Tate & Lyle Hosts Second Annual Expert Convening to Anticipate and Prepare for What’s Next in Food Texture Science

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Experts in texture science collaborate with food and beverage manufacturers to discover solutions to texture challenges of today with an eye towards tomorrow.

LONDON, 31 May 2018 — Tate & Lyle PLC (‘Tate & Lyle’), a leading global provider of food ingredients and solutions, hosted its second annual expert convening on texture science 9 May and 10 May in Hoffman Estates, Illinois, USA. Back by popular demand, leading food experts and scientists gathered from around the world with a common goal of discovering today’s leading solutions for food texture science, as well as tomorrow’s challenges. 

The convening commenced with a tour of Tate & Lyle’s Innovation Centre and featured a series of insightful poster sessions led by Tate & Lyle experts. This year’s keynote speaker was Les Morgret, PhD, Project Director of Science and Technology at Chew, where a team of chefs, scientists and inventors continually strive to achieve the unachievable in food science. Morgret explained how a culinary-first approach to food engineering has piloted pioneering solutions that continue to influence the industry. In Morgret’s words, ‘Materials system design can elicit the height of wonder and imagination.’

Tate & Lyle provided the attendees with an educational experience, with the help of some of the brightest minds in food science, including Richard Hartel, PhD, of University of Wisconsin-Madison; Lisa Mauer, PhD, of Purdue University; and Cindy Ward, PhD, of Sensation Research. They led the engaging symposia around two challenges:

•    Solving the Texture Problems of Today with an Eye Towards Tomorrow

•    Anticipating and Preparing for What’s Next in Food Science 

A dynamic idea panel rounded up the two-day event, breaking down what’s next in a variety of texture applications that included dairy, bakery and soups, sauces and dressings. 

Tate & Lyle is committed to encouraging collaboration between food and beverage researchers, scientists and manufacturers to further improve the consumer taste experience. As part of Tate & Lyle’s Texture Scientific and Outreach programme, this event is geared at furthering the dialogue and elevating the role of texture in food innovation. 

‘Most food businesses have a lot of challenges, and we have to evolve as consumers evolve,’ commented Vince Pinneri, SVP and General Manager, North America, Food & Beverage Solutions, Tate & Lyle.

‘Understanding texture science is a key enabler to solving food formulation problems. It is critical to recognise the complexity between ingredient, process and delivering extraordinary food,’ said Dr Judy Whaley, VP, Global R&D, Texturants, Tate & Lyle.

Expertise in the Extraordinary

Tate & Lyle offers a comprehensive portfolio of texturising ingredients featuring speciality starches, customised food systems and selected gums, all of which have functional properties to create a variety of food experiences that consumers expect. 

Tate & Lyle starches can help manufacturers create cakes that don’t crumble, frozen meats that are freeze-thaw stable, and yoghurt with a rich, indulgent texture. In addition, Tate & Lyle application experts can help manufacturers choose the right food starches to extend shelf life, improve tolerance during processing or even eliminate a cooking step. To learn more about Tate & Lyle texturants and how they can help make food extraordinary, visit tateandlyle.com.  


For more information or rights-free photos from the event, please contact mediarelations@tateandlyle.com.

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About Tate & Lyle: 
Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages. Supported by our 160-year history of ingredient innovation, we partner with customers to provide consumers with healthier and tastier choices when they eat and drink. We are proud that millions of people around the world consume products containing our ingredients every day.

Through our expertise in sweetening, mouthfeel and fortification, we develop solutions which reduce sugar, calories and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, soups, sauces and dressings.

We have more than 3,500 employees working in around 57 locations across 39 countries. Tate & Lyle's purpose is Transforming Lives Through the Science of Food and through our purpose we believe we can successfully grow our business and have a positive impact on society. We live our purpose in three ways, by supporting healthy living, building thriving communities and caring for our planet.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2022, Tate & Lyle revenue from continuing operations totalled £1.4 billion. For more information, please visit https://www.tateandlyle.com or follow Tate & Lyle on TwitterLinkedin or Facebook.