Tate & Lyle unveils ‘Fibre University’
The company said the launch comes at a time when most people are not getting enough fiber in their diets.
Tate & Lyle said selecting the appropriate fiber is key to solving challenges relating to taste, texture, nutrition, processing and labeling for new and reformulated food products. The online course is designed to help formulators address these issues and to provide a forum for them to hear about and discuss the latest science and trends relating to fiber.
The first module – “Fibre Fundamentals” – will take place at 11 am CST on Wednesday, February 10. The one-hour session will cover the basic principles of formulating with fiber, including the different types available, their processing and manufacturing performance and how to solve specific formulation challenges, such as sugar and calorie reduction, with fiber.
Dr Kavita Karnik, global head of nutrition & regulatory affairs at Tate & Lyle, said, “Research shows that most people around the globe are not getting enough fiber in their diet and, as a result, are missing out on a host of health benefits. At the same time, as many as 52% of consumers want to increase their fiber intake. This gives food and drink manufacturers a prime opportunity to support consumers by fortifying their products with fiber.”
Dr Mervyn de Souza, global head of R&D for health & wellness and open innovation at Tate & Lyle, said, “Through ongoing ingredient innovation, Tate & Lyle offers a broad selection of soluble fiber solutions with distinctive attributes for all food and beverage categories. The use of soluble fiber extends far beyond sugar and calorie reduction to fiber fortification, which helps to support healthier lifestyles and provide nutritional benefits, while maintaining great taste.”
The launch of Tate & Lyle’s Fibre University follows the company’s Texture University and Sweetener University, which attracted several thousand attendees worldwide.
Registration for the course is free.
