Starch

Why do we love food and drink? When we consume a favourite product there are key sensory characteristics that we expect and enjoy – the taste, the texture, the mouthfeel, the appearance – and it’s by having these work in harmony, that brands deliver eating and drinking experiences that not only...

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.

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.

Following on from the successful launch of the Texture University quarterly webinar series, Module 2 aired on Tuesday 19 March, titled Formulating with Cook-up Starch Thickeners – Solutions Made Easy. The module tailored for Asia-Pacific markets aired on Wednesday 31 July.

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.

Develop a deep understanding of the interaction between ingredients, application and processing, at the inaugural Texture University webinar, the first texturant-based educational webinar of its kind.

Based at stand S3-B24 at Dubai World Trade Centre, we will be showcasing our innovative range of ingredients that span an array of product categories, including drinks, condiments and dairy. Attendees will sample a diverse menu of foods and drinks that demonstrate our innovative ingredient portfolio...