Insights

Everyone knows they should eat more fibre – though hardly anyone does. Fibre fortification would make the UK population healthier, writes Dr Kavita Karnik (originally published at FMCG CEO Magazine).

Spring is on the way, and so is another batch of delicious prototypes from our pantry. The North American Application and Technical Services team has been focusing heavily on how to deliver more - and less - across food applications.

Melissa Kaczmarczyk is joined by her fellow-Nutrition team colleague Ieva Laurie, and Cronan McNamara from Creme Global, discussing our peer reviewed health and nutrition data modelling study into the effects of reformulating everyday foods with added fibre.

The COVID-19 pandemic has sharply focussed interest on the role of nutrition in immune health and has sparked a plethora of media stories suggesting that certain foods and supplements are capable of ‘boosting’ the immune system, with sales of vitamin and mineral supplements rising sharply. But even...

At Tate & Lyle, we strive to help people make healthier and tastier choices when they eat and drink and lead a more balanced lifestyle. To support this purpose, we have launched Nutritious and Delicious our new recipe series. In this series, co-hosted by the Tate & Lyle Global Nutrition Team and...