Tate & Lyle appoints new Inclusion Officer, launches platform to share stabiliser science expertise

UK – Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, has appointed Lauren von Stackelberg as its new Chief Equity, Diversity & Inclusion (EDI) Officer, effective 19 April 2021.

In her new role, Lauren will lead the development of Tate & Lyle’s Equity, Diversity and Inclusion (EDI) strategy, policies, and programs aimed at creating a truly inclusive and diverse culture and workforce.

According to a statement from Tate & Lyle, Lauren has a strong track record of leading and delivering transformational change across a range of sectors including technology, travel, and financial services.

She most recently served as Global Head of Inclusion & Diversity for Expedia Group. She is also founder of a Micro-Fund in Ghana and a member of a steering committee of a consortium for pay equity.

Nick Hampton, Chief Executive, said: “I am very excited to welcome Lauren to Tate & Lyle. She is a proven and compassionate leader of change, and I look forward to working with her to build a culture where all people, regardless of their backgrounds, can be themselves and reach their full potential.”

Tate & Lyle’s Stabiliser University

Lauren’s appointment follows a recent launch of a stabilizer training platform to help food formulators solve challenges relating to taste, texture, mouthfeel, processing and labelling which are often encountered when creating new and reformulated food products.

Called the Stabiliser University™, the new platform is an online modular course designed to help formulators and food scientists solve even the toughest stabiliser formulation challenges.

 The first module – entitled “Stabiliser Fundamentals” – has been scheduled for 9 am (CDT) on Tuesday, 13 April 2021 and will cover the basic principles of formulating with stabilisers.

It will also cover the challenges stabilisers can solve in food and beverage formulations, and how manufacturing and processing can impact formulation choices.

This online course is designed to help formulators address these issues and to provide a forum for them to learn about and discuss the latest science and trends relating to the stabilisation of food and beverages, said Tate & Lyle.

Darrin Peterson, Global Head of Stabilisation & Functional Systems at Tate & Lyle, said: “This is an opportunity for our customers to gain better insights into and understanding of the complex nature of stabilisation, and for Tate & Lyle to demonstrate our industry-leading knowledge of this essential functionality in the food industry.”

The launch of Tate & Lyle’s Stabiliser University™ follows the success of three other curriculums – Texture University™, Sweetener University™ and Fibre University™ – which have attracted many thousands of attendees worldwide.

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