Dairy Dialog podcast 57: Tate & Lyle, Midwest Dairy and Emerge

By Jim Cornall contact

- Last updated on GMT

Dairy Dialog podcast 57: Tate & Lyle, Midwest Dairy and Emerge
Dairy Dialog podcast 57: Tate & Lyle, Midwest Dairy and Emerge

Related tags: Tate & lyle, Dairy

On this week’s podcast, we have three interviews, as well as our weekly look at the global dairy markets with Liam Fenton from INTL FCStone.

DairyReporter spoke with Tommy Lykke Husum, senior product manager (EMEA), sweeteners (stevia, monk fruit and fructose), from Tate & Lyle, about the company’s presence at Gulfood Manufacturing in the United Arab Emirates last week.

In the US, Beth Newhart talked to Midwest Dairy’s new CEO, Molly Pelzer. And from last week’s FORME cheese event in Bergamo, Italy, we have an interview with Lorenzo Di Bruno, CMO and co-founder of Emerge, and Italian company that is helping to put smaller Italian food companies on the map.

Tate & Lyle showcases ingredient innovation at Gulfood Manufacturing

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, showcased its latest solutions at this year’s Gulfood Manufacturing Trade Show (October 29-31), in Dubai.

Tate & Lyle was presenting ingredients and solutions designed to help manufacturers in the Middle East and beyond meet the latest consumer food and drink trends.

Its staff showed visitors how different ingredients can be combined to create bespoke solutions for sugar or calorie reduction, specific texture profiles or enriching products with fiber or protein, while reducing costs.

Dominique Floch, regional sales and technical director for Middle East & Africa at Tate & Lyle, said, “Healthy living is a key priority and we’re seeing demand for healthier ingredients growing steadily.  High protein, sugar reduction and fiber enrichment solutions are higher on the agenda for many manufacturers than ever before. In response to this, we have developed a new range of applications to help our customers tap into those trends.

“As formulation experts, we are continuously innovating to find new ways to make food extraordinary. Thanks to our extensive ingredient portfolio, application and technical expertise, and knowledge of the market, we are able to provide tailored solutions for manufacturers that allow them to create food and beverages that really meet the needs of consumers in the region.”

Providing a protein boost

This year, Tate & Lyle was presenting solutions to the growing demand for products with enhanced benefits, where ingredients enable customers to create products with additional protein, while also reducing fat and sugar. These new applications are being developed in response to the needs of increasingly fitness-focused consumers, who are looking for healthy products with nutritional benefits.

A protein enhanced, low fat and low-sugar Greek yogurt was showcased at the event.

Floch said, “At Tate & Lyle we pride ourselves on working in partnership with manufacturers to help them meet the changing landscape of consumer preferences in the region, overcome product development challenges and increase profitability.”

Midwest Dairy new CEO

The 19-year-old Midwest Dairy organization in the US welcomed a new CEO in October. Molly Pelzer is the third person to hold the CEO position and first woman to do so. She succeeds Lucas Lentsch, who left for a leadership role with Dairy Management Inc.

Pelzer is a registered dietician and has been with Midwest Dairy since 1984. She previously served as the chief experience officer, leading the development of strategic priorities. Midwest Dairy represents more than 7,000 dairy families and 10 states in the midwestern US.

Allen Merrill, chairman of Midwest Dairy’s board of directors, said, “Given her leadership experience and longstanding commitment to dairy farmers and the dairy checkoff program, Molly embodies everything we want in Midwest Dairy’s next leader.”

Pelzer spoke to DairyReporter about her commitment to building strong relationships with dairy farmers, industry leaders and partners for investment in the dairy checkoff. She wants to stay relevant to consumers, including with innovations in dairy at school, moving beyond the traditional carton of milk.


Emerge is a company is based in Milan, and it brings together Italian food companies online, to help with their visibility and to showcase the companies and their products to potential customers.

The free platform was created to increase the supply of Italian speciality foods overseas.

To tell us about the project was Emerge’s CMO and co-founder, Lorenzo Di Bruno.


Related topics: Manufacturers, Nutritionals, Cheese

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