Trends and insights

Trends and insights

Catch up on developments in the world of food, nutrition and science.

3 ways to attract consumers to purchase more sustainable food

30 January 2024
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Trends and insights
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Asian woman reading on-pack labeling
The deepening climate crisis has been stirring both awareness and concern amongst consumers globally. A change in consumer attitudes has been witnessed and points towards growing interest in adopting more sustainable lifestyles, but most struggle to do so. There is a real need to enable sustainable...

Health & Nutrition: Connecting with Young People

18 August 2022
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Trends and insights
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Health & Nutrition Careers podcast discussion
How can we connect with younger generations on nutrition and healthier eating? Nutrition Scientist Thomas Teh speaks to one of our graduate trainees based in Singapore about the challenges and opportunities.

Fibre Fortification Study with Creme Global

01 March 2022
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Trends and insights
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fibre fortification study podcast with creme global and tate & Lyle
Melissa Kaczmarczyk is joined by her fellow-Nutrition team colleague Ieva Laurie, and Cronan McNamara from Creme Global, discussing our peer reviewed health and nutrition data modelling study into the effects of reformulating everyday foods with added fibre.

Why people need fibre at every age

18 December 2023
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Trends and insights
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Smiling son and father with grandparents in the background
At Tate & Lyle, we partner with international research organisations, academia and others in industry to build the evidence base around the role fibres play in our diets. While it’s true to say that everyone needs more fibre, emerging research is showing that we also need a variety of fibres to have...

Let’s talk fibre: Supporting the British Nutrition Foundation’s Nutrition for Life programme 

20 November 2023
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Trends and insights
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Kavita Karnik interviewed by ITN on BNF's Nutrition for Life programme
Not getting enough fibre in your diet can lead to various health implications regardless of age - from birth to adulthood and later years. Increasingly, people want to know what positive health benefits getting more fibre in their diet can contribute to.

Healthy Eating Week: an invite for making healthier choices

14 June 2023
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Trends and insights
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Couple eating healthily outdoors
Healthy Eating Week is an annual event that takes place in the UK, usually in June. The event aims to encourage people to make healthier food choices and to raise awareness about the importance of a balanced and varied diet. With Healthy Eating Week coming up 12-16 June, I wanted to share some...

Plant-based products present long-term sustainable commercial opportunities

05 June 2023
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Trends and insights
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Scientist taste-testing plant-based snack
Shen Siung Wong, Director of Global Applications at Tate & Lyle, enlightens us on the development of the plant-based sector. This article was featured in Tate & Lyle’s digital report Protecting Planet and People through Ingredient Innovation published in Sustainability Magazine. Age-old plant-based...

The plant-based trend through a health lens

05 June 2023
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Trends and insights
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Tate & Lyle scientist demonstrating with jars of yoghurt
Making a food or drink that is plant-based is a way of making it healthier but, importantly, plant-based foods are not more nutritious than those containing animal-derived ingredients by default. That is determined by the salt, sugar, fat, calorie and micronutrient content.

Sustainable sourcing is a business obligation

05 June 2023
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Trends and insights
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Close-up of farmer tending to crop
Tate & Lyle’s Director of Sustainability Anna Pierce on partnering to drive positive impact through support for regenerative agriculture.

Gut health in sports nutrition

08 March 2023
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Trends and insights
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Outdoor exerciser drinking from sports bottle
Meet Jesse. He is a third-year biomedical student at Maastricht University in the Netherlands. Last summer he spent some time with Tate & Lyle as an intern with our Nutrition team. Combining his studies with his keen interest in sports, here he discusses the role nutrition plays in sport, and what...