Tate & Lyle PLC (Tate & Lyle), a global provider of food and beverage solutions and ingredients, is pleased to announce the launch of SWEETENER-VANTAGE Expert Systems, a set of new and innovative sweetener solution design tools, which are designed to help formulators create sugar-reduced food and drink using low calorie sweeteners.
Cookies have long been an easy treat. Consumers regularly search for comfort foods, and few edible pleasures can compare to sweet taste of a perfectly baked cookie.
Transaction will benefit customers, drive growth synergies & provide significant savings for both companies
April 16, 2020
Ingredion Incorporated and PureCircle Limited have announced that they have reached agreement on the terms for Ingredion to acquire a controlling 75 percent stake in PureCircle.
Everyone loves chocolate. In an April 2018 report, Mintel reports that 90 percent of adults reported purchasing some form of chocolate in a three-month period of time.
Sugar is now squarely top of mind for consumers. According to the 2019 International Food Information Council (IFIC) "Food & Health" survey, limiting sugar intake is one of the top ways in which consumer diets have changed over the past several years, and 80 percent of consumers are trying to limit and/or avoid added sugars.
Updated agreement will enable both companies freedom to offer next-generation stevia sweeteners to all customers globally
December 17, 2019
SweeGen, a nature-based sweetener company, and Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, have announced an updated agreement that extends its relationship on a non-exclusive basis for three more years, while improving the ease of doing business with customers.
Consumers increasingly demand reduced-calorie food and beverages
November 21, 2019
As consumers continue to watch their calorie intake and strive to live a healthier lifestyle, food and beverage manufacturers are in need of great-tasting, zero-calorie sweeteners to help them achieve these goals.
Reducing sugar, maintaining sweetness and obtaining clean-label status have long comprised the “holy grail” for food and beverage technologists striving to create low-sugar products for demanding consumers.