Case Study

Improving the texture and taste of a chewy cinnamon cookie

08 August 2017
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Case Study
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Plate of cookies with milk in the background
One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love. Our...

Find out how our sweeteners can help in low-sugar jelly confectionery

04 May 2017
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Case Study
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Gummy sweet confectionery
Our customers in the confectionery space are increasingly on the lookout for sweetener alternatives that can be used to replace sugar content in soft and jelly sweets. Consumers want to enjoy lower sugar versions of their favourite confectionery that deliver on the taste and mouthfeel from the brand...

How can our soluble fibre help create ‘guilt free’ chocolate confectionery products?

05 May 2017
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Case Study
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Assorted low-sugar chocolates
Consumers are increasingly on the look out for confectionery products that not only deliver the indulgent mouthfeel and texture that they associate with their favourite brands, but are also healthier and lower in sugar. In the case of chocolate confectionery, if sugar is reduced from consumer...

Find out more about how we produced fibre-rich brownies for the UK market

11 April 2017
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Case Study
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stack of chocolate Brownies on  white plate on a wooden table
One of our global customers, a dominant player in the breakfast food category, wanted to create a new win outside of the breakfast space with the launch of a new chocolate snack bar in the United Kingdom. They knew that to appeal to health conscious parents, they would need to create a product with...

Find out how our CORNGOLD® Corn Gluten Feed has helped dairy farmers in the Netherlands

24 March 2017
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Case Study
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cow
Dutch farmer Erik Hag has around 1,000 pink veal calves on his farm in the Netherlands. CORNGOLD® Corn Gluten Feed has provided him with an excellent price to quality ratio and fits in very well with the current livestock ration.

Innovation is a collaborative process

21 March 2017
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Case Study
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Woman in lab
Innovation is an integral part of the way we do business at Tate & Lyle, and remains essential for our future success. We have a strong team dedicated to developing the innovative products, technologies and processes that give us a real competitive edge.

Find out how our Food Technical Services meet with demands for fibre

15 March 2017
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Case Study
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At Tate & Lyle, meeting consumers’ expectations is crucial. For our Food Technical Service teams, that means constantly watching consumer trends – such as the demand for high fibre – and providing our customers with the right ingredients for their products.

Find out how we provide our employees with behavioural safety training

02 March 2017
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Case Study
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In 2015 we trained colleagues in our SafeStart® behavioural safety programme at our global manufacturing facilities and offices. SafeStart® training supports our strong internal safety culture and also encourages employees to practice good safety at home with their families.

How to use clean label, natural sweeteners to enhance fruit flavours while adding sweetness

28 February 2017
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Case Study
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Crushed ice fruit drink
One of our customers called on us to help them explore ways to diversify their beverage offering. Market research indicated that their target consumers wanted on-the-go convenience, in combination with bold and sweet flavours.

Find out how we met with vegan market demands in the EMEA region

27 February 2017
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Case Study
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low-fat salad dressing
A customer in the EMEA region was looking to develop a new type of mayonnaise that was suitable for consumers following a vegan diet and lifestyle. Consumers are constantly on the lookout for salad creams and dressings that offer low-fat alternatives, which are also suitable for those with allergies...