Case Study

The Challenge: Maintain the mouthfeel customers know and love while launching new versions of a flavoured milk, with an improved nutritional profile.

The Challenge: Create a delicious, authentic textural experience for an Asian dip innovation.​

The Challenge: Create a clean-label yoghurt that delivers premium, indulgent, creaminess, without gelatin, or the fatty mouthfeel of traditional yoghurt.

The Challenge: Manage recipe costs in a mayonnaise product while keeping its indulgent mouthfeel experience thanks to its 65% fat content.

The Challenge: Help develop gluten-free crackers that deliver that perfect textural experience that people desire from their snacks.

Biscuits are loved by many, and few are as beloved in the U.K. as the iconic Digestive biscuit. When pladis, the maker of McVitie’s Digestives and a long-standing customer of Tate & Lyle’s, asked us to help them develop a healthier version, our food scientists jumped into gear.

A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.

Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

Food trends vary throughout the world. What’s popular in North America for example, is often very different to the prominent consumer desires further south in Latin America. Our regional experts are well aligned to the nuances of local food trends, and our portfolio of ingredients and solutions can...

Consumers today are looking for healthier snacks and products with less sugar and calories, and often in categories where sugar reduction is more difficult due to the broader functionality (beyond sweetness) that sugar traditionally provides.