Plant-based

Summer may be winding down, but the strong influence of consumer health continues to shape food and beverage choices. We understand the importance of adapting to evolving needs while still delivering on the taste consumers know and love. The increased demand for natural, simple and flexible diets is...

Over the past few years plant-based food has become more than a trend, no longer something just for those observing a vegan diet but accessible to everyone. Research has found that around half of people in Germany, the UK and the US have tried plant-based alternative to meat , even if they wouldn’t...

At Tate & Lyle, we believe that tasting is believing and what better way to support and engage with our customers than by tasting prototypes - even virtually!

As innovation in plant-based alternatives accelerates, we are seeing more and more products on the shelves that closely replicate popular meat products like burgers and sausages. Not only in taste, but in look, texture, smell and even sound (think sizzling bacon…).

As the global population grows, so does the demand for protein. It is widely believed that meeting this demand with animal protein alone is not sustainable and large-scale animal farming raises all kinds of environmental and sustainability concerns. So are plant-based proteins the no-brainer...

For several years, we’ve played an active part in the Institute of Food Technologists’ (IFT) annual meeting and Food Expos, and we’re delighted to be doing so again this year, with one difference…

How can we put olive, tomato, citrus fruit and rapeseed meal residue to good use? Our Application & Technical Service Centre in Mold, North Wales, UK, is on a three-year journey with Bangor University collaborating on a project to make practical use of leftover food waste.

What’s so special about wrinkled peas? Peas can be wrinkled or round – and it’s their genetic composition that determines which. But it’s not only their shape that distinguishes them. Researchers at Imperial College London, the John Innes Centre, and Quadram Institute have found that wrinkled peas...

Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are some insights from a month in the life of Kirstie...