Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of Fiber University, a new on-line modular course to help formulators and food scientists solve even the toughest fiber formulation challenges. This comes at a time when most consumers are not getting enough fiber in their diets.
Selecting the appropriate fiber is key to solving challenges relating to taste, texture, nutrition, processing and labelling for new and reformulated food products. This online course is designed to help formulators address these issues and to provide a forum for them to hear about and discuss the latest science and trends relating to fiber.
The first module – entitled “Fiber Fundamentals” – will take place at 11 am (CST) on Wednesday, Feb. 10, 2021. The one-hour session will cover the basic principles of formulating with fiber, including the different types of fiber available, their processing and manufacturing performance and how to solve specific formulation challenges—such as sugar and calorie reduction, with fiber.
“Research shows that most people around the globe are not getting enough fiber in their diet and, as a result, are missing out on a host of health benefits.[1],” says Dr Kavita Karnik, Global Head of Nutrition & Regulatory Affairs, at Tate & Lyle. “At the same time, as many as 52% of consumers want to increase their fiber intake.[2] This gives food and drink manufacturers a prime opportunity to support consumers by fortifying their products with fiber.”
Dr. Mervyn de Souza, is Tate & Lyle’s Global Head of R&D for Health & Wellness and Open Innovation.
De Souza adds, “Through ongoing ingredient innovation, Tate & Lyle offers a broad selection of soluble fiber solutions with distinctive attributes for all food and beverage categories. The use of soluble fiber extends far beyond sugar and calorie reduction to fiber fortification, which helps to support healthier lifestyles and provide nutritional benefits, while maintaining great taste.”
The launch of Tate & Lyle’s Fiber University follows the success of Texture University™ and Sweetener University™, which have attracted several thousand attendees worldwide. Tate & Lyle continues to share its product and application knowledge to help the industry create next-generation products that address health challenges in society, delivering its purpose of Improving Lives for Generations.
NOTES:
[1] See www.tateandlyle.com/fibre-gap
[2] Tate & Lyle proprietary research, Fibre AAU 2016, 11 countries, 8,800 consumers.
About Tate & Lyle:
Tate & Lyle PLC is a leading global provider of food and beverage ingredients and solutions. Supported by our 160-year history of ingredient innovation, we partner with customers to provide consumers with healthier and tastier choices when they eat and drink. We are proud that millions of people around the world consume products containing our ingredients every day.
Through our expertise in sweetening, mouthfeel and fiber fortification, our Food & Beverage Solutions business develops solutions, which reduce sugar, calories and fat, add fiber, and provide texture and stability in categories including beverages, dairy, bakery, soups, sauces and dressings. Our Primary Products business produces nutritive sweeteners, industrial starches used in paper and packaging, acidulants and products used for animal nutrition.
We have around 4,200 employees working in more than 60 locations across 30 countries. Tate & Lyle’s purpose is Improving Lives for Generations and through our purpose we believe we can successfully grow our business and have a positive impact on society. We live our purpose in three ways, by supporting healthy living, building thriving communities and caring for our planet.
Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2020, Tate & Lyle sales totalled £2.9 billion. For more information, please visit http://www.tateandlyle.com or follow Tate & Lyle on Twitter, Linkedin or Facebook.
