Sorry, you need to enable JavaScript to visit this website.

Texturants

Advances in Clean Label Yogurt Texture Solutions

29 March 2022
| Filed in:
Events
Image
clean label yoghurt
Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift.

Webinar: Texture University™ module 9 – Mastering fat reduction formulation for today’s food trends

08 November 2021
| Filed in:
Events
Image
Texture University module 9
Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

Delivering on-trend solutions for NotCo: Latin-American customer success stories

27 July 2021
| Filed in:
Case Study
Image
On trend solutions in Latin America
Food trends vary throughout the world. What’s popular in North America for example, is often very different to the prominent consumer desires further south in Latin America. Our regional experts are well aligned to the nuances of local food trends, and our portfolio of ingredients and solutions can...

Perfecting texture in next-generation products

30 June 2021
| Filed in:
Trends and insights
Image
A stack of cookies containing starches
Why do we love food and drink? When we consume a favourite product there are key sensory characteristics that we expect and enjoy – the taste, the texture, the mouthfeel, the appearance – and it’s by having these work in harmony, that brands deliver eating and drinking experiences that not only...

Webinar: Texture University™ module 8 – the impact of processing on starch in foods

27 April 2021
| Filed in:
Events
Image
Texture University module 8
Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

Tate & Lyle completes acquisition of tapioca business in Thailand

10 February 2021
| Filed in: Press Releases
Image
Gummy sweets
Tate & Lyle announces that it has today completed the acquisition of an 85% shareholding in Chaodee Modified Starch Co., Ltd.

Tate & Lyle expands portfolio of tapioca-based thickening and gelling starches

25 January 2021
| Filed in: Press Releases
Image
tapioca starch in yoghurt
CHICAGO (US), 25 January 2021 - Tate & Lyle, a leading global provider of food and beverage solutions and ingredients, is pleased to announce the expansion of its line of tapioca-based starches.

A sneak peek at our North American Prototype Pantry

26 November 2020
| Filed in:
Trends and insights
Image
Sweetened drink, glass of plant-hybrid milk and meat tot snack
At Tate & Lyle, we believe that tasting is believing and what better way to support and engage with our customers than by tasting prototypes - even virtually!

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.

Tate & Lyle to acquire tapioca business in Thailand

28 October 2020
| Filed in: Press Releases
Image
Chaodee Modified Starch
Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio