Sorry, you need to enable JavaScript to visit this website.

Case Study

Delivering on-trend solutions for NotCo: Latin-American customer success stories

27 July 2021
| Filed in:
Case Study
Image
On trend solutions in Latin America
Food trends vary throughout the world. What’s popular in North America for example, is often very different to the prominent consumer desires further south in Latin America. Our regional experts are well aligned to the nuances of local food trends, and our portfolio of ingredients and solutions can...

Delivering on-trend solutions for Smart Sweets and Killer Creamery

21 July 2021
| Filed in:
Case Study
Image
On trends solutions in North America
Consumers today are looking for healthier snacks and products with less sugar and calories, and often in categories where sugar reduction is more difficult due to the broader functionality (beyond sweetness) that sugar traditionally provides.

Helping a start-up start up: using allulose to develop an indulgent low-fat ice cream

10 June 2021
| Filed in:
Case Study
Image
Scoops of ice cream from a tub
Here at Tate & Lyle, we’re proud to partner with companies of all sizes – from large multinationals, to family-run businesses and start-ups. So we were excited when US start-up Suffield Foods came to us with a new formulation challenge: to develop a low-fat ice cream, not exceeding a target number...

Achieving an A-grade Nutri-Score rating for protein bars

18 August 2020
| Filed in:
Case Study
Image
Nutri-score rating logo over supermarket aisle
The Nutri-Score front-of-pack rating system is already in use in several European countries and set to be adopted more widely. With the German government having now also issued a recommendation that food and drink manufacturers use the Nutri-Score rating system on their product packaging, it has...

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
Image
Toaster pastry made at Tate & Lyle
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 complex.

Reducing sugar in drinkable yoghurt in Latin America

14 November 2019
| Filed in:
Case Study
Image
Bottles of yoghurt or milk
Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.

Meeting on-the-go and reduced-sugar trends in North America

14 November 2019
| Filed in:
Case Study
Image
Man with healthy protein bar on the go
There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

Reducing sugar and calorie count in mooncakes

30 September 2019
| Filed in:
Case Study
Image
Hand taking a piece of mooncake
When the Singapore government identified diabetes as one of the country’s most pressing health issues, they asked their Health Promotion Board (HPB) to encourage food and beverage manufacturers to create healthier options for consumers.

We helped launch a protein bar with 30% less sugar and 30% more protein

27 February 2018
| Filed in:
Case Study
Image
Enjoying a cereal bar on the go
Athletes and sports professionals aren’t the only people on the lookout for a snack that can be enjoyed ‘on the go’ in between training or events. Protein bars provide the ideal fuel, acting as a low-carb treat to keep energy levels topped up, providing a source of fibre that is also low in sugar...

Developing clean labelling for a creamy soup

02 July 2019
| Filed in:
Case Study
Image
Creamy soup
One of our global customers, a bakery-café chain across the US and Canada, was looking for a clean-label solution for their naturally positioned soups.