From confectionery to cakes, breakfast cereals to beer, sugar is a huge part of the modern diet, but why is the cost of one of our most indulgent ingredients increasing and how will this affect both food manufacturers and consumers?
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
Tate & Lyle is expanding in the plant-based protein arena with a deal to acquire chickpea protein and flour supplier Nutriati. The global ingredients company best known for sweeteners and texturisers tells FoodNavigator the deal will boost its portfolio...
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.
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...
Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.
Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health 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...
The ingredients supplier is acquiring an 85% shareholding in Chaodee Modified Starch Co, a tapioca modified food starch manufacturer in Thailand, to grow its texturant portfolio.
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...
Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.
Swedish agricultural cooperative Lantmännen is expanding its oat processing capacity through the acquisition of a production facility from UK ingredients group Tate and Lyle.
Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
Food manufacturers must re-formulate to keep their consumers healthy in a region famed for its love of sugar, and many are now cottoning on to their responsibility.
Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
Tate & Lyle PLC has agreed to acquire Chinese polydextrose specialty fibre company Winway Biotechnology Nantong Co. Ltd to give it a base for selling the ingredient in the Asia Pacific region.
Through the complex acquisition of a majority stake through China’s Jiangsu Howbetter Food Co., Tate & Lyle can now boast a platform to boost its food systems business in the country.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
Retail buyers, as every food and beverage manufacturer knows, want it all. Cleaner labels, an improved nutritional profile (lower fat, sugar and salt), great taste and texture - and an even keener price.
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.
Tate & Lyle revealed big plans for innovation as it reported soaring sales and profits driven by market forces that benefited its development of sweeteners and speciality ingredients.
Stronger industrial starch margins in Europe have boosted sales at sweeteners manufacturer Tate & Lyle following the announcement of the firm’s full year results.
Tate & Lyle has extended its native starch portfolio to include GMO-free extra dry starches with low moisture content to aid dry mix producers in Europe, Asia and Latin America.
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 is planning to re-start production at its mothballed sucralose plant in the US, as hot demand for the sweetener means it needs more capacity from two global sites.
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 agreed the sale of its molasses business to W&R Barnett for £67 million cash, a deal that is consistent with its strategy to dispose of its bulk ingredient operations and focus instead on specialty ingredients.
Sales of Tate & Lyle’s speciality food ingredients were solid in H1 of 2010, claimed the firm in its half-year trading update, where sales of speciality sweeteners such as sucralose “remained steady”.
Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.
The acquisition of National Starch appears to be off the agenda at Tate & Lyle, with the firm now "set to fall into enemy hands", according to analysts at Investec Securities.
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 seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.
Tate & Lyle is introducing a modified starch that can be used to reduce fat levels in yoghurt by 30 per cent while still delivering a creamy texture – and can help keep costs down.
BioPlus is introducing a new sucralose to manufacturers around the world, and sees future market growth in developing new versions of the popular sweetener.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
