Sucralose

Ahmed: 'Steady flow of new products'

Tate & Lyle faces £125M in costs for restructure

By Rod Addy

Tate & Lyle has announced a restructure of its international ingredients business, which focuses it on its Speciality Food Ingredients (SFI) division in Europe and will cost £125M.

Tate & Lyle says consumers enjoy water as a healthy drink, but also crave the excitement beverage concentrates can offer (Picture Credit: Hermanturnip/Flickr)

drinktec 2013: live from the show floor

Tate & Lyle has high European hopes for Splenda-based water enhancers

By Ben BOUCKLEY

Abigail Storms, global marketing director, sweeteners and beverage, Tate & Lyle, insists Splenda sucralose perfectly suits liquid water enhancers as an emerging European category, against the backdrop of success for products such as Kraft Foods'...

Tate & Lyle 'disappointed' by CSPI's note of caution on sucralose

Tate & Lyle 'disappointed' by CSPI's note of caution about sucralose

By Elaine WATSON

Tate & Lyle says it is “very disappointed” that the Center for Science in the Public Interest (CSPI) has removed sucralose from the ‘safe’ category in its guide to food additives on the back of unpublished research from a scientist it claims has been...

Sweet nothing in Soffritti's work?

Industry damns sucralose study at cancer conference

By Kacey Culliney

Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.

The science of sweetener blends

The science of sweetener blends

By Stephen Daniells

Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.

Technical challenges to reducing sugar

Technical challenges to reducing sugar

Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.

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