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This year, we celebrate 160 years of Tate & Lyle. In 1859 Henry Tate first entered the sugar refining business and, from those humble beginnings in a single factory in Liverpool, we have grown to become a global ingredients business. Today we help…

Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.

It’s not just our extraordinary ingredients and talented experts that can help people live healthier lives. We can also improve lives for generations through the footprint we leave on our planet.

This month, Brinda Govindarajan, Tate & Lyle’s Global Ingredient Technical Director, will take on an additional exciting role supporting the food industry in Chicago as she joins the local Institute for Food Technologists (IFT) leadership team as a…

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…

In early September, Tate & Lyle are attending Colombia’s biggest food and beverage expo, IAlimentos.