Events

Events

Find out about industry events and other key dates.

Webinar: Texture University™ module 9 – Mastering fat reduction formulation for today’s food trends

08 November 2021
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Texture University module 9
Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

Webinar: Stabiliser University™ module 2 – formulating with thickeners

02 September 2021
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Stabiliser uni SIP
From table sauces and soups to plant-based beverages and ice cream mixes, many food and beverage applications require the use of thickeners as part of the stabilising solutions. Stabiliser University™ returns this month for module two of the popular webinar-based curriculum. Following the inaugural...

Webinar: Sweetener University™ module 4 - sucralose

19 May 2021
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Sweetener Uni 4
Since Tate & Lyle introduced the world to Splenda® Sucralose1 in 1999, its popularity has continued to grow and is now considered an essential no-calorie sweetener ingredient when formulating low-sugar and low-calorie food and beverages.

Webinar: Texture University™ module 8 – the impact of processing on starch in foods

27 April 2021
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Texture University module 8
Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

Webinar: Stabiliser University™ module 1 – Stabiliser fundamentals

08 April 2021
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Stabiliser University module 1
Stabilisers and functional systems have incredibly diverse functionality and application across food and beverage categories, but it’s often difficult to find the optimal stabiliser solution to make a product stand out.

Webinar: Fibre University™ module 1 - Fibre fundamentals

10 February 2021
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Fibre university module one
In an age where most people around the world aren’t getting enough fibre in their diets, there is a real opportunity for food and beverage manufacturers to provide fibre-fortified options for consumers. According to our proprietary research, as many as 52% of consumers1 want to increase their fibre...

Webinar: Sweetener University™ module 3 – Allulose

21 January 2021
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Sweetener Uni module 3
Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?

Webinar: Sweetener University™ module 2 - stevia sweeteners

21 October 2020
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Sweetener University module 2
Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the plant-extracted sweetener can reduce sugar and...

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
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Texture University module 7
Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.

Webinar: Sweetener University™ module 1 – Sweetener Fundamentals

22 July 2020
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Sweetener University module 1
Choosing the right sweetener solution can be a long, difficult process because it requires high-level expertise to effectively replace sugar, while maintaining a great taste experience. That’s why we have created Sweetener University™, the first online sweetener-based scientific program of its kind...