Nutrition Centre

Partnering with Nestlé to address Brazil’s fibre gap

18 January 2021
| Filed in:
Company Stories
Image
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.

Webinar: Sweetener University™ module 3 – Allulose: New ingredient for sugar and calorie reduction

21 January 2021
| Filed in:
Events
Image
Sweetener Uni module 3
Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?

How and why to increase daily fibre intake

14 January 2021
| Filed in:
Trends and insights
Image
Oatmeal fortified with fibre
You’re probably not consuming enough fibre! According to the World Health Organization, adults should eat at least 25 grams of fibre per day – but the reality is that most people are not getting enough, and in many cases nowhere near enough.

New report unveils European Bakery industry trends shaping future growth

14 December 2020
| Filed in: Press Releases
Image
Woman removing pie from inside oven
London, UK, 14 December 2020 - Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, has found that almost three quarters (73%) of European bakery manufacturers say reduced sugar and calorie products are the biggest driver of business growth.

Webinar: A performance review on Stevia in Europe - Ten years on

19 November 2020
| Filed in:
Events
Image
Woman drinking stevia sweetened tea
For over ten years, stevia sweeteners have grown in popularity throughout the European food and beverage markets. Rising consumer demand for stevia sweeteners has ensured that brands must master the equation of expert formulation science, and understanding consumer perceptions and purchase drivers.

Webinar: Understanding the power of prebiotic fibre in gut health, digestive support and overall wellbeing

12 November 2020
| Filed in:
Events
Image
Prebiotic fibre webinar
Consumers are more focused than ever on their health and are searching for consumer-friendly, clean tasting products that support digestive health and overall well-being. This provides a unique opportunity for food and beverage formulators to deliver functional benefits and help increase consumer...

Webinar: Sweetener University™ module 2 - Formulating with Stevia Sweeteners

21 October 2020
| Filed in:
Events
Image
Sweetener University module 2
Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the plant-extracted sweetener can reduce sugar and...

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
| Filed in:
Events
Image
Texture University module 7
Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.

Plant proteins vs animal proteins: what does the science say and what does the market say?

01 October 2020
| Filed in:
Trends and insights
Image
Examples of plant protein sources
As the global population grows, so does the demand for protein. It is widely believed that meeting this demand with animal protein alone is not sustainable and large-scale animal farming raises all kinds of environmental and sustainability concerns. So are plant-based proteins the no-brainer...

New papers capture the latest thinking on nutrition research and reformulation practices

03 September 2020
| Filed in:
Trends and insights
Image
British Nutrition Foundation scientific research papers
Tate & Lyle supports British Nutrition Foundation’s research series supporting public health around sugars and sat fat reduction, fibre enrichment, and plant-based protein.