Insights

By Melissa Kaczmarczyk, Principal Scientist, Global Nutrition Have you ever tried on a piece of clothing labeled “one size fits all,” only to find that “all” doesn’t seem to include you? It’s the same with nutrition—what’s suitable for one person may not be for the next. That’s something we are...

By Venitia Sequeira, Head of Category Development, Bakery, Soups, Sauces and Dressings, and Cathy Hurelbrink, NOAM Procurement Director In today’s ever-changing global food market, productivity has become a top priority for food and beverage manufacturers. Consumers, many of whom by necessity have...

By Luisa Brady, Sensory Scientist As we know, GLP-1 medications change the way people eat. Until recently, though, most of the conversation in the food and beverage industry has been around appetite suppression and achieving optimal nutritional density from reduced caloric intake. But from a sensory...

Written by: Melissa Kaczmarczyk, Principal Scientist, Global Nutrition and Maanvi Maheshwari, Scientist, R&D Fibers, Science & Innovation Let’s be honest; fiber has a reputation problem. Most people know they should be getting more of it, but for many, that’s where the story ends. It’s often...

Ground-breaking study found that a combination of a probiotic and prebiotic—referred to as a ‘synbiotic’ — can significantly reduce heart muscle damage caused by diet-induced cardiac disease

Every nation and region has its own distinct preferences for certain foods. There are popular foods and beverages loved by consumers across the globe, but there are also variations across different cultures – foods that might be loved in one region but considered unpleasant or uncommon in others.

Taste has always been king when it comes to our food choices. But to get it right, food companies need to master all aspects of formulation- including texture and mouthfeel.

At Tate & Lyle, we continue to build on our 160 years of experience, and through research and innovation, we’re learning a lot about the various potential health benefits of PROMITOR® Soluble Fibre for consumers and how it can positively impact the future of food.

The deepening climate crisis has been stirring both awareness and concern amongst consumers globally. A change in consumer attitudes has been witnessed and points towards growing interest in adopting more sustainable lifestyles, but most struggle to do so. There is a real need to enable sustainable...

How can we connect with younger generations on nutrition and healthier eating? Nutrition Scientist Thomas Teh speaks to one of our graduate trainees based in Singapore about the challenges and opportunities.