Plant power

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: 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

Find out how stevia is leading the way for plant-based sweetening solutions

30 January 2018
| Filed in:
Trends and insights
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yoghurt pot with fruit
Not only are manufacturers facing increased consumer pressure to reduce sugar and calories in their products, demand for ingredients that are perceived to be “natural” or “clean” is also influencing product formulations in the food and beverage market. According to a recent report from global market...

Are plant based alternatives key to the future of dairy?

15 March 2017
| Filed in:
Trends and insights
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Yoghurt with fruit
Plant-based dairy alternatives, such as vegan cheese and nut-milks are evolving global consumer trends. Greater interest in nutrition claims and lifestyle changes are driving consumers to purchase previously unconsidered products as part of their weekly shop. The market for plant-based alternatives,...