Transparency

Tate & Lyle reveals key global consumer trends driving food and beverage product innovation

17 November 2021
| Filed in: Press Releases
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Consumer shopping
17 November 2021: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to unveil six key trends that are shaping consumer product innovation in the food and beverage market both today and tomorrow.

Eight consumer trends driving product innovation

01 November 2021
| Filed in:
Trends and insights
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Transparency trend
In today’s world, consumers expect more from their favourite brands. They want to see them act as a force for good, as well as offering them solutions that are healthier, tastier and in line with the trends they care about.

Plant-Based and Clean Label trends take centre stage in this quarter’s North American Prototype Pantry

25 August 2021
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Trends and insights
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Prototype pantry pasta sauce
Summer may be winding down, but the strong influence of consumer health continues to shape food and beverage choices. We understand the importance of adapting to evolving needs while still delivering on the taste consumers know and love. The increased demand for natural, simple and flexible diets is...

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

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.

Food, healthfulness and sustainability

18 December 2019
| Filed in:
Company Stories
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Kirstie Canene-Adams discussing Allulose
Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are some insights from a month in the life of Kirstie...

Find us at TecnoTextura, Mexico, in August

23 August 2019
| Filed in:
Events
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Clean label yoghurt with fruit and almonds
Choosing the right texturisers can be a difficult and lengthy process for food formulators. Whether you’re using thickeners, gelling agents, emulsifiers or many other options, or a combination thereof, the formulation process requires some specific know-how.

Find us at Food Ingredients China 2019

18 March 2019
| Filed in:
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...

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.

Is Mindfulness shaping consumer attitudes towards food?

24 April 2018
| Filed in:
Trends and insights
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Browsing supermarket shelves
Consumer attitudes towards food and beverages are changing. According to global market trends group Innova Market, ‘mindfulness’ is the number one trend for 2018, as consumers look to have a body-mind connection to the food and beverage products that they purchase and consume.