Trends and insights

Trends and insights

Catch up on developments in the world of food, nutrition and science.

Plant-Based and Clean Label trends take centre stage in this quarter’s North American Prototype Pantry

25 August 2021
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Trends and insights
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Prototype pantry pasta sauce
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 increased demand for natural, simple and flexible diets is...

Creating a point of difference in plant-based alternatives

09 August 2021
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Trends and insights
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Plant-based sausages
Over the past few years plant-based food has become more than a trend, no longer something just for those observing a vegan diet but accessible to everyone. Research has found that around half of people in Germany, the UK and the US have tried plant-based alternative to meat , even if they wouldn’t...

Translating nutrition science into meaningful change via industry partnerships

30 July 2021
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Trends and insights
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Lab nutritionist with a microscope
Today, societies face significant dietary- and health-related challenges, and there is a pressing need for food solutions that support people in healthy living. At Tate & Lyle, we are committed to addressing these problems, and we make sure that our innovations are built on a foundation of rigorous...

Perfecting texture in next-generation products

30 June 2021
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Trends and insights
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A stack of cookies containing starches
Why do we love food and drink? When we consume a favourite product there are key sensory characteristics that we expect and enjoy – the taste, the texture, the mouthfeel, the appearance – and it’s by having these work in harmony, that brands deliver eating and drinking experiences that not only...

The impact of COVID-19 on diet – challenges and opportunities ahead

28 June 2021
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Trends and insights
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Masked shopper browsing shelves
Contributed by Dr. Yvonne Finnegan Ph.D Registered Dietitian Since the outbreak of COVID-19 over a year ago, many surveys have attempted to capture the impact of the various restrictions and disruption to daily patterns on diet and health behaviours. The combination of restricted daily routines...

What is allulose?

02 June 2021
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Trends and insights
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Hard candy sweets with allulose
Allulose is a rare sugar found in nature in very small quantities. What makes it different is that has a very similar taste and texture to sugar, but only a fraction of the calories. This makes it an ideal choice for those seeking to maintain a healthy weight as well as for those with diabetes or on...

Collaborating with Coca-Cola to bust myths in Brazil

28 May 2021
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Trends and insights
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Smiling woman eating yoghurt
New digital education series shares science on low and no calorie sweeteners. Visit any bakery, supermarket or café in Brazil and you’ll see that the nation’s longstanding love affair with sweet treats remains in full flourish. With its Portuguese influence and place in the historic global sugar...

The benefits of stevia

26 May 2021
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Trends and insights
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Stevia leaves
Stevia, a plant extract, is a sweetener that contributes zero calories to foods and doesn’t raise blood sugar. For the many people who are seeking foods & beverages with reduced sugar, stevia provides a versatile solution.

Preview the latest concepts from our North American Prototype Pantry

10 May 2021
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Trends and insights
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Prototype Pantry 3
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 to demonstrate how our solutions and...

Myths and truths about dietary fibre

06 May 2021
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Trends and insights
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Muffin prototypes with our PROMITOR® Soluble Fibre ingredient
Dietary fibre is one of the most studied nutrients in the scientific literature. However, many myths still surround this topic.