Tate & Lyle will return to the upcoming IFT FIRST Conference in Chicago on July 14–17, 2024.
Tate & Lyle will use its Booth #602 to demonstrate ingredient solutions for healthier food and beverages. Attendees can sample innovative prototypes that showcase Tate & Lyle's latest advancements. Tate & Lyle also will be the exclusive sponsor of the Scientific & Technical Forum: Health & Nutrition, which includes five dynamic and engaging interdisciplinary panel discussions with speakers from across the industry.
"At Tate & Lyle, we recognize that the future of food must be nutritious, accessible, sustainable, and delicious—and it's evolving rapidly,” says Jessica Wilford, vice president and North America’s Head of Category Planning and Development at Tate & Lyle. “Our presence at IFT FIRST enables us to highlight our innovations and technologies, empowering food and beverage manufacturers to stay agile in this dynamic industry."
Tate & Lyle will highlight its dedication to scientific expertise and innovative ingredient solutions. Initiatives include:
Tate & Lyle’s Solution Spotlight:
• Join Tate Lyle at Booth #602 for captivating 10-minute speaking sessions crafted to engage and enlighten attendees. Tate & Lyle’s Solution Spotlight will invite attendees to offer a glimpse into the innovations their experts have been driving behind the prototypes featured at IFT.
Topics include:
* “Sweeteners and the Gut Microbiome: Research Finds Beneficial or No Impact on the Gut,” presented by Melissa Kaczmarczyk, Principal Nutrition Scientist
*“Crafting Consumer-Friendly Labels: The Addition & Subtraction Approach,” presented by Louisa White, Senior Insights Manager
*“Nailing Your Next Snack Texture,” presented by Dr. Julia DesRochers, Senior Principal Scientist, and Michael Merkley, Senior Scientist
*“Architecture of Texture in Yogurt,” presented by Alvaro Velasco, Dairy Category Development Manager
“Tate & Lyle Sensation™: Our New Proprietary Tool for Mouthfeel Formulation,” presented by Marcia Petit, Global Sensory Director
*“Protein Power Hour: No-Sugar Added Beef Jerky,” presented by Christine Kerekes, Senior Research Chef
IFT First Individual Speaker Sessions: On Tuesday, July 16, join Tate & Lyle experts at IFT First Speaker Sessions:
• Personalized Nutrition Across the Life Course: This presentation will explore how fiber fortification can provide health benefits from childhood through adulthood that could be provided through personalized nutrition and technology. Room S401a, 2:30 p.m. - 2:50 p.m. with Melissa Kaczmarczyk, Principal Nutrition Scientist.
• Food LEGO: Building Hollow Cage and Sheet Superstructures From Starch: This presentation will take a building block approach to designing super-ingredients that could reduce the costs and calories of future food. Room S401bc, 11:30 a.m. - 11:50 a.m. with Arkaye Kierulf, Senior Research Scientist, Texturants.
Prototypes Showcasing Formulation Expertise:
Tate & Lyle will showcase five innovative prototypes demonstrating their formulation expertise in mouthfeel, sweetening, fortification, and responsiveness to changing consumer preferences.
These prototypes, including Falafel Veggie Bites with Harissa Aioli, Lassi Parfait, Elote Crunchers, and Dragon Fruit Kiwi Prebiotic Beverage, highlight Tate & Lyle's dedication to creating customized ingredient solutions across diverse categories. The booth also will host showcase No-Sugar Added Beef Jerky during a “protein power hour” on July 15 & 16 at 2:00 p.m. and July 17 at 11:00 a.m.
Ingredient Highlights
• Pioneering the future of sweetness with Tate & Lyle’s extensive and growing range of stevia solutions. Try TASTEVA® M Stevia Sweetener in the parfait and beverage prototypes and elevate your formulations.
• Unlocking the science of delicious nutrition with their versatile, complementary soluble fibres. Experience the benefits of PROMITOR® Soluble Fiber in the Dragon Fruit Kiwi Prebiotic Beverage.
• Mastering mouthfeel with CLARIA G®, a more sustainable, clean-label starch with excellent performance and reduced environmental impact.
Leading the Charge for a Greener Future
Tate & Lyle is accelerating emission reductions to help customers meet their 2030 targets. In May, they announced ambitious new greenhouse gas (GHG) emissions reduction targets, to be delivered by 2028, consistent with reductions required to limit global warming to 1.5°C above pre-industrial levels, the most ambitious goal of the Paris Climate Agreement.
Tate & Lyle’s new near-term science-based GHG emissions reduction targets have been validated by the Science Based Targets initiative (SBTi), the corporate climate action organization that rigorously validates companies’ climate targets.
“Climate change is the greatest challenge facing our planet. Tate & Lyle is committed to playing our part and being a leader on climate action, collaborating closely with stakeholders across our value chain,” says Nick Hampton, Chief Executive of Tate & Lyle. “Our new science-based 2028 targets, aligned to a 1.5°C trajectory, demonstrate our commitment to building a sustainable economy by doing not what is easy, but what is necessary.”
Tate & Lyle strives to increase its presence, foster impactful conversations, and position itself as the preferred partner for businesses seeking personalized ingredient solutions. Tate & Lyle welcomes attendees—food scientists, technologists, R&D managers, and product development specialists—to explore Booth #602 at the IFT FIRST Conference. Discover their innovative solutions firsthand and meet the team shaping the future of the food and beverage industry.
About Tate & Lyle
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, fortification, and texture, we develop ingredient solutions which reduce sugar, calories, and fat, add fiber and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings.
