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Tate & Lyle greenhouse gas reduction goals approved as science-based targets

17 September 2020, London, UK: Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is delighted to announce that its greenhouse gas emission reduction targets for 2030 have been approved by the…

Plant proteins vs animal proteins: what does the science say and what does the market say?

As the global population grows, so does the demand for protein. It is widely believed that meeting this demand with animal protein alone is not sustainable and large-scale animal farming raises all kinds of environmental and sustainability concerns…

Directorate change - October 2020

Tate & Lyle PLC (Tate & Lyle) announces that Imran Nawaz, Chief Financial Officer, has decided to leave the Company to take up the position of Chief Financial Officer of Tesco plc. Mr Nawaz will remain with Tate & Lyle until April 2021 to close out the…

Supporting our colleagues and their mental health

To say it has been a more testing year than most is an understatement, as coronavirus has forced the world to rethink much of the way in which we live our lives.

Tate & Lyle's UK team of mental health first aiders

Animal nutrition product recognised for low CO2 footprint by Dutch dairy body

Tate & Lyle’s animal nutrition product CORNGOLD® Corn Gluten Feed has been recognised by the Dutch Dairy and Feed industry body as a product with a low CO2 footprint. For this reason, the product is now also of interest to local farmers partaking in…

Field of cows in front of a golden sunset

Looks, tastes and smells like meat – but isn’t meat!

As innovation in plant-based alternatives accelerates, we are seeing more and more products on the shelves that closely replicate popular meat products like burgers and sausages. Not only in taste, but in look, texture, smell and even sound (think…

Tate & Lyle to acquire tapioca business in Thailand

Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

Starch stability is a critical attribute of foods that can effect taste and mouthfeel across categories, from soups and sauces, to bakery fillings, to dairy products. When combining complex ingredients such as salts and sugars in food product, starch…

Webinar: Sweetener University™ module 2 - stevia sweeteners

Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the…

Tate & Lyle welcomes new innovation lead

Victoria Spadaro Grant joins Tate & Lyle as President, Innovation and Commercial Development.

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Does texture directly influence food enjoyment?

15 March 2017

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Replication of ‘crunchy’ sounds could influence our texture perception of food, even when the associated feeling is absent in the mouth. A recent study by the National Institute of Industrial Science and Technology (AIST) Japan, reported on in food and beverage publication Food Navigator, found that...

Are plant based alternatives key to the future of dairy?

15 March 2017

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Plant-based dairy alternatives, such as vegan cheese and nut-milks are evolving global consumer trends. Greater interest in nutrition claims and lifestyle changes are driving consumers to purchase previously unconsidered products as part of their weekly shop. The market for plant-based alternatives...

Health considerations increasingly drives Chinese consumer decisions

17 March 2017

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Chinese consumers increasingly make dairy purchase decisions based on health benefits. Products with a lower fat content, reduced calories and added fibre, that maintain a luxurious texture, enable customers to address a variety of health and wellness concerns. Products with a lower fat content...

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Tate & Lyle greenhouse gas reduction goals approved as science-based targets

Plant proteins vs animal proteins: what does the science say and what does the market say?

Directorate change - October 2020

Supporting our colleagues and their mental health

Animal nutrition product recognised for low CO2 footprint by Dutch dairy body

Looks, tastes and smells like meat – but isn’t meat!

Tate & Lyle to acquire tapioca business in Thailand

Webinar: Texture University™ module 7 - Solving Starch Stability Challenges in Food Systems

Webinar: Sweetener University™ module 2 - stevia sweeteners

Tate & Lyle welcomes new innovation lead

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Does texture directly influence food enjoyment?

Trends grey icon

Are plant based alternatives key to the future of dairy?

Trends grey icon

Health considerations increasingly drives Chinese consumer decisions