Plant power

Plant-Based and Clean Label trends take centre stage in this quarter’s North American Prototype Pantry

25 August 2021
| Filed in:
Trends and insights
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Prototype pantry pasta sauce
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...

Creating a point of difference in plant-based alternatives

09 August 2021
| Filed in:
Trends and insights
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Plant-based sausages
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...

Tate & Lyle completes acquisition of tapioca business in Thailand

10 February 2021
| Filed in: Press Releases
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Gummy sweets
Tate & Lyle announces that it has today completed the acquisition of an 85% shareholding in Chaodee Modified Starch Co., Ltd.

A sneak peek at our North American Prototype Pantry

26 November 2020
| Filed in:
Trends and insights
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Sweetened drink, glass of plant-hybrid milk and meat tot snack
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!

Looks like meat, smells like meat, tastes like meat – but isn’t meat!

26 October 2020
| Filed in:
Trends and insights
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Hand holding a vegan burger with salad
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…).

Plant proteins vs animal proteins: what does the science say and what does the market say?

01 October 2020
| Filed in:
Trends and insights
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Examples of plant protein sources
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...

Experience the extraordinary with Tate & Lyle at SHIFT20 in July

13 July 2020
| Filed in:
Events
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SHIFT20 IFT event
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 we’re upcycling food waste into new proteins and ingredients

26 June 2020
| Filed in:
Company Stories
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Proenrich tomato residue
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.

#FoodHack2020: can wrinkled peas reduce the chances of people developing diabetes and cardiovascular disease?

05 March 2020
| Filed in:
Trends and insights
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Mervyn at FoodHack2020 webtile
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...

Food, healthfulness and sustainability

18 December 2019
| Filed in:
Company Stories
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Kirstie Canene-Adams discussing Allulose
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...