Texture University

Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

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.

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’s educational webinar series for food formulators, Texture University, returns in January with insights into achieving the optimal texture in bakery, snacks and more.

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

Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.

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.

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.