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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 some insights from a month in the life of Kirstie...

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 in their contribution to our business.

December begins with a trip to Food Ingredients (FI) Europe & Natural Ingredients Europe, in Paris, France, and we at Tate & Lyle couldn’t be more excited to be there!

Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in January with insights into achieving the optimal texture in bakery, snacks and more.