Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
Tate & Lyle has expanded production of allulose in a bid to meet surging demand for the rare sugar, which has exploded in popularity following the FDA’s decision to exclude it from the total and added sugars declarations on the Nutrition Facts panel.
The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.
The global ingredients specialist said snacking continues to be an important eating occasion, but consumer now want more from their snack than just a moment of indulgence.
Virginia-based Nutriati – which has developed a patented process yielding highly functional pulse proteins and flours with potential to unlock new opportunities in plant-based meat, dairy, gluten-free bakery and snacks – has struck a five-year global...
The global ingredients specialist has opened a $2m Technical Application Centre in Dubai, designed to help local producers in the bakery, dairy, beverage, sauce and dressing categories to develop formulations that address growing consumers demand in the...
Tate & Lyle has struck a $1.3bn deal to sell a controlling stake in its 'Primary Products' industrial sweeteners and starches business in the Americas to private equity firm KPS Capital Partners, as it focuses on specialty sweeteners, fibers,...
The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Following the success of its Texture University and Sweetener University programmes, the ingredients specialist has launched a similar concept designed to help formulators solve even the toughest fibre formulation challenges.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...
Tate & Lyle has completed its first clinical study on the consumption of its soluble corn fibre (SCF) on the glucose response in an Asian population, with the research suggesting it can offer significant benefits.
The ingredients supplier has set new targets to reduce greenhouse gas emissions and eliminate coal from its operations, reduce water use, beneficially use all its waste, and maintain support for sustainable agriculture by 2030.
Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
Traditionally, manufacturers focused on creating simpler and shorter ingredients lists to answer the consumer demand for clean label, but this is giving way towards formulating products that are perceived as inherently ‘natural’, writes Saquib Ramday,...
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
The global ingredients supplier has partnered with Land O’Lakes’ SUSTAIN – a leading stewardship solutions provider – to launch a sustainability initiative targeting 1.5 million acres of US corn.
Swedish agricultural cooperative Lantmännen is expanding its oat processing capacity through the acquisition of a production facility from UK ingredients group Tate and Lyle.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Volatile cocoa prices and supply issues have prompted Tate & Lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes.
Tate & Lyle could be vulnerable to a takeover by an industry rival such as Cargill, according to a lawyer specialising in food industry mergers and acquisitions.
Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
Tate & Lyle has developed a new soluble corn fiber in its
Promitor line, expanding the toolkit at manufacturers' disposal for
easy formulation of products with added fiber.
As the decision on patent infringement allegations in the US is
pushed back by three months, UK sucralose supplier Tate & Lyle
confirms its confidence in the outcome of the case, while Chinese
sucralose competitors affirm their...
Food makers to see alternative supplies for sucralose as new
manufacturer for this booming sweetener hits European markets for
the first time, launching today in Amsterdam.
Tate & Lyle has opened a new research and development centre in
Shanghai, China to help manufacturers develop food products that
are targeted to the preferences of Asian consumers.
Tate & Lyle has announced the introduction of a new line of
branded fibre ingredients called Promitor, which can be used in a
broad range of food products to help consumers meet fibre intake
targets.
Tate & Lyle's new Australasian subsidiary is set to assume
responsibility from Danisco for the distribution of Krystar
crystalline fructose in the region.
A range of functional ingredients solutions has been launched by
Tate & Lyle, as it looks to capitalise on consumer demand for
healthy yoghurts and dairy drinks.
Tate & Lyle has been forced to close its UK citric acid
operations in the face of intense competition from Chinese imports
and oversupply in the world market.
British ingredients firm Tate & Lyle has introduced a new method to eliminate trans fats in desserts, a move that comes in response to the renewed trans fat momentum in the US.
The re-appearance of a low-calorie tabletop sweetener product
branded as Altern in a small number of Wal-Mart stores in the US
has attracted the attention of Tate & Lyle.
