Insights

Taste has always been king when it comes to our food choices. But to get it right, food companies need to master all aspects of formulation- including texture and mouthfeel.

At Tate & Lyle, we continue to build on our 160 years of experience, and through research and innovation, we’re learning a lot about the various potential health benefits of PROMITOR® Soluble Fibre for consumers and how it can positively impact the future of food.

The deepening climate crisis has been stirring both awareness and concern amongst consumers globally. A change in consumer attitudes has been witnessed and points towards growing interest in adopting more sustainable lifestyles, but most struggle to do so. There is a real need to enable sustainable...

How can we connect with younger generations on nutrition and healthier eating? Nutrition Scientist Thomas Teh speaks to one of our graduate trainees based in Singapore about the challenges and opportunities.

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.

At Tate & Lyle, we partner with international research organisations, academia and others in industry to build the evidence base around the role fibres play in our diets. While it’s true to say that everyone needs more fibre, emerging research is showing that we also need a variety of fibres to have...

Not getting enough fibre in your diet can lead to various health implications regardless of age - from birth to adulthood and later years. Increasingly, people want to know what positive health benefits getting more fibre in their diet can contribute to.

Healthy Eating Week is an annual event that takes place in the UK, usually in June. The event aims to encourage people to make healthier food choices and to raise awareness about the importance of a balanced and varied diet. With Healthy Eating Week coming up 12-16 June, I wanted to share some...

Shen Siung Wong, Director of Global Applications at Tate & Lyle, enlightens us on the development of the plant-based sector. This article was featured in Tate & Lyle’s digital report Protecting Planet and People through Ingredient Innovation published in Sustainability Magazine. Age-old plant-based...

Making a food or drink that is plant-based is a way of making it healthier but, importantly, plant-based foods are not more nutritious than those containing animal-derived ingredients by default. That is determined by the salt, sugar, fat, calorie and micronutrient content.