Case Study

Helping pladis create a healthier Digestive biscuit

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Case Study
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Smiling middle age couple on sofa dunking McVitie's digestive biscuits in tea cup
Biscuits are loved by many, and few are as beloved in the U.K. as the iconic Digestive biscuit. When pladis, the maker of McVitie’s Digestives and a long-standing customer of Tate & Lyle’s, asked us to help them develop a healthier version, our food scientists jumped into gear.

Helping to develop the “extra crunch” for fried chicken in APAC

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Case Study
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Crunchy chicken dipped in sauce
A food service customer in the Asia-Pacific (APAC) region was looking to launch a new chicken batter flour premix with an "extra crunch." They had evaluated several different starches before selecting Tate & Lyle's CMS Modified Tapioca Starch samples made in Thailand.

Helping Oatly solve its ‘whipping cream’ challenge

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Case Study
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Oatly customer with plant-based product
Tate & Lyle’s dairy application experts partnered with the plant-based pioneer to develop its oat-based alternative to whipping cream.

Delivering on-trend solutions for NotCo: Latin-American customer success stories

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On trend solutions in Latin America
Food trends vary throughout the world. What’s popular in North America for example, is often very different to the prominent consumer desires further south in Latin America. Our regional experts are well aligned to the nuances of local food trends, and our portfolio of ingredients and solutions can...

Delivering on-trend solutions for Smart Sweets and Killer Creamery

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Case Study
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On trends solutions in North America
Consumers today are looking for healthier snacks and products with less sugar and calories, and often in categories where sugar reduction is more difficult due to the broader functionality (beyond sweetness) that sugar traditionally provides.

Helping a start-up start up: using allulose to develop an indulgent low-fat ice cream

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Case Study
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Scoops of ice cream from a tub
Here at Tate & Lyle, we’re proud to partner with companies of all sizes – from large multinationals, to family-run businesses and start-ups. So we were excited when US start-up Suffield Foods came to us with a new formulation challenge: to develop a low-fat ice cream, not exceeding a target number...

Achieving an A-grade Nutri-Score rating for protein bars

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Case Study
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Nutri-score rating logo over supermarket aisle
The Nutri-Score front-of-pack rating system is already in use in several European countries and set to be adopted more widely. With the German government having now also issued a recommendation that food and drink manufacturers use the Nutri-Score rating system on their product packaging, it has...

Creating the perfect texture for the perfect snack

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Case Study
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Toaster pastry made at Tate & Lyle
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 complex.

Reducing sugar in drinkable yoghurt in Latin America

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Case Study
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Bottles of yoghurt or milk
Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.

Meeting on-the-go and reduced-sugar trends in North America

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Case Study
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Man with healthy protein bar on the go
There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.