Tate & Lyle

Tate & Lyle said selecting the appropriate stabilizer is key to solving challenges relating to taste, texture, mouthfeel, processing and labeling. Pic: Getty Images/Amguy

Tate & Lyle adds Stabiliser University

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage solutions and ingredients, has added to its ‘University’ courses with the launch of Stabiliser University.

The Nutrition Centre was developed by Tate & Lyle’s global nutrition team. Pic: Tate & Lyle

Tate & Lyle introduces new online nutrition tool

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.

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. Pic: Tate & Lyle

Tate & Lyle unveils ‘Fibre University’

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage solutions and ingredients, has launched Fibre University, a new online modular course designed to help formulators and food scientists solve fiber formulation challenges.

Allulose can be used in a range of food and beverage applications. Pic: Tate & Lyle

Tate & Lyle expands allulose sweetener portfolio

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has expanded its Dolcia Prima allulose portfolio with a crystalline form certified as 'Non-GMO Project Verified.'

Dairy Dialog podcast 107: Tate & Lyle, Kerry, NZMP.  Pics: Tate & Lyle; Getty Images/jchizhe; Getty Images/mel-nik

Dairy Dialog podcast 107: Tate & Lyle, Kerry, NZMP

By Jim Cornall

This week on the Dairy Dialog podcast, we have three interviews alongside our regular look at the global dairy markets, with Liam Fenton at StoneX. Our guests are Kavita Karnik, Tate & Lyle VP of global nutrition and open innovation; Aaron Fanning,...

Dairy Dialog podcast 86: Tate & Lyle, Royal DSM, Crisp. Pics: (Computer) Getty Images/simpson33; (field) Tate & Lyle; (pizza) Royal DSM

Dairy Dialog podcast 86: Tate & Lyle, Royal DSM, Crisp

By Jim Cornall

On this week’s Dairy Dialog’s podcast, we have three guests: Anna Pierce, director of sustainability at Tate & Lyle; Bob Savage, product application expert, cheese, at DSM; and Are Traasdahl, co-founder and CEO of Crisp. We also have our weekly look...

The Recover Better campaign is being convened by the Science Based Targets initiative (SBTi) with the UN Global Compact and the We Mean Business coalition.

Companies joins UN-backed Recover Better campaign

By Jim Cornall

SIG, Royal DSM, and more than 150 other companies have released a joint Recover Better statement, which calls on governments around the world to match their ambition to achieve a zero-carbon economy by aligning coronavirus economic aid and recovery efforts...

Carob cocoa replacer cuts recipe costs, claims Tate & Lyle

Carob cocoa replacer cuts recipe costs, claims Tate & Lyle

By Lynda Searby

Volatile cocoa prices and supply issues have prompted Tate & Lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes.

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