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With Tate & Lyle, there is always something in the works. Here’s where you’ll find our latest science and trend articles, need-to-know info, and when and where to find us at events.

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Featured from What’s Brewing

Multi-layered Mouthfeel: showcasing pectin, fiber, and carrageenan in confectionery applications

Pectin and Possibilities: Confectionery Innovation in Gummies

The remarkable versatility of gummies is rewriting how consumers interact with health products, snacks, and indulgences while also opening up opportunities for manufacturers to explore new product lines—and revenue streams.

Solving tomorrow's challenges today: How Tate & Lyle helps food manufacturers boost productivity amid volatility

In today’s dynamic global food market, productivity is a top priority for manufacturers. Navigating supply security, cost control, and consumer satisfaction requires more than ingredients; it demands insight, foresight, and partnership.

Sugar Reduction in Chocolate with Fiber: Are Guilt-free Indulgences Finally Here?

Consumers have a fondness for chocolate but are increasingly seeking to lower their sugar consumption for health benefits. Brands are introducing reduced-sugar alternatives, but a new tool emerges as a better way to preserve flavor and texture.

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