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Webinar: Four steps to replace sugar and carbs in nutrition bars

03 February 2022
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Events
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Nutrition bars
Consumer expectations are crucial. So when formulators are asked to reduce sugar and carbohydrates in health-related snacks like nutrition bars, without impacting the taste and texture that are so highly sought, where do you start?

Nutritious and Delicious: Episode 1

02 February 2022
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Insights
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Nutritious and delicious episode 1
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...

Fibre fortification could lower risk of heart disease and diabetes for 7 in 10 UK adults

01 February 2022
| Filed in: Press Releases
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Adding fibre to diets
01 February 2022 – Increasing the fibre content of everyday UK foods including baked goods, dairy products, soups, smoothies and dressings will enable 50% more adults to get the recommended daily amount of fibre in their diets1 and lower the risk of heart disease and diabetes for the majority of UK...

Dry January – what do consumers want from their alcohol-free drinks?

30 January 2022
| Filed in:
Insights
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Alcohol-free cocktails
Have you heard of ‘dry January’? If you’re unfamiliar with the term, it is the challenge to eliminate alcohol from one’s diet for the whole month of January. Dry January began in 2012 as a public health initiative from Alcohol Change UK, a British charity. Now millions worldwide take part in this...

Doing Veganuary? Try our colleague and food bank partner recipes

26 January 2022
| Filed in:
Company Stories
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Vegan recipes tile
Plant-based diets can help us to eat more fruits and vegetables as well as provide economic and sustainable everyday options. To help inspire us all to try the ‘Veganuary’ trend, we’re sharing a few of our colleagues’ and community food bank partners’ favourite plant-based recipes.
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