Tate & Lyle encourages dialogue on fibre at customer seminar

Watch our video explaining how fibres support healthy gut function

LONDON Tuesday 24 July 2018: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, recently hosted customers from across Europe at a
nutrition science seminar where Company scientists explained the important role fibre plays in a healthy diet.

Technical, R&D, and business development representatives from multinational and regional food and beverage businesses came together in London over two days to learn how to enrich their products, and reduce sugar and calories. 

Tate & Lyle’s scientists and regulatory specialists explained how manufacturers can overcome formulation challenges and take winning products increasingly sought out by consumers to market. Attendees sampled prototypes enriched with Tate & Lyle fibres such as a blueberry smoothie with PromOat® Beta Glucan and reduced sugar products such as a yoghurt using PROMITOR® Soluble Fibres and TASTEVA® Stevia Sweetener.

Dr Kavita Karnik, Director of Global Nutrition at Tate & Lyle, said: 

“We need to talk about fibre; intakes in the UK are worryingly low which is a major own goal for public health. With its association with digestive regularity, fibre may have an 'uncool' reputation, but experts agree that it is one of the most beneficial nutrients that people can add to their diet. 

“As well as supporting digestive regularity, fibres offer a host of health benefits, helping to reduce cholesterol, improve blood glucose response, and enhance calcium absorption. High fibre diets are also associated with a reduced risk of colorectal cancer and type 2 diabetes.

“The global sugar reduction drive has undoubtedly accelerated reformulation, with manufacturers turning to fibre to replace bulk in sugar-reduced recipes. However, awareness in the industry of fibre’s health benefits, while growing, remains relatively low.  More dialogue can really help to address this “fibre gap” in the national diet.”