Our case studies

The Challenge: Manage recipe costs in a mayonnaise product while keeping its indulgent mouthfeel experience thanks to its 65% fat content.

The Challenge: Create a clean-label yoghurt that delivers premium, indulgent, creaminess, without gelatin, or the fatty mouthfeel of traditional yoghurt.

The Challenge: Help develop gluten-free crackers that deliver that perfect textural experience that people desire from their snacks.

Biscuits are loved by many, and few are as beloved in the U.K. as the iconic Digestive biscuit. When pladis, the maker of McVitie’s Digestives and a long-standing customer of Tate & Lyle’s, asked us to help them develop a healthier version, our food scientists jumped into gear.

A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.