It is a new online modular course designed to help formulators and food scientists solve stabilizer formulation challenges.
The first module, “Stabiliser Fundamentals,” will take place at 9am CDT on April 13, 2021. The one-hour session will cover the basic principles of formulating with stabilizers, challenges stabilizers can solve in food and beverage formulations, and how manufacturing and processing can impact formulation choices. Registration is free.
Tate & Lyle said selecting the appropriate stabilizer is key to solving challenges relating to taste, texture, mouthfeel, 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 learn about and discuss the latest science and trends relating to the stabilization of food and beverages.
Veronica Cueva, senior vice president, food & beverage solutions global technology at Tate & Lyle, said, “Food science plays an essential role both when reformulating and developing new products to bring to market, which is why food technology matters. We offer solutions and deliver detailed technical support on how to apply the solutions to our customers’ recipes, including both formulation and processing knowledge. Stabiliser University is another tool to help our customers on the journey.”
Darrin Peterson, global head of stabilisation & functional systems at Tate & Lyle, said, “I am thrilled we are launching the first of many Stabiliser University modules this month. This is an opportunity for our customers to gain better insights into and understanding of the complex nature of stabilization, and for Tate & Lyle to demonstrate our industry-leading knowledge of this essential functionality in the food industry.”
The launch of Tate & Lyle’s Stabiliser University follows three similar ventures, Texture University, Sweetener University and Fibre University.