Insights

Tate & Lyle’s Director of Sustainability Anna Pierce on partnering to drive positive impact through support for regenerative agriculture.

Meet Jesse. He is a third-year biomedical student at Maastricht University in the Netherlands. Last summer he spent some time with Tate & Lyle as an intern with our Nutrition team. Combining his studies with his keen interest in sports, here he discusses the role nutrition plays in sport, and what...

Rising food and energy costs are affecting communities all over the world, while post-pandemic supply shortages and knock-on effects of the conflict in Ukraine are increasingly putting a strain on consumers.

What was your favourite chewy sweet as a kid? Many of us have fond memories of those fruity, tangy and perhaps even sour chewy sweets bought with pocket money or from the school tuck shop. They remain a firm favourite with young people (and adults!) today. The chews themselves have evolved, with...

Within the food and beverage sector we see many global consumers trends influencing new product development. In Europe, there has been growth in two trends, in particular – plant-based and sugar reduction.

Worldwide there is a high prevalence of chronic non-communicable diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and certain types of cancer. Western dietary patterns characterized by a high intake of refined food products rich in carbohydrates, especially added sugars, and...

Consumers globally are looking for products made with simpler, recognisable ingredients – resulting in “cleaner” labels. In Europe, the demand in the clean label space is increasing and becoming sophisticated, with consumers actively researching ingredients to understand what is in their food and...

At Tate & Lyle, we strive to help people make healthier and tastier choices when they eat and drink and lead more balanced lifestyles. To support this purpose, we have launched our Nutritious & Delicious recipe series, co-hosted by the our Global Nutrition Team's Melissa Kaczmarczyk, and Research...

Simmering hot pot, soft filled buns, sticky sweet and sour pork…are there any cuisines better known for their varied tastes, smells and flavours as Chinese food? Food is central to China’s culture, family life and national celebrations, and increasingly consumers are looking for prepared and...

Taste receptors play a much broader role than previously assumed, impacting not only our nutritional habits but also immunity and several other physiological pathways, and have been identified as promising candidate targets of public health importance.