Tate & Lyle offers gut health teachings in launch of digital nutrition resource
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Tate & Lyle Nutrition Centre is an online hub that scrutinises evidence-based science for ingredients such as sweeteners and dietary fibres, and their impact on the gut microbiome, bone and overall health.
“With global obesity and diabetes rates rising, there is a great deal of interest from industry, governments, and the health and science communities in food and beverage ingredients with proven health benefits, such as weight management and gut health,” says Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle.
“Scientific knowledge around ingredients continues to grow, with exciting emerging research pointing to additional health benefits, such as the role some fibres can play supporting immune system function and metabolic health.”
Tate & Lyle launches new online Nutrition Centre
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Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
Tate & Lyle has announced the launch of the Tate & Lyle Nutrition Centre, a new digital hub providing easy access to authoritative science on ingredients – something the food manufacturer hopes will address public health challenges.
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. The hub houses expert insights, research and educational tools for food and beverage companies, scientists and health professionals.
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Tate & Lyle launches science-based online course to help formulators get fibre out to consumers Following the success of its Texture University and Sweetener University programmes, the ingredients specialist has launched a similar concept designed to help formulators solve even the toughest fibre formulation challenges.
According to Taste & Lyle, most people are not getting enough fibre in their diets, despite being a critical ingredient to well-being.
“The use of soluble fibre extends far beyond sugar and calorie reduction to fibre fortification, which helps to support healthier lifestyles and provide nutritional benefits,” said Dr Mervyn de Souza, global head of R&D for Health & Wellness and Open Innovation at Tate & Lyle.
By Amy North2021-02-02T10:26:00+00:00
Source: Getty Images
Tate & Lyle has launched Fibre University – a modular online course designed to help food scientists tackle fibre formulation challenges.
The first module, titled Fibre Fundamentals, will take place at 11am CST/ 5pm GMT on Wednesday 10 February 2021. The one-hour session will cover the basic principles of formulating with fibre, including the different types of fibre available, their processing and manufacturing performance and how to solve specific formulation challenges, such as sugar and calorie reduction, with fibre.
Selecting the appropriate fibre is key to solving challenges relating to taste, texture, nutrition, processing and labelling for new and reformulated products, according to Tate & Lyle. The webinar is designed to help address these issues and provide a forum for formulators to discuss them.