Insights

What trends are shaping today’s bakery industry in Europe? What impact has Covid-19 had on sales, new product development and long-term consumer trends? What challenges and opportunities lie ahead?

At Tate & Lyle, we believe that tasting is believing and what better way to support and engage with our customers than by tasting prototypes - even virtually!

As innovation in plant-based alternatives accelerates, we are seeing more and more products on the shelves that closely replicate popular meat products like burgers and sausages. Not only in taste, but in look, texture, smell and even sound (think sizzling bacon…).

As the global population grows, so does the demand for protein. It is widely believed that meeting this demand with animal protein alone is not sustainable and large-scale animal farming raises all kinds of environmental and sustainability concerns. So are plant-based proteins the no-brainer...

Tate & Lyle supports British Nutrition Foundation’s research series supporting public health around sugars and sat fat reduction, fibre enrichment, and plant-based protein.