Events

Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.

In early September, Tate & Lyle are attending Colombia’s biggest food and beverage expo, IAlimentos.

Choosing the right texturisers can be a difficult and lengthy process for food formulators. Whether you’re using thickeners, gelling agents, emulsifiers or many other options, or a combination thereof, the formulation process requires some specific know-how.

Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.

Following on from the successful launch of the Texture University quarterly webinar series, Module 2 aired on Tuesday 19 March, titled Formulating with Cook-up Starch Thickeners – Solutions Made Easy. The module tailored for Asia-Pacific markets aired on Wednesday 31 July.