, UK and Arden Hills, Minn., U.S.: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food, beverage and industrial ingredients and solutions, and Land O’Lakes SUSTAIN, the sustainable solutions business of one of America’s largest farmer-owned cooperatives, today...

Find us in New Orleans at IFT19

02 June 2019
| Filed in:
Events
Image
IFT convention booth
Once again, experts from Tate & Lyle will be attending the International Food Technologists’ 2019 Annual Meeting and Food Expo (IFT), this year held at the New Orleans’ Morial Convention Center, US, from 2-5 June.

Webinar: Texture University module 3 – Formulating With Instant Starches

18 June 2019
| Filed in:
Events
Image
Texture University module 3 – Formulating With Instant Starches
Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.