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Nutrition

Tate & Lyle signs up to the UK Food and Drink Federation's Action on Fibre

16 December 2021
| Filed in: Press Releases
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FDF Action on Fibre
16 December 2021 – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce that it has signed up to the UK’s Food and Drink Federation’s (FDF) Action on Fibre.

Rare sugars: what are they and what can they do for you?

13 December 2021
| Filed in:
Trends and insights
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Allulose sugar reduction treats
Obesity, diabetes, and metabolic syndrome have become major public health problems with global relevance. To curb this unfortunate epidemiological landscape, balancing energy consumed and expended has become crucial, impelling the industry to innovate and renovate, by reducing sugar, calorie and...

Diabetes in Asia: Are we at higher risk?

14 November 2021
| Filed in:
Trends and insights
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Diabetes in Asia-Pacific
Home to 60% of the world’s population, Asia Pacific is undergoing rapid socioeconomic, technological, and cultural transitions. While these transitions have reduced poverty, they have come with considerable health consequences. Amongst the 422 million people globally affected with diabetes in 2014...

Defining prebiotics: where do we stand now?

10 November 2021
| Filed in:
Trends and insights
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Smiling woman eating a fortified breakfast cereal
Prebiotics are food components that feed and foster the growth of beneficial bacteria that live in your gut, enhancing gut health and thus whole-body health. This is backed by a growing amount of scientific research. What many people don’t know is the journey these substances took to get where they...

Tate & Lyle and Nutriati announce distribution partnership for chickpea protein and flour

03 November 2021
| Filed in: Press Releases
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Chickpea Nutriati
03 November 2021, London, UK: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five...

Is 3D printing the future of food?

27 October 2021
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Trends and insights
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3D printer printing food
Imagine a world where we use 3D printers to create food, with personally tailored ingredients for your own preferences and dietary requirements. It could be as simple as using a vending machine, at a restaurant, or even in your own kitchen! All this might be achievable in the not-too-distant future...

Five myths and facts about low or no calorie sweeteners

20 October 2021
| Filed in:
Trends and insights
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Friends sharing carbonated beverages
Low and no calorie sweeteners (LNCS) have existed and been studied since the mid-1840s. Despite being long-studied substances that count with numerous evidence to support their safety and efficacy, there is still a lot of misinformation surrounding them. Misinterpretation of studies has contributed...

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...

Translating nutrition science into meaningful change via industry partnerships

30 July 2021
| Filed in:
Trends and insights
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Lab nutritionist with a microscope
Today, societies face significant dietary- and health-related challenges, and there is a pressing need for food solutions that support people in healthy living. At Tate & Lyle, we are committed to addressing these problems, and we make sure that our innovations are built on a foundation of rigorous...

The impact of COVID-19 on diet – challenges and opportunities ahead

28 June 2021
| Filed in:
Trends and insights
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Masked shopper browsing shelves
Contributed by Dr. Yvonne Finnegan Ph.D Registered Dietitian Since the outbreak of COVID-19 over a year ago, many surveys have attempted to capture the impact of the various restrictions and disruption to daily patterns on diet and health behaviours. The combination of restricted daily routines...