Texturants

As a key exhibitor at this prestigious event hosted by the Institute of Food Technologists (IFT), we’re featuring several initiatives throughout the event that reflect our commitment to Science\Solutions\Society.

A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.

In our 2022 Annual Report, we consider the ways in which the food and beverage market is constantly evolving, shaped by the world around us. From a source of nutrition to a foundation for healthy living, pleasure and celebration, food means different things to different people.

Our strategy is to deliver top-line growth and margin expansion in Food & Beverage Solutions. This excerpt from our 2022 Annual Report outlines how we do this by delivering our strategic growth framework which, in turn, unlocks customer growth.

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.

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.

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...

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...

Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.