Quality of carbs

What is allulose?

02 June 2021
| Filed in:
Trends and insights
Image
Hard candy sweets with allulose
Allulose is a rare sugar found in nature in very small quantities. What makes it different is that has a very similar taste and texture to sugar, but only a fraction of the calories. This makes it an ideal choice for those seeking to maintain a healthy weight as well as for those with diabetes or on...

Global nutrition supporting our purpose

26 February 2021
| Filed in:
Trends and insights
Image
Healthy living baking child
Dr Kavita Karnik. Global Head of Nutrition and Regulatory Affairs at Tate & Lyle, shares an introduction on the role of nutrition within our company purpose, Improving Lives for Generations: It is important for businesses to have purpose above and beyond financial goals. Tate & Lyle’s purpose of...

Tate & Lyle receives non-GMO project verification for crystalline DOLCIA PRIMA® Allulose

20 January 2021
| Filed in: Press Releases
Image
Allulose sweetened cookies
DOLCIA PRIMA® Allulose, a low-calorie sweetening ingredient, is now available in crystalline form as Non-GMO Project Verified. London, UK, 20 January 2021 – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, today announces the expansion of its...

Webinar: Sweetener University™ module 3 – Allulose: New ingredient for sugar and calorie reduction

21 January 2021
| Filed in:
Events
Image
Sweetener Uni module 3
Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?

Healthier chocolate – a dream or reality?

30 March 2021
| Filed in:
Trends and insights
Image
Chocolate easter eggs
Whether in chocolate Easter egg form, cooling summer choc-ices or warming winter hot chocolate, there’s year-round demand for our favourite chocolate treats all over the world. Chocolate is an indulgent product, loved by consumers world-wide. But, with health and wellness galloping ahead as the mega...

Tate & Lyle acquires Sweet Green Fields

01 December 2020
| Filed in: Press Releases
Image
Green field of stevia plants
Position as a leading global provider of sugar reduction and clean-label solutions strengthened by acquisition of stevia sweetener solutions business. London, UK, 1 December 2020 - Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, is pleased to...

Webinar: A performance review on Stevia in Europe - Ten years on

19 November 2020
| Filed in:
Events
Image
Woman drinking stevia sweetened tea
For over ten years, stevia sweeteners have grown in popularity throughout the European food and beverage markets. Rising consumer demand for stevia sweeteners has ensured that brands must master the equation of expert formulation science, and understanding consumer perceptions and purchase drivers.

Webinar: Stevia for sugar & calorie reduction in North American markets

27 August 2020
| Filed in:
Events
Image
stevia sweetened berry dessert
With increasing interest in health and a conscious focus on reducing sugar, there are significant opportunities in the market for food and beverage manufacturers to innovate their products to better balance taste with health. Tate & Lyle has collaborated with Mintel to present a webinar on consumer...

Tate & Lyle launches new SWEETENER VANTAGE™ sweetener solution design tools

20 July 2020
| Filed in: Press Releases
Image
Iced tea drink with sweetener
15 July 2020, London, UK: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of SWEETENER-VANTAGE™ Expert Systems, a set of new and innovative sweetener solution design tools, together with an education programme...

Experience the extraordinary with Tate & Lyle at SHIFT20 in July

13 July 2020
| Filed in:
Events
Image
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…