Our teams have a constant eye on the horizon to ensure we’re not only providing cutting-edge solutions to meet market demand, but that as we do so, we’re continuing to make food extraordinary.
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 …
As the global population grows, so does the demand for protein. It is widely believed that meeting this demand with animal protein alone is not sustainable and large-scale animal farming raises all kinds of environmental and sustainability concerns…
Summer may be winding down, but the strong influence of consumer health continues to shape food and beverage choices.
We understand the importance of adapting to evolving needs while still delivering on the taste consumers know and love. The…
Spring has sprung, and so has a fresh batch of prototype concepts in our pantry! Drawing inspiration from ongoing trends and changing seasons, Tate & Lyle’s team of expert food scientists has crafted a creative menu of prototypes for this next quarter…
Sunday was World Mental Health Day and so, fresh from the weekend, our colleagues were today invited to virtual sessions on the importance of mental health and wellbeing.
World Mental Health Day is a great reminder that it isn’t just a once…
Nick Hart, Tate & Lyle’s sucralose product manager, was named a finalist in the Food and Drink Federation’s Annual Awards, held last week. Nick was recognised in the UK manufacturing trade body’s annual events as one of the stand-out ‘Hidden…