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Driven by our employees’ and leaders’ great intentions and mindsets, our progress on equity, diversity and inclusion over the last year was marked by accelerated impact. We witnessed first-hand the power and potential of our employees’ energy to…

… running and our customers served, in our Annual Report 2021.

Our Chair, Gerry Murphy, reports on an exceptional year and how, through the tremendous efforts of our people across the world, Tate & Lyle has kept focused on the longer term, while dealing with the challenges of the year.

Victoria Spadaro Grant our President of Innovation and Commercial Development (ICD), joined us in November 2020. In our Annual Report 2021, she shares her initial impressions about the business and reviews the year.

In our 2021 Annual Report, Lindsay Beardsell, our Executive Vice President, General Counsel talks about how the pandemic has focused people’s minds on risk and how local teams have taken ownership of risks in their own areas.

In this excerpt from our Annual Report 2021, our President of Primary Products, Jim Stutelberg, discusses how Primary Products managed through a very difficult year and reacted quickly to a rapidly changing business environment.

Rowan Adams, Executive Vice President of Corporate Affairs, shares in our 2021 Annual Report how our people took to heart the importance of keeping our communities safe, well and cared for during a challenging year.

You don’t get to be 160 years old, like Tate & Lyle, without your extraordinary people continually doing extraordinary things. That’s why we host the Extraordinary People Awards , to recognise and celebrate our people who have gone above and beyond…

Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are…

Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly…