Tate & Lyle Advocates Importance of Food Innovation to Improve Public Health Globally

London, UK, Monday 16 October: Nutrition experts from Tate & Lyle PLC (‘Tate & Lyle’), a leading global provider of speciality food ingredients and solutions, will join eminent academics at the International Congress of Nutrition in Buenos Aires, Argentina, to examine the current and potential contribution of food technology to improve lives worldwide.

At the Congress, Tate & Lyle will encourage the world’s nutrition community to recognise the potential of food technology and innovative ingredients to improve diet quality, and to support its advancement.

Professors of Food Science and Human Nutrition – Professor Ruth MacDonald of Iowa University, USA, and Professor Mario Ferruzzi of North Carolina University, USA – with Dr Kirstie Canene-Adams of Tate & Lyle will present at a seminar on this topic today (16 October 2017). The seminar is entitled ‘Addressing Today’s Nutrition and Public Health Challenges with Food Technology Innovations’.

This international event is held once every four years and attracts over 4,000 delegates specialising in the field of nutrition and research. The conference programme aims to encourage the exchange of knowledge on a wide range of issues, from nutrition through the life course, to food culture practices and nutritional education. Tate & Lyle experts will be present throughout the conference based at booth 18.

Dr Kavita Karnik, Tate & Lyle’s Director of Nutrition and debate Chair, said:

“While every nation has its own unique food culture, cuisine and dining etiquette, many globally are united by a shared passion for food and beverages, and for us all it’s our source of nutrition and energy.

“Consumers the world over – from Argentina to Tokyo – want great tasting food and beverages, and the challenge facing home-cooks, chefs and manufacturers alike is how to make the most pleasurable foods healthier, and healthier foods more pleasurable.

“The overconsumption of certain nutrients and under-consumption of others affects billions of people worldwide, and there has never been a greater need for tasty, satisfying products with less calories and salt, enriched with fibre and other nutrients.

“To tackle public health challenges, food technology is essential and its advancement should be encouraged through robust research, informed debate and collaboration.

“For instance, at Tate & Lyle, we are learning more about the many benefits provided by fibres, including reduction of fat, sugar and calories, low glycaemic response and even cholesterol management. With our academic partners, we are exploring the potential for soluble corn fibre to help young women build bone during adolescence, and older women preserve bone post-menopause, two critical times in a woman’s life.

“For our part, as an ingredient manufacturer, we’re working to improve health by investing in research for innovative ingredients that still taste great.”

ENDS

Notes:

1. Food technology is the application of food science, the study of the physical, biological, and chemical makeup of food, to the selection, preservation, processing, packaging, distribution, and use of safe food.
    
2. Session details
    

Monday 16 October 2017
17.00 - 19.00 h. - Symposium: 144/20 - Addressing Today’s Nutrition and Public Health Challenges with Food Technology Innovations
Room 10 – Auditorium
Organized by: Tate & Lyle (USA)
Track 6: Functional Foods and Bioactive Compounds