UK – Leading provider of food and beverage ingredients Tate & Lyle PLC has launched a new digital hub to enable it provide easy access to authoritative science on ingredients that can help address public health challenges.
The company said that the Tate & Lyle Nutrition Centre aims to increase awareness of evidence-based science for ingredients, including low- and no- calorie sweeteners and dietary fibres, and their role in a healthy, balanced diet.
Accessible via www.tateandlyle.com/nutrition-centre, the hub houses expert insights, research and educational tools for food and beverage companies, scientists and health professionals.
Among information that can be accessed at the digital nutrition center is Pre-clinical and clinical research providing key scientific evidence about Tate & Lyle’s ingredients and their impact on gut health, blood glucose management, metabolism, and overall health.
One can also have access to white papers, articles and events on a range of nutrition topics such as glycemic response and synbiotics, the science around how ingredients relate to health, and diet trends such as sports nutrition, and keto and low-carb diets.
External research, nutrition guidelines, and advice, initiatives and developments published by global authorities in the area of nutrition and health such as the World Health Organization is also available at the center.
The Nutrition Centre was developed by Tate & Lyle’s Global Nutrition Team which drives the Company’s science research programme and supports food and beverage companies from its bases in the UK, US, Brazil and Singapore.
The launch comes at a time when there is a a great deal of interest from food industry stakeholders in food and beverage ingredients with proven health benefits, such as weight management and gut health.
This interest has been particularly fanned by need to curb global obesity and diabetes rates which continue to rise daily.
“With our new digital Nutrition Centre, we have made it easier for our customers and the wider industry, as well as peers in the nutrition and science world, to access high-quality research content that informs product development, adds to the evidence-base, and supports healthy living,” says Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle.
Earlier this month, Tate & Lyle PLC is launched Fibre University, an online modular course designed to help formulators and food scientists solve fiber formulation challenges, including those related to taste, texture, nutrition, processing and labeling.
The first course involving fiber fundamentals was held in Feb. 10 and covered the different types of fiber, their processing and manufacturing performance, and specific formulation challenges such as sugar and calorie reduction.
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