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3 ways to attract consumers to purchase more sustainable food

30 January 2024
| Filed in:
Trends and insights
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Asian woman reading on-pack labeling
The deepening climate crisis has been stirring both awareness and concern amongst consumers globally. A change in consumer attitudes has been witnessed and points towards growing interest in adopting more sustainable lifestyles, but most struggle to do so. There is a real need to enable sustainable...

Why people need fibre at every age

18 December 2023
| Filed in:
Trends and insights
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Smiling son and father with grandparents in the background
At Tate & Lyle, we partner with international research organisations, academia and others in industry to build the evidence base around the role fibres play in our diets. While it’s true to say that everyone needs more fibre, emerging research is showing that we also need a variety of fibres to have...

Helping pladis create a healthier Digestive biscuit

Filed in:
Case Study
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Smiling middle age couple on sofa dunking McVitie's digestive biscuits in tea cup
Biscuits are loved by many, and few are as beloved in the U.K. as the iconic Digestive biscuit. When pladis, the maker of McVitie’s Digestives and a long-standing customer of Tate & Lyle’s, asked us to help them develop a healthier version, our food scientists jumped into gear.

Plant-based products present long-term sustainable commercial opportunities

05 June 2023
| Filed in:
Trends and insights
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Scientist taste-testing plant-based snack
Shen Siung Wong, Director of Global Applications at Tate & Lyle, enlightens us on the development of the plant-based sector. This article was featured in Tate & Lyle’s digital report Protecting Planet and People through Ingredient Innovation published in Sustainability Magazine. Age-old plant-based...

The plant-based trend through a health lens

05 June 2023
| Filed in:
Trends and insights
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Tate & Lyle scientist demonstrating with jars of yoghurt
Making a food or drink that is plant-based is a way of making it healthier but, importantly, plant-based foods are not more nutritious than those containing animal-derived ingredients by default. That is determined by the salt, sugar, fat, calorie and micronutrient content.
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