Case Study

Here at Tate & Lyle, we’re proud to partner with companies of all sizes – from large multinationals, to family-run businesses and start-ups. So we were excited when US start-up Suffield Foods came to us with a new formulation challenge: to develop a low-fat ice cream, not exceeding a target number...

The Nutri-Score front-of-pack rating system is already in use in several European countries and set to be adopted more widely. With the German government having now also issued a recommendation that food and drink manufacturers use the Nutri-Score rating system on their product packaging, it has...

Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.

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.

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.

When the Singapore government identified diabetes as one of the country’s most pressing health issues, they asked their Health Promotion Board (HPB) to encourage food and beverage manufacturers to create healthier options for consumers.

Athletes and sports professionals aren’t the only people on the lookout for a snack that can be enjoyed ‘on the go’ in between training or events. Protein bars provide the ideal fuel, acting as a low-carb treat to keep energy levels topped up, providing a source of fibre that is also low in sugar...

One of our global customers, a bakery-café chain across the US and Canada, was looking for a clean-label solution for their naturally positioned soups.

One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love. Our...

Our customers in the confectionery space are increasingly on the lookout for sweetener alternatives that can be used to replace sugar content in soft and jelly sweets. Consumers want to enjoy lower sugar versions of their favourite confectionery that deliver on the taste and mouthfeel from the brand...