Events

Sweetener University™ returns on Wednesday 1 December 2021 for module 5 of the interactive webinar curriculum. The latest webinar of the series will focus on all things Maltodextrin, the versatile plant-based ingredient often used in food optimisation efforts.

Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.

From table sauces and soups to plant-based beverages and ice cream mixes, many food and beverage applications require the use of thickeners as part of the stabilising solutions. Stabiliser University™ returns this month for module two of the popular webinar-based curriculum. Following the inaugural...

Since Tate & Lyle introduced the world to Splenda® Sucralose1 in 1999, its popularity has continued to grow and is now considered an essential no-calorie sweetener ingredient when formulating low-sugar and low-calorie food and beverages.

Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.

Stabilisers and functional systems have incredibly diverse functionality and application across food and beverage categories, but it’s often difficult to find the optimal stabiliser solution to make a product stand out.

In an age where most people around the world aren’t getting enough fibre in their diets, there is a real opportunity for food and beverage manufacturers to provide fibre-fortified options for consumers. According to our proprietary research, as many as 52% of consumers1 want to increase their fibre...

Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?

Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the plant-extracted sweetener can reduce sugar and...

Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch stability in formulations often change.