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The COVID-19 pandemic has sharply focussed interest on the role of nutrition in immune health and has sparked a plethora of media stories suggesting that certain foods and supplements are capable of ‘boosting’ the immune system, with sales of vitamin…

Recently we celebrated International Day of Women and Girls in Science and it was a great opportunity to highlight that our company is full of incredibly skilled, dedicated women who are integral to our business. It also served as a timely reminder that…

Spring is on the way, and so is another batch of delicious prototypes from our pantry. The North American Application and Technical Services team has been focusing heavily on how to deliver more - and less - across food applications.

Everyone knows they should eat more fibre – though hardly anyone does. Fibre fortification would make the UK population healthier, writes Dr Kavita Karnik (originally published at FMCG CEO Magazine ) .

Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift.

Consumer expectations are crucial. So when formulators are asked to reduce sugar and carbohydrates in health-related snacks like nutrition bars, without impacting the taste and texture that are so highly sought, where do you start?

In 2022, Tate & Lyle launched its Gut Health Campaign , with the publication of its health and nutritional data modelling, exploring the positive difference fibre reformulation could make to people’s health in the UK. The findings revealed that…