Texture

Webinar: Texture University™ module 6: Science and Solutions behind Emulsifying Starch

13 May 2020
| Filed in:
Events
Image
Texture University™ module 6
Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus will look at the Science and Solutions Behind Emulsifying Starch.

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
Image
Toaster pastry made at Tate & Lyle
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
Image
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
Image
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
Image
Texture University module 3 – Formulating With Instant Starches
Tate & Lyle’s engaging educational webinar series returns for module three, 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
Image
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
| Filed in:
Events
Image
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
| Filed in:
Events
Image
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...

Webinar: Texture University module 1 - Food Starch Fundamentals

15 November 2018
| Filed in:
Events
Image
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
Image
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...