Texturants

Webinar: Texture University™ module 8 – the impact of processing on starch in foods

27 April 2021
| Filed in:
Events
Image
Texture University module 8
Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

Tate & Lyle completes acquisition of tapioca business in Thailand

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

Tate & Lyle expands portfolio of tapioca-based thickening and gelling starches

25 January 2021
| Filed in: Press Releases
Image
tapioca starch in yoghurt
CHICAGO (US), 25 January 2021 - Tate & Lyle, a leading global provider of food and beverage solutions and ingredients, is pleased to announce the expansion of its line of tapioca-based starches.

A sneak peek at our North American Prototype Pantry

26 November 2020
| Filed in:
Trends and insights
Image
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!

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

04 November 2020
| Filed in:
Events
Image
Texture University module 7
Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.

Tate & Lyle to acquire tapioca business in Thailand

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

Webinar: Texture University™ module 6: Science and Solutions behind Emulsifying Starch

26 August 2020
| Filed in:
Events
Image
Texture University™ module 6
Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

Tate & Lyle Expands Portfolio of Non-GMO Ingredients to Meet Growing Consumer Demand

23 January 2020
| Filed in: Press Releases
Image
Gummy sweet confectionery
Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent corn in the US.

Creating the perfect texture for the perfect snack

21 January 2020
| Filed in:
Case Study
Image
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
Image
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.