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Bakery & Snacks

Tate & Lyle Expands Portfolio of Non-GMO Ingredients to Meet Growing Consumer Demand

23 January 2020
| Filed in: Press Releases
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Gummy sweet confectionery
Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent corn in the US.

Creating the perfect texture for the perfect snack

Filed in:
Case Study
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Toaster pastry made at Tate & Lyle
Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.

Ask us your stevia-related questions at Food Ingredients Europe!

26 November 2019
| Filed in:
Events
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Stevia sweetened orange drink at Food Ingredients Europe
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!

Webinar: Texture University module 5 - Formulating with Film Forming Starch

18 November 2019
| Filed in:
Events
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Texture University module 5
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.

Meeting on-the-go and reduced-sugar trends in North America

Filed in:
Case Study
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Man with healthy protein bar on the go
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.

Responding to the global obesity challenge

04 March 2020
| Filed in:
Company Stories
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Mold pilot plant
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.

Join us in Mexico at the Food Technology Summit!

25 September 2019
| Filed in:
Events
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Bowl of fibre cereal
On 25-26 September, we join the Food Technology Summit in Mexico as silver sponsors, presenting our innovative ingredient solutions for consumer trends

Find us in New Orleans at IFT19

02 June 2019
| Filed in:
Events
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IFT convention booth
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.

Webinar: Texture University module 3 – Formulating With Instant Starches

18 June 2019
| Filed in:
Events
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Texture University module 3 – Formulating With Instant Starches
Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.

Join us in Brazil for the WellFood Ingredients Summit

03 April 2019
| Filed in:
Events
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Bowl of yoghurt with peaches
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.