Nick's Review: Bright future in an uncertain world
… running and our customers served, in our Annual Report 2021.
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Chair’s Statement: Strong results from exceptional effort
Our Chair, Gerry Murphy, reports on an exceptional year and how, through the tremendous efforts of our people across the world, Tate & Lyle has kept focused on the longer term, while dealing with the challenges of the year.
Purpose at the heart of innovation
… (ICD), joined us in November 2020. In our Annual Report 2021, she shares her initial impressions about the business …
Taking ownership of risk
In our 2021 Annual Report, Lindsay Beardsell, our Executive Vice President, General Counsel talks about how the pandemic has focused people’s minds on risk and how local teams have taken ownership of risks in their own areas.
Primary Products: Agility and resilience in a tough year
In this excerpt from our Annual Report 2021, our President of Primary Products, Jim Stutelberg, …
Community involvement: Adapting to meet changing needs
… Vice President of Corporate Affairs, shares in our 2021 Annual Report how our people took to heart the …
Celebrating our extraordinary people
You don’t get to be 160 years old, like Tate & Lyle, without your extraordinary people continually doing extraordinary things. That’s why we host the Extraordinary People Awards , to recognise and celebrate our people who have gone above and beyond…
Food, healthfulness and sustainability
Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are…
Creating the perfect texture for the perfect snack
Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly…
Tate & Lyle Expands Portfolio of Non-GMO Ingredients to Meet Growing Consumer Demand
Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent…
