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Tate & Lyle’s Director of Sustainability Anna Pierce on partnering to drive positive impact through support for regenerative agriculture.

Making a food or drink that is plant-based is a way of making it healthier but, importantly, plant-based foods are not more nutritious than those containing animal-derived ingredients by default. That is determined by the salt, sugar, fat, calorie and…

Shen Siung Wong, Director of Global Applications at Tate & Lyle, enlightens us on the development of the plant-based sector. This article was featured in Tate & Lyle’s digital report Protecting Planet and People through Ingredient Innovation …

Healthy Eating Week is an annual event that takes place in the UK, usually in June. The event aims to encourage people to make healthier food choices and to raise awareness about the importance of a balanced and varied diet. With Healthy Eating…

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…

This year, we began a fresh chapter for Tate & Lyle as a growth-focused speciality food and beverage solutions business that has placed us right at the centre of the future of food. We are a purpose-led business fueled by science, obsessed with…

As a key exhibitor at this prestigious event hosted by the Institute of Food Technologists (IFT), we’re featuring several initiatives throughout the event that reflect our commitment to Science\Solutions\Society.

In honour of Pride, we caught up with Tony Brindley, Packaging Process Engineer at Tate & Lyle in the United States, to learn about his perspective on celebrating Pride and progressing equity, diversity and inclusion (ED&I) in the workplace.