Events

Choosing the right sweetener solution can be a long, difficult process because it requires high-level expertise to effectively replace sugar, while maintaining a great taste experience. That’s why we have created Sweetener University™, the first online sweetener-based scientific program of its kind...

Texture University™ is back for a springtime module in May! The sixth instalment of the educational webinar syllabus looks at the Science and Solutions Behind Emulsifying Starch.

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.

At the end of October, Tate & Lyle will be attending Gulfood Manufacturing 2019 in Dubai, UAE, the region’s biggest food and beverage processing industry event.

In early September, Tate & Lyle are attending Colombia’s biggest food and beverage expo, IAlimentos.

Choosing the right texturisers can be a difficult and lengthy process for food formulators. Whether you’re using thickeners, gelling agents, emulsifiers or many other options, or a combination thereof, the formulation process requires some specific know-how.

Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.

Tate & Lyle’s engaging educational webinar series returns for module three, looking at formulating with instant starches.

Following on from the successful launch of the Texture University quarterly webinar series, Module 2 aired on Tuesday 19 March, titled Formulating with Cook-up Starch Thickeners – Solutions Made Easy. The module tailored for Asia-Pacific markets aired on Wednesday 31 July.