Bakery and snacks

December begins with a trip to Food Ingredients (FI) Europe & Natural Ingredients Europe, in Paris, France, and we at Tate & Lyle couldn’t be more excited to be there!

Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in January with insights into achieving the optimal texture in bakery, snacks and more.

There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

How are we helping food companies reformulate their recipes, and supporting global efforts to tackle obesity? Will Ballantyne, Category Technical Manager at our Technical Service Centre and Pilot Plant in the small town of Mold, North Wales, UK explains all.

On 25-26 September, we join the Food Technology Summit in Mexico as silver sponsors, presenting our innovative ingredient solutions for consumer trends

Once again, experts from Tate & Lyle will be attending the International Food Technologists’ 2019 Annual Meeting and Food Expo (IFT), this year held at the New Orleans’ Morial Convention Center, US, from 2-5 June.

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

3-4 April 2019 WHAT: This April, Tate & Lyle will join over 2,000 industry professionals at the WellFood Ingredients Summit in Sao Paolo, Brazil, to discuss global trends and showcase exclusive industry insights.

National Exhibition and Convention Centre, Shanghai, China. 18-20 March 2019 Tate & Lyle will join over 14,000 exhibitors for the highly anticipated food additives and ingredients conference, Food Ingredients China 2019, highlighting the latest industry products, opinions and technologies. To find...

Last month we conducted a webinar entitled: Changing the perception of fibre – health benefits for all ages, which looked at the many ways that fibre is beneficial. You can watch the entire webinar here at your convenience.