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

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.  

ENDS
 

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