Tate & Lyle

Could food fortification help tackle global obesity?   In the latest Tate & Lyle: The Digest, Dr Clare Leonard, our Vice President of Nutrition and Health Science, explores how we can harness the power of the ingredients we use in the foods we love to encourage people to eat a more healthy, balanced diet that provides the right nutritional profile.   Plus, catch up on what you may have missed: \ Cathy Doucette from Tate & Lyle and Ilan Sobel from BioHarvest Sciences spoke with Ingredients Insight about developing the next generation of sweeteners. \ Visit the 'Future of Food' exhibition at the Science Museum Group in London which opened last week. Tate & Lyle is proud to be Principal Sponsor of the exhibition; it’s a must-see for anyone passionate about food innovation and sustainability. \ Download the latest Sweet Spot report. \ Read about the importance of mastering mouthfeel in formulation.   Why not grab a coffee and dive in: ☕ 👇   #TateAndLyleDigest #NutritionScience #FibreGap #FoodInnovation #PublicHealth #FutureOfFood #ScienceSolutionsSociety

14 hours. 4 sessions. A lifetime of impact. Another successful Future Frontiers programme complete!   We’ve wrapped up another successful Future Frontiers coaching programme at our UK, London office — and what an inspiring experience it’s been! Over four weeks, colleagues from across the business volunteered their time to mentor year 10 students (age 14-15), helping them explore their strengths, interests, and future career paths. Through structured coaching sessions, we supported students in making confident, informed decisions about their next steps in education and beyond. This initiative is part of our partnership with Future Frontiers, an award-winning UK education charity that works to ensure young people from disadvantaged backgrounds can fulfil their potential. Their brilliantly designed programme gives students access to professional role models while offering mentors the chance to develop their own coaching and leadership skills. A huge thank you to our coaches for their energy and commitment — and to the Future Frontiers team for their expert guidance and support throughout. Anna Taylor-Elphick, Kathryn Blood, Helen Harris, Kitty Appleby, Laura F., Callum Hibbs, Silke Schnabl, Teresa Pawlik, andy thompson, Cristiane Martini, Claire Porter, David Lee and Gillian P. #FutureFrontiers #YouthMentoring #SocialImpact #Coaching #Volunteering #Community #TateandLyle

What an incredible week in Chicago! #IFTFIRST2025 showcased exactly what happens when cutting-edge science meets real-world formulation challenges. Key highlights from the booth:  \ Our four exclusive prototypes – from the Dubai Chocolate Ice Cream Parfait that delivers indulgent mouthfeel through expert dairy formulation, to the Piña Colada Dual Texture Gummy Lollipop that combines two distinct textures for a true multi-sensory experience. \ The debut of our Mouthfeel Lab brought the science of texture to life through hands-on demonstrations. Attendees experienced hyper-crunch textures, stabilizer systems, and hydrocolloid solutions that transform everyday products into extraordinary consumer experiences. This was our first event showcasing the true "power of &" since joining forces with CP Kelco. With our combined ingredient portfolios, deep technical expertise, and scientific capabilities, we're helping customers solve formulation challenges in even more ways than before. To everyone who visited Booth S600, tasted our innovations, experienced the Mouthfeel Lab, and shared your challenges – thank you. The conversation doesn't end here. Ready to turn your next formulation challenge into your competitive advantage? Get in touch with our team today https://lnkd.in/e6M7j2AR #ThePowerOfAnd #FormulationPartner #FoodInnovation #IFTFIRST2025 #IngredientSolutions #FoodScience

Feeding the future: Science at the heart of food innovation We’re proud to be the Principal Sponsor of the Science Museum’s new Future of Food exhibition, which opened today in London. This powerful exhibition explores how science and innovation are reshaping the way we grow, produce and consume food - and how we can build a more sustainable food system for the future. At Tate & Lyle, we believe science is key to helping people eat better and live healthier lives. That belief has driven our transformation from a sugar company into a global food and beverage solutions business — reducing sugar, fat and calories, and adding fibre, protein and great mouthfeel to the food millions enjoy every day. As our CEO Nick Hampton put it: “The world is facing a huge challenge to feed a rapidly growing population with healthier, more nutritious food and drink in a way that also protects our planet’s natural resources. Science and technology hold the answer, and it’s great that this exhibition shines a light on the challenges and opportunities ahead.” Congratulations to the Science Museum Group team and all the partners who have brought this inspiring exhibition to life. 🎟️ The Future of Food exhibition is free to visit and runs until 4 January 2026. Book your tickets: https://lnkd.in/eESC9gCK #FutureOfFood #ScienceMuseum #TateAndLyle #FoodInnovation #Sustainability #RegenerativeAgriculture #ScienceOfFood

🎧 Tamsin Vine joins the “How HR Leaders Change the World” podcast   Tate & Lyle's Tamsin Vine (née O'Bryen), Chief People Officer, was recently a guest on Cecilia Crossley's podcast.   In this insightful episode, Tamsin discusses how HR can challenge the status quo and lead with purpose - covering everything from reflective leadership to aligning people strategy with business goals.   A great listen for anyone passionate about the evolving role of HR in shaping the future of work.   🔗 Listen here: https://lnkd.in/eeMf8k7S   #HRLeadership #TateAndLyle #FutureOfWork #Inspiration #Podcast

What does Mouthfeel really mean—and why does it matter? In our latest video, John Stewart, our Senior Vice President of proteins and texturants and William Ballantyne our Bakery Category Technical Manager, break down why mouthfeel is more than just a buzzword. It’s a critical part of how we experience food—and a key to unlocking healthier, more enjoyable products. From texture to sensation, mouthfeel shapes how we taste. And as the world looks to reformulate food at scale, getting it right is essential. In this short demonstration, John and Will show how our science-backed solutions - like this one made with Promitor® Soluble Fibre, Nutrava® Citrus Fibre, Hamulsion® Stabiliser System and stevia flavours - help deliver the taste and texture consumers love, with less sugar. Curious about how mouthfeel works—and why it matters more than ever? Deep dive here: https://lnkd.in/gkAS7BNw #MouthfeelMatters #TateAndLyle #FoodScience #IngredientSolutions

Part 4 of 4: Transforming the Future of Food with AI - Insights from Victoria Spadaro-Grant at Future Food-Tech (FFT), San Francisco, US In this fourth part of our FFT series, Victoria Spadaro Grant, Tate & Lyle’s Chief Science and Innovation Officer, discusses AI and robotics. Last year, Tate & Lyle launched ALFIE, the ‘Automated Laboratory for Ingredient Experimentation’. Based in Singapore, it runs characterisation tests 10 times faster than current methods and offers enhanced predictive modelling. Its two robotic systems work seamlessly to speed up sample production, characterisation, and modelling, allowing us to trial new ingredients more efficiently and develop innovative solutions for customers at speed. 📺 Catch the full talk on YouTube and gain further insights into the future of food. Tate & Lyle PLC - YouTube Join the conversation and share your thoughts on how AI can further transform the food industry. #FutureFoodTech #AI #Innovation #FoodIndustry #TateandLyle

Day 2 at IFT First 2025 - and we're here to help! If you haven't done so already, join us at booth #S600 to explore our expanded ingredient portfolio and industry-leading expertise in mouthfeel and sensory experience! From sugar and calorie reduction to plant-based texture solutions, we’re bringing practical tools and deep expertise to solve real-world formulation challenges. What to expect: \ Discover our new mouthfeel innovation platform and how it’s redefining texture in food and beverages. \ Explore our expanded range of sweeteners, fibres, and texturants tailored to meet evolving consumer demands. \ Engage with our experts and experience interactive demos that bring science and sensory to life. 👉 Let’s shape the future of food together. #IFTFirst2025 #TateAndLyle #FoodInnovation #Mouthfeel

The secret to reformulation success? It’s all about the mouthfeel. When reformulating products, the biggest challenge isn't just reducing sugar or calories, it's preserving the sensory experience that keeps consumers coming back for more. Our Vice President of Starches and Proteins, John Stewart, shared key insights with Donna Eastlake, Deputy Editor at FoodNavigator on why mouthfeel is the game-changer in reformulation and more:  \ The Texture Truth: Consumers associate certain textures with indulgence, quality, or health.  \ The Reformulation Reality: Reformulating without compromising mouthfeel can be the difference between a product that delights and one that disappoints.  \ The Innovation Opportunity: Smart technical solutions can maintain or enhance mouthfeel without losing the sensory quality consumers are expecting.      Ready to discover how the right mouthfeel can transform your reformulation challenges into market wins? Read the full article: https://lnkd.in/ei_Y7J6P   #FoodInnovation #Reformulation #Mouthfeel #FoodAndBeverage #TateandLyle

Part 3 of 4: Empowering start-ups - Victoria Spadaro-Grant on start-ups collaborating with Tate & Lyle, insights from Future Food-Tech (FFT), San Francisco, US In this third part of our FFT series, Victoria Spadaro Grant, Tate & Lyle’s Chief Science and Innovation Officer, talks about the benefits of start-ups collaborating with businesses like Tate & Lyle. Key highlights from the discussion include: \ Dedicated support: At Tate & Lyle, we have a dedicated team actively developing networks within the food tech and ag tech ecosystems. Karen du Plessis, who leads our open innovation efforts, plays a crucial role in connecting start-ups with the right resources at Tate & Lyle. \ Tailored collaboration: Every start-up is unique, and our approach is like creating a tailor-made suit. We work closely with start-ups to understand their specific requirements and align them with customer needs and our strategic goals. \ Value addition: Tate & Lyle brings significant value through our ability to scale and understanding process constraints. \ Regulatory navigation: Navigating the regulatory landscape is critical. We help start-ups understand and address regulatory challenges, ensuring they have the freedom to operate. These efforts are underpinned by the importance of connectivity, collaboration, and a tailored approach to ensure a successful partnership. 📺 Catch the full talk on YouTube and gain further insights into the future of food - https://lnkd.in/e_CTr8hX Join the conversation and share your thoughts on how start-ups can further collaborate with us. #FutureFoodTech #Startups #Innovation #FoodIndustry #Collaboration #TateAndLyle