Tate & Lyle supports British Nutrition Foundation’s research series supporting public health around sugars and sat fat reduction, fibre enrichment, and plant-based protein.
Food and drink producers looking to develop healthier, great-tasting food and drink, using more sustainable ingredients, will benefit from a new resource from the British Nutrition Foundation (BNF), supported by Tate & Lyle, which compiles reviews from leading global experts on key ingredients, nutrition research and technologies to facilitate reformulation.
Published in BNF’s Nutrition Bulletin, a high quality international, peer-reviewed journal, the Food reformulation and innovation: future solutions for healthier and more sustainable diets research paper series provides an update on nutrition science and available ingredient technology in four areas: sugar reduction, saturated fat reduction, fibre enrichment, and plant-based proteins.
Authors for the series hail from renowned global institutions including the Rowett Institute, AgResearch New Zealand, University of Massachusetts, and APC Microbiome Ireland.
Dr Kavita Karnik, VP Global Nutrition and Open Innovation, who developed this partnership with the British Nutrition Foundation, said: “Prepared and packaged food and drink can play an important role in a balanced, healthy diet, and, as an industry, we are on a continuous journey to enhance the nutrition and sustainability credentials of the products we offer.
“Tate & Lyle is committed to building the collective understanding of the role ingredients and foods play in improving public health, through an active research programme and supporting initiatives like this with the British Nutrition Foundation, which connect formulators with leading nutrition science expertise. This is one of the ways we are delivering our purpose – Improving Lives for Generations – and helping our industry colleagues to support healthy living in our communities.”
Tate & Lyle's support for the series ensures free access to formulators, academics, health professionals and others until the end of the year.
Click here to access the papers on the British Nutrition Foundation website or contact us for further information.
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