Texture

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.

National Exhibition and Convention Centre, Shanghai, China. 18-20 March 2019 Tate & Lyle will join over 14,000 exhibitors for the highly anticipated food additives and ingredients conference, Food Ingredients China 2019, highlighting the latest industry products, opinions and technologies. To find...

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.