Search the site

Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

Meet Jesse. He is a third-year biomedical student at Maastricht University in the Netherlands. Last summer he spent some time with Tate & Lyle as an intern with our Nutrition team. Combining his studies with his keen interest in sports, here he…

The first in-person Positive Nutrition Summit arrives in London from 29-30 March and Tate & Lyle are delighted to be listed as Diamond sponsors.

Our dairy experts are heading to Austin, Texas, USA, on 18-19 April 2023 for the International Dairy Food Association’s Yogurt and Cultured Innovation and Ice Cream Technology Conferences.

Join us at the South Africa Society of Dairy Technology (SASDT) Symposium 2023.

Did you know that more than 8 in 10 UK consumers of yoghurt would be willing to consume a healthier drinkable or spoonable yoghurt with added fibre?* At the Dairy Innovation Strategies Conference in Copenhagen, Denmark, we’re joining…

Companies in the food and beverage industry have the unique opportunity to lead food innovation with evidence-based science — and need strong partnerships to make it happen. With our deep scientific expertise and passion for positive impact, Tate &…

We’re looking forward to meeting you at the upcoming Nutri Ingredient Summit (NIS), at the Transamerica Expo Centre, Sao Paulo, Brazil, on the 30 and 31 May 2023. We will be showcasing a range of prototypes featuring our ingredients that enable our…