Want to tap into the latest thinking on ingredient technologies that support public health? Tate & Lyle, a leading global food and beverage ingredient supplier, has supported a new resource from the British Nutrition Foundation, a leading specialist nutrition charity.
The research series has been developed for industry formulators, academics, health professionals and focuses on four key themes: sugar reduction, saturated fat reduction, fibre fortification, and plant-based proteins.
Free to access until 31 December 2020, the series was published in a special edition of BNF’s Nutrition Bulletin, a high quality international, peer-reviewed journal.
Commenting on the initiative, Dr Kavita Karnik, VP Global Nutrition and Open Innovation at Tate & Lyle, said: “Prepared and packaged food and drink can play an important role in a balanced, healthy diet, and, as an industry, we are on a continuous journey to enhance the nutrition and sustainability credentials of the products we offer.
At Tate & Lyle, we are pleased to be helping connect formulators with leading nutrition science expertise, building the collective understanding of the role ingredients and foods play in improving public health. Helping our industry colleagues to support healthy living in our communities is one of the ways we are proud to be delivering our purpose of Improving Lives for Generations.”
Capturing the latest nutrition research and reviews of ingredient technologies to facilitate reformulation, the series includes papers from authors representing leading businesses and renowned global institutions including the Rowett Institute, AgResearch New Zealand, University of Massachusetts, and APC Microbiome Ireland. Tate & Lyle’s Jim Carr, Director of Global Ingredient Technology for Sweeteners, and Shawn Erickson, Senior Principal Scientist, as leading experts in the sector, authored the sweeteners technology paper.
Tate & Lyle is a global food and beverage ingredients supplier specialising in solutions that help companies to lower calories from sugar and fat, and add texture and nutrients such as fibre to their products. Do you have a technology that’s potentially breakthrough or an innovative ingredient that could be a fit for Tate & Lyle? If so, contact Tate & Lyle’s Open Innovation team via email@example.com.