Quality of carbs

Tate & Lyle's innovative ingredients can help food and beverage manufacturers tackle global diabetes epidemic

14 November 2019
| Filed in: Press Releases
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Glycaemic response white paper
New glycaemic response white paper from Tate & Lyle explores the role food and beverage manufacturers can play in developing products that help consumers manage blood glucose while following dietary guidelines

Meeting on-the-go and reduced-sugar trends in North America

14 November 2019
| Filed in:
Case Study
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Man with healthy protein bar on the go
There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

Partnership for a Healthier America and Tate & Lyle Convene Public Health Leaders to Bring Attention to New Sugar Reduction Ingredient

30 October 2019
| Filed in: Press Releases
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PHA
30 October 2019 - Washington, D.C. - The Partnership for a Healthier America (PHA) and Tate & Lyle, a leading global food and beverage ingredient supplier, are convening key stakeholders and public health officials in Washington this week to discuss allulose, an emerging, sugar replacement ingredien...

Responding to the global obesity challenge

11 October 2019
| Filed in:
Company Stories
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Mold pilot plant
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.

Catch us in Dubai at Gulfood Manufacturing 2019

04 October 2019
| Filed in:
Events
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Unsweetened orange beverage drink Gulfoods prototype Dubai
At the end of October, Tate & Lyle will be attending Gulfood Manufacturing 2019 in Dubai, UAE, the region’s biggest food and beverage processing industry event.

Reducing sugar and calorie count in mooncakes

30 September 2019
| Filed in:
Case Study
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Hand taking a piece of mooncake
When the Singapore government identified diabetes as one of the country’s most pressing health issues, they asked their Health Promotion Board (HPB) to encourage food and beverage manufacturers to create healthier options for consumers.

Engaging and entertaining: unusual textures could lead the way in 2018

19 March 2018
| Filed in:
Trends and insights
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Strawberry ice cream
How products sound, feel and the overall sensory satisfaction that they provide consumers appears to be a key food and beverage sector trend, according to the latest report from global market research group Mintel. The report shows that 43% of Chinese adults that currently consume ready-to-drink tea...

Improving the texture and taste of a chewy cinnamon cookie

08 August 2017
| Filed in:
Case Study
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Plate of cookies with milk in the background
One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love. A s...

Does sugar reduction have a direct impact on consumer pockets?

27 March 2017
| Filed in:
Trends and insights
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Sucralose on a spoon
Sugar reduction and low sugar alternatives, remain key purchasing trends among UK consumers. The recent publication of the UK Government’s Childhood Obesity Plan and a nationwide sugar levy are hoped will relieve stress on the NHS (National Health Service) –currently channelling some £5 billion each...