Texture

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

18 November 2019
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Texture University 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
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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
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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

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

19 March 2019
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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.

Find us at Food Ingredients China 2019

18 March 2019
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Events
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Family sharing a meal
National Exhibition and Convention Centre, Shanghai, China. 18-20 March 2019 Tate & Lyle will join over 14,000 exhibitors for the highly anticipated food additives and ingredients conference, Food Ingredients China 2019, highlighting the latest industry products, opinions and technologies. To find o...

Webinar: Texture University module 1 - Food Starch Fundamentals

15 November 2018
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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...

Tate & Lyle names Quadra its Canadian distributor for food and beverage solutions

16 October 2018
| Filed in: Press Releases
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Shopper browsing
OCTOBER 2018 – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, and Quadra, North America’s premier distributor of specialty ingredients and raw materials, today announced an expanded partnership. Tate & Lyle has selected Quadra as its preferre...

Visit us at Food Ingredients Asia in Jakarta

03 October 2018
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Events
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Food Ingredients Asia
You can give consumers the benefits they want and the irresistible taste they love. You simply need the right partner in the mix. Visit our Tate & Lyle booth at Stand No: A1.AA2 at Fi Asia in Jakarta, 3-5 October, and learn how we can help you craft innovative solutions that bring healthier, tastier...

Tate & Lyle Hosts Second Annual Expert Convening to Anticipate and Prepare for What’s Next in Food Texture Science

31 May 2018
| Filed in: Press Releases
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Poster sessions lead by Tate & Lyle scientists
Experts in texture science collaborate with food and beverage manufacturers to discover solutions to texture challenges of today with an eye towards tomorrow.