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With the many challenges facing the world today, the need to prioritise education is greater than ever. For us, supporting education has always been central to our community programme and continues to be a key focus in how we’re living our…

Discover the curiosity, encouragement and care that’s fueling the ambition to close the gap - from women who are forging the path forward themselves. 

For years, sugar has been a prominent ingredient in consumer diets throughout many Latin American countries. However, the current average daily intake of added sugars in the Latin America population is higher than World Health Organization (WHO)…

Kim Nelson, who has served on the Tate & Lyle Board since 2019, has been recognized by Board Prospects as a Top 25 Black Board Member in the United States in the February 2023 edition of Board Recruitment magazine for her work as a board member to…

Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

Meet Jesse. He is a third-year biomedical student at Maastricht University in the Netherlands. Last summer he spent some time with Tate & Lyle as an intern with our Nutrition team. Combining his studies with his keen interest in sports, here he…

The first in-person Positive Nutrition Summit arrives in London from 29-30 March and Tate & Lyle are delighted to be listed as Diamond sponsors.

Our dairy experts are heading to Austin, Texas, USA, on 18-19 April 2023 for the International Dairy Food Association’s Yogurt and Cultured Innovation and Ice Cream Technology Conferences.

Join us at the South Africa Society of Dairy Technology (SASDT) Symposium 2023.

Did you know that more than 8 in 10 UK consumers of yoghurt would be willing to consume a healthier drinkable or spoonable yoghurt with added fibre?* At the Dairy Innovation Strategies Conference in Copenhagen, Denmark, we’re joining…