As health and environmental awareness grows, consumers are trading traditional staples for "better-for-you" options that are as sustainable as they are nature based.
The goal remains the same: a rich, satisfying sensory experience. The difference today is that it must be cleaner, greener, and completely uncompromising.
Common dairy challenges we can help you overcome
From gut-friendly yoghurts to better-for-you ice-creams, or dairy-free desserts, our expert dairy team pour their world-class knowledges into every sip and spoonful.
Yoghurt and yoghurt drinks
Flavoured milk and dairy beverages
Dairy desserts
We combine decades of dairy know-how science and creativity to maximise taste, mouthfeel, and nutrition. By partnering with us, we can turn your standout ideas into products that stand out on shelf.
Frequently Asked Questions
Dairy manufacturers are under pressure to reduce sugar and fat, develop lactose-free options, improve nutrition and meet clean-label expectations. At the same time, consumers still expect the rich, satisfying sensory experience associated with dairy. Successful reformulation must therefore balance health, label, sustainability, taste, texture and stability.
Tate & Lyle combines sweeteners, fibres, starches, pectin and stabilisers to help improve nutrition while protecting taste and mouthfeel. Its dairy expertise spans gut-friendly yoghurts, better-for-you ice creams, flavoured milks and dairy-free desserts, with the solution tailored to each product's processing and performance needs.
Yes. Tate & Lyle integrates soluble fibres into dairy formulations to support better nutrition while maintaining taste and texture. Ingredient selection and formulation conditions are matched to the product so fibre fortification works alongside creaminess, stability and the desired sensory experience.
Reducing fat can diminish creaminess and sensory appeal. Tate & Lyle combines starches and pectin to build back body and mouthfeel in products such as low-fat yoghurt. The formulation is designed around texture, stability and processing conditions as well as the nutritional target.
Tate & Lyle uses nature-based ingredients to add nutritional benefits while supporting clean labels and more sustainable formulations. These solutions can be applied across traditional dairy and dairy-free desserts, helping formulators deliver the rich experience consumers want with the ingredient story they increasingly expect.
Nature-based starches and pectins can improve texture and stability across a range of processing conditions. Tate & Lyle works to deliver optimal mouthfeel, great taste and longer shelf life while helping customers manage health and affordability goals in yoghurt and yoghurt drinks.
Tate & Lyle combines sweeteners, starches and stabilisers to support consistent performance from production to pour. These ingredients can help maintain satisfying taste, creamy mouthfeel, texture and stability throughout the product's intended life.
Healthier or cleaner-label dairy desserts can make it harder to balance flavour, texture and stability. Tate & Lyle uses functional ingredients and dairy application expertise to create a range of appealing tastes and mouthfeels while supporting consistent quality and reliable performance.
Starches, pectins and stabiliser systems can help manage viscosity, protein behaviour, texture retention and overall stability. Tate & Lyle selects and combines these ingredients according to the formulation and process so the product delivers dependable quality through production, storage and consumption.
Tate & Lyle combines decades of dairy know-how with science, creativity and expertise in sweetening, mouthfeel, nutrition and stability. The team helps turn product concepts into formulations designed to stand out on shelf while meeting modern expectations for health, label, value and sensory quality.