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Texture

Webinar: Four steps to replace sugar and carbs in nutrition bars

03 February 2022
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Events
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Nutrition bars
Consumer expectations are crucial. So when formulators are asked to reduce sugar and carbohydrates in health-related snacks like nutrition bars, without impacting the taste and texture that are so highly sought, where do you start?

Advances in Clean Label Yogurt Texture Solutions

29 March 2022
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Events
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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
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Events
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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.

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

27 April 2021
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Events
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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.

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
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Events
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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
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Chaodee Modified Starch
Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio

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

26 August 2020
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Events
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Texture University™ module 6
Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

Creating the perfect texture for the perfect snack

21 January 2020
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Case Study
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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
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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
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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.