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Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.

Improving Lives for Generations is our company’s Purpose. It’s what we do, whether we’re helping our customers reduce sugar, calories and fat in their products or enriching them with fibre, discovering new ways to make great tasting, healthier food…

You don’t get to be 160 years old, like Tate & Lyle, without your extraordinary people continually doing extraordinary things. That’s why we host the Extraordinary People Awards , to recognise and celebrate our people who have gone above and beyond…

Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are…

Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly…

For the International Day of Women and Girls in Science on 11 February, we’ve taken a snapshot of some of our amazing scientists contributing to our work, all around the world.

Tate & Lyle is working towards reusing as much waste as possible across all of our sites globally. Our plant in Mold, UK, for example, sends zero waste to landfill – productive uses are found for everything!