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There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

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.

Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.

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!

Improving Lives for Generations is our company’s Purpose. It’s what we do, whether we’re helping our customers reduce sugar, calories and fat in their products or enriching them with fibre, discovering new ways to make great tasting, healthier food…

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…

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…