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Tate & Lyle unveils new stevia composition
The new stevia composition offers a more cost-effective solution without sacrificing the high quality sugar taste profile.
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New Food Issue 2 2023
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.
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The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
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Do people in Europe still want dairy?
Although consumers might not be purchasing as much dairy as they once did, with many turning to alternatives, research from Tate & Lyle has found that a third of 18-35-year-olds in Europe are consuming more dairy than they were three years ago.
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Consumers crave clean label commodities
According to market research company, Brand Essence, the clean label ingredients market size reached $43.32 billion in 2021 and is set to grow rapidly over the next six years.
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60 Second News – 4 February 2022
The New Food editorial team give you your rapid food and beverage update in just 60 seconds.
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Can fortifying foods with fibre reduce the risk of disease?
A new study has found that increasing the fibre content of everyday food items could lower the risk of Type 2 diabetes and heart disease.
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Tate & Lyle launches new online Nutrition Centre
Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
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Life as a woman working in science
Following International Day of Women and Girls in Science 2020, New Food hears from Dr Kavita Karnik, Vice President, Global Nutrition and Open Innovation at Tate & Lyle, as she describes what it is like as a woman working in science.
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Tate & Lyle to put on a clean show at this year’s IFT
11 July 2016 | By Victoria White, Digital Content Producer
Tate & Lyle is to showcase its clean label products at the upcoming Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago...
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Tate & Lyle launches resource to help manufacturers unlock the benefits of fibre
20 August 2015 | By Victoria White
Tate & Lyle has launched a website dedicated to fibre fortification. It acts as a resource to help manufacturers meet global demand for fibre-enriched food...
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Tate & Lyle wins FiE Beverage Innovation award
19 November 2013 | By Tate & Lyle
Tate & Lyle has been crowned the winner of the Food Ingredients Europe Beverage Innovation of the Year Award...
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Tate & Lyle launches PULPIZ™ Pulp Extender, delivers key replacement advantages in unpredictable fruit pulp market
29 October 2013 | By Tate & Lyle
PULPIZ™ Pulp Extender, an easy-to-use modified starch that brings exceptional pulp like texture - even after processing...
