Starch

Perfecting texture in next-generation products

30 June 2021
| Filed in:
Trends and insights
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A stack of cookies containing starches
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...

Tate & Lyle to acquire tapioca business in Thailand

28 October 2020
| Filed in: Press Releases
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Chaodee Modified Starch
Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
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Toaster pastry made at Tate & Lyle
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.

Webinar: Texture University module 5 - Formulating with Film Forming Starch

18 November 2019
| Filed in:
Events
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Texture University module 5
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.

Webinar: Texture University module 2 – Formulating With Cook-Up Starch Thickeners

19 March 2019
| Filed in:
Events
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exture University module 2 – Formulating With Cook-Up Starch Thickeners
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.

Join us in Brazil for the WellFood Ingredients Summit

03 April 2019
| Filed in:
Events
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Bowl of yoghurt with peaches
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.

Webinar: Texture University module 1 - Food Starch Fundamentals

15 November 2018
| Filed in:
Events
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Texture university webinar module 1
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.

Visit our stand at Gulfood Manufacturing in Dubai, 6-8 November

06 November 2018
| Filed in:
Events
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Browsing supermarket shelves
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...

Tate & Lyle Showcases Texture Innovation with Introduction of Instant Starches and Suite of Texture Design Tools

12 July 2018
| Filed in: Press Releases
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Tate & Lyle Scientist
A complete portfolio of starch ingredients and texture tools enable food manufacturers to optimise texture profiles across multiple applications.

Tate & Lyle Receives Non-GMO Project Verification for 18 Starches, Including the Entire Line of CLARIA® Functional Clean-Label Starches

29 November 2017
| Filed in: Press Releases
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Non GMO logo 0
Tate & Lyle has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA® Functional Clean-Label Starches.