Our case studies

Case studies

Case studies

 We’re pioneers in ingredient solutions, relentlessly solving food and drink challenges and partnering with our customers so they can lead the way in meeting changing tastes and nutritional needs. Here's how...

Emulsified Sauces

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Case Study
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2024.05 Case Study_Mayonaise_Emulsified sauces
The Challenge: Manage recipe costs in a mayonnaise product while keeping its indulgent mouthfeel experience thanks to its 65% fat content.

Asian Dip

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Case Study
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11673_Main Page IMGs_311x173_INNOVATE_Asian Dip.jpg
The Challenge: Create a delicious, authentic textural experience for an Asian dip innovation.​

Gluten-Free Crackers

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Case Study
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Tate & Lyle case study for gluten-free crackers
The Challenge: Help develop gluten-free crackers that deliver that perfect textural experience that people desire from their snacks.

Helping pladis create a healthier Digestive biscuit

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Case Study
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Smiling middle age couple on sofa dunking McVitie's digestive biscuits in tea cup
Biscuits are loved by many, and few are as beloved in the U.K. as the iconic Digestive biscuit. When pladis, the maker of McVitie’s Digestives and a long-standing customer of Tate & Lyle’s, asked us to help them develop a healthier version, our food scientists jumped into gear.

Helping to develop the “extra crunch” for fried chicken in APAC

Filed in:
Case Study
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Crunchy chicken dipped in sauce
A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.
Which trends are driving demand for healthier, more sustainable food?
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For over 160 years, we’ve been relentlessly solving challenges and working with customers to make tasty food healthier and healthy food tastier.




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We provide the formulation excellence you need to balance technical requirement with consumer demand, so you can go to market quickly.