Texture University

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

27 April 2021
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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.

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

04 November 2020
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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.

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

26 August 2020
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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.

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

18 November 2019
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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 4 - Discovering Gelling Starches

19 September 2019
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Texture University module 4 - Discovering Gelling Starches
Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.

Webinar: Texture University module 3 – Formulating With Instant Starches

18 June 2019
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Texture University module 3 – Formulating With Instant Starches
Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.

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

19 March 2019
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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.

Webinar: Texture University module 1 - Food Starch Fundamentals

15 November 2018
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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.