Texturants

Tate & Lyle Expands Portfolio of Non-GMO Ingredients to Meet Growing Consumer Demand

23 January 2020
| Filed in: Press Releases
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Gummy sweet confectionery
Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent corn in the US.

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
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Strawberry toaster pastries on a plate containing CLARIA clean-label starch
Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.

Webinar: Texture University module 5 - Formulating with Film Forming Starch

18 November 2019
| Filed in:
Events
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Texture University module 5
Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in January with insights into achieving the optimal texture in bakery, snacks and more.

Webinar: Texture University module 4 - Discovering Gelling Starches

19 September 2019
| Filed in:
Events
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Texture University module 4 - Discovering Gelling Starches
Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.

Webinar: Texture University module 3 – Formulating With Instant Starches

18 June 2019
| Filed in:
Events
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Texture University module 3 – Formulating With Instant Starches
Tate & Lyle’s engaging educational webinar series returned for module three on Tuesday 18 June, looking at formulating with instant starches.

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

Celebrating our female scientists for International Day of Women and Girls in Science

11 February 2019
| Filed in:
Company Stories
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Female team in Lubeck
Science underpins so much of what we do at Tate & Lyle. From ingredient research, development and analysis, to product formulation with customers and large-scale manufacture, science plays a vital role in every aspect of our operation.

Webinar: Texture University module 2 – Formulating With Cook-Up Starch Thickeners

19 March 2019
| Filed in:
Events
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exture University module 2 – Formulating With Cook-Up Starch Thickeners
Following on from the successful launch of the Texture University quarterly webinar series, Module 2 aired on Tuesday 19 March, titled Formulating with Cook-up Starch Thickeners – Solutions Made Easy. The module tailored for Asia-Pacific markets aired on Wednesday 31 July.

Tate & Lyle extends distribution agreement with Azelis

15 November 2018
| Filed in: Press Releases
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boy eating spaghetti
Tate & Lyle PLC (Tate & Lyle), a leading global provider of ingredients and solutions, is pleased to announce an extended partnership with Azelis, a leading distributor of speciality chemicals and food ingredients.

Webinar: Texture University module 1 - Food Starch Fundamentals

15 November 2018
| Filed in:
Events
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Texture university webinar module 1
Develop a deep understanding of the interaction between ingredients, application and processing, at the inaugural Texture University webinar, the first texturant-based educational webinar of its kind. Join us on Thursday, 15 November at 10am Central Standard Time and discover the module, Food Starch...