Tate & Lyle - Articles and news items

Tate & Lyle’s SPLENDA® Sucralose plant in Singapore earns a fourth consecutive ‘A’ grading for Food Safety Excellence

Industry news, News / 28 November 2011 / Tate & Lyle

Tate & Lyle’s SPLENDA® Sucralose plant in Singapore has been awarded ‘A’ grade status, the highest grade possible, from the Agri-Food & Veterinary Authority (AVA) of Singapore for the fourth consecutive year. This result was achieved during AVA’s annual food safety audit and continues the plant’s outstanding record since it began operations in 2007.

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A taste of Tate & Lyle at FIE 2011

Industry news, News / 18 November 2011 / Tate & Lyle

Tate & Lyle’s extensive ingredients and formulation expertise help food and beverage manufacturers to innovate and develop new products with wide consumer appeal. Fi Europe 2011 offers a perfect opportunity to discover Tate & Lyle’s latest ingredient creations, taste new prototypes, and meet the team.

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Tate & Lyle signs agreement with University of Nottingham subsidiary

Industry news, News / 31 October 2011 / Tate & Lyle

Tate & Lyle announces that it has signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, for its novel salt reduction technology.

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Tate & Lyle Food Systems’ Australian facility gains BRC Food Safety Certification

Industry news, News / 10 October 2011 / Tate & Lyle

Tate & Lyle Food Systems’ production facility in Brisbane, Australia has been awarded certification to the British Retailers Consortium’s (BRC) Global Standard for Food Safety.

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Tate & Lyle launches tailor made cocoa replacement solution with CARCAO™

Industry news, News / 22 August 2011 / Tate & Lyle

Tate & Lyle, the global ingredients and food solutions provider, announces the launch of a unique tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO™. This solution allows food manufacturers to make significant cost savings in the total recipe cost.

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Tate & Lyle’s CREAMIZ™ wins Ringier 2011 Food & Beverage Technology Innovation Award

Industry news, News / 24 June 2011 / Tate & Lyle

Tate & Lyle, the global ingredients and food solutions provider, announced that its newly launched starch CREAMIZ™ has won the 2011 Ringier Technology Innovation Award for best food & beverage ingredient. This Food & Beverage prize was awarded by Ringier Trade Publishing Company in recognition of the significant contribution of CREAMIZ™ to the advancement of the food and beverage industry in China.

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Tate & Lyle shares innovation with private labels

Industry news, News / 17 May 2011 / Tate & Lyle

Tate & Lyle will attend the PLMA World of Private Label tradeshow, taking place on 24th – 25th May at the RAI Amsterdam, Netherlands. (more…)

Tate & Lyle develops new beverage sugar reduction concepts

Industry news, News / 10 May 2011 / Tate & Lyle

Tate & Lyle, a leading global provider of innovative food ingredients and solutions, has launched new beverage prototypes as part of its OPTIMIZE™ offer. Tate & Lyle’s global optimisation service, OPTIMIZE™, helps food manufacturers to formulate food and drinks recipes which cost less but retain their original taste. (more…)

Tate & Lyle ingredients receive positive opinion in new EFSA ruling on general function health claims

Industry news, News / 13 April 2011 / Tate & Lyle

Tate & Lyle’s sugar replacement ingredients polydextrose and sucralose have received positive opinion from the European Food Safety Authority (EFSA) for ‘reduction of post prandial blood glucose response’ and ‘maintenance of tooth mineralisation’ health claims.

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Tate & Lyle showcases its value-added food ingredients in applications at FIC 2011

Industry news, News / 23 March 2011 / Tate & Lyle

Tate & Lyle, a world-leading provider of innovative ingredients and solutions, showcased a selection of its applications for the food and beverage industry at FIC 2011 (Food Ingredients China) in Shanghai on 23 March 2011.

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Tate & Lyle releases its 3rd annual food and beverage trends for 2011

Industry news, News / 23 February 2011 / Tate & Lyle

What’s in store for food and beverage trends in 2011? Tate & Lyle’s food experts convened at a roundtable to develop the Top 4 trends that will shape the food industry this year while helping manufacturers supercharge their brands to meet consumers’ ever-changing preferences.

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Tate & Lyle creates reduced sugar and calorie solutions for U.S. school districts

Industry news / 31 August 2010 / Tate & Lyle

In some U.S. school districts, lunch menus are missing a long-time staple and kid favorite: Flavored milk. And, other school districts are actively contemplating its removal. (more…)

Polydextrose: No compromise with taste or texture

Issue 4 2010 / 26 August 2010 / Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle

Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods. Its excellent process stability enables manufacturers to easily develop new and healthier versions of a wide range of foods and beverage products. Polydextrose is a glucose polymer consisting of randomly cross-linked glucose units with some sorbitol end-groups.

Polydextrose functions physiologically as a soluble dietary fibre due to a molecular structure that is resistant to breakdown by our digestive enzymes. It passes through to the large intestine where it is partially fermented by the colonic microflora. Polydextrose provides only one kcal per gram and, because it is fermented relatively slowly, is well tolerated at typical dietary intakes.

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