Tate & Lyle

Find out how we have added the equivalent fibre of over 297 billion broccoli spears to diets over the past 5 years!   Fibre intake across the globe is well short of targets. On average, the fibre gap in Western nations is around 50%, and it is especially pronounced in children. A Canadian survey found that adolescent boys consumed, on average, 19g of fibre per day, not even reaching 50% of the daily target of 38g. In the UK, only 2% of girls and 6% of boys aged 11-18 years met the fibre guidelines for their age in 2014-2016.   Over the past 5 years, our fibre ingredients have contributed the equivalent fibre intake to eating: 297 billion broccoli spears 🥦or 327 billion apple portions 🍎or 763 billion strawberries 🍓!   It's clear, given the low adherence to fibre recommendations across all age groups and most countries, that eating a high-fibre diet is difficult. Fibre-fortified foods can help boost fibre intake while providing potential public health benefits. A health modelling and nutrition study found that reformulating everyday foods with added fibre could more than double the number of children in the UK meeting their recommended fibre intake.   Find out more about our expertise in fibre here:    #FibreFebruary #ScienceSolutionsSociety #Fortification #FutureofFood

Today we publish Tate & Lyle’s latest trading statement for the three months ended 31 December 2024. Tate & Lyle delivered another quarter of solid operating performance, with volume and EBITDA growth. We also saw strong productivity and cash delivery.   • Volume in Food & Beverage Solutions was 4% higher, with growth in each region. Revenue was 4% lower primarily reflecting the pass through of input cost deflation.   • Sucralose performed strongly, benefiting from the continued impact of the pull-forward of customer orders which we expect will partly unwind in the fourth quarter.   • CP Kelco (a leading global pectin and speciality gums business acquired in Nov 2024) performed well and in line with our expectations, delivering strong volume growth in the 2024 calendar year and delivering the anticipated progress on the phased margin recovery we outlined at the time of the acquisition.  • For the year ending 31 March 2025, [excluding CP Kelco and in constant currency,] we now expect revenue to be mid-single digit percent lower and for EBITDA growth to be towards the lower end of our guidance range of 4% to 7%. Overall, the business continued to perform well. Looking ahead, the combination with CP Kelco significantly strengthens our customer offering, expands our reformulation capabilities and further increases our ability to benefit from structural long-term trends towards healthier, tastier and more sustainable food and drink.  Read the full statement here: https://lnkd.in/eUGbyuG8 #TateandLyle, #Quarter3Results, #ScienceSolutionsSociety, #FinancialResults  

新年快乐: Happy Chinese New Year! 🧧 Our President of Asia Pacific, @Remington Zhu, visited our Tate & Lyle and CP Kelco offices in Singapore for a Chinese New Year celebration. The celebration included a 'Lo Hei' - a Chinese New Year tradition where people toss a dish of raw fish and vegetables into the air while saying auspicious phrases. This communal activity brings people together and symbolises the hope for a prosperous and abundant new year. We are looking forward to the #YearoftheSnake 🐍 and our continued journey of Tate & Lyle and CP Kelco #growingtogether! #TateandLyle #ChineseNewYearCelebration Lily Xiang Li Heidi 晖 Yao 姚

Celebrating International Day of Women and Girls in Science.   This International Day of Women and Girls in Science, we honour the vital contributions women and girls have made, and continue to make, to ensure access to safe, nutritious, and more sustainably produced food and beverages. From pioneering innovators to young changemakers, we celebrate 10 exceptional female's from across the globe.   Meet Our Pioneers:   Maria Ylagan Orosa: A trailblazer of food preservation in the Philippines, Maria introduced methods to preserve native fruits and vegetables, empowering local women and contributing to food self-sufficiency.   Maryam Muzamir: At just 11 years old, Maryam from Malaysia developed a sustainable livestock feed prototype using waste materials such as prawn shells, reducing food waste and methane emissions.   Dr. Elsie Widdowson: A British nutritionist, Dr. Widdowson co-authored "The Chemical Composition of Foods" the essential reference in nutrition science, still used today.   Marie Harel: Credited with creating Camembert cheese, Marie combined local cheese-making traditions with new knowledge to develop one of France’s best-known cheeses.   Dr. Johanna Döbereiner: A Brazilian agronomist, Dr. Döbereiner revolutionised fertiliser use by proving that nitrogen-fixing bacteria could replace chemical fertilisers, promoting sustainable farming.   Dr. Evangelina Villegas: Co-developer of a methodology to improve corn’s protein content, Dr. Villegas helped reduce malnutrition and added economic value to developing nations.   Dr. Virginia Holsinger: Developed lactose-free dairy products, making dairy accessible to millions with lactose intolerance and improving nutrition for children in developing countries.   Dr. Mary Engle Pennington: Advanced food safety by developing methods for the safe preservation, storage, and transportation of fresh food, reducing foodborne illnesses.   Dr. Maria Andrade: An agronomist in Mozambique, Dr. Andrade developed bio-fortified sweet potatoes, improving crop yields and reducing Vitamin A deficiency in Sub-Saharan Africa.   Prof. Zahra Emam-Jomeh: A leading food scientist in Iran, Prof. Emam-Jomeh has published over 400 research papers, driving innovation in food science and engineering.   Their work continues to transform lives, proving that food science can help solve some of the world’s biggest challenges.   Read more about these pioneers here: https://lnkd.in/eAptsmCR   #WomenInScience #FoodScience #IDWGS #ScienceSolutionsSociety

Fibre February: "Tate & Lyle’s proprietary Ingredient Perception Survey 2024 found that consumers want to add more fibre into their diet — 46% of UK, 37% of German and 50% of consumers based in North America."   Abigail Storms, our Senior Vice President of the fibre and sweetener platform, recently spoke with Nutrition Insight to discuss some of the latest insights coming from research in to the functional and health benefits of fortifying food and beverages with fibre.   Read the full article, written by Jolanda van Hal here: https://lnkd.in/dK3rAqpd   #Fibre #FutureOfFood #FoodScience #GutHealth #FibreFebruary

Fibre February: Find out about the importance of fibre at different stages of life. Most people don't get enough fibre, and emerging research shows that eating a variety of fibres is essential for a healthy gut environment, as different fibres have unique effects and are relevant at different stages of life. During and After Pregnancy: Women should increase their fibre intake to combat common issues such as constipation and bone calcium depletion. A balanced diet that includes adequate fibre is essential for overall health and well-being. Babies and Young Children: Establishing a healthy gut environment from birth is crucial. Babies born by caesarean or those consuming baby formula benefit from fibre fortification. For young children, fibre-fortified foods and drinks can be a great alternative during phases of fussy eating, if fibre-rich foods are being shunned. Adolescence and Post-Menopause: Teens experience rapid growth, so getting enough calcium into bones at this age is crucial to maximise bone density and strength. Postmenopausal women need to maintain bone health to prevent osteoporosis and fractures. Some fibres, such as PROMITOR® have been shown in clinical trials to help with calcium retention. Adults in Their 40s: Metabolic health becomes increasingly important. Fibres can support blood glucose management and weight management. Eating more fibre has been linked to a lower risk of heart disease, as well as a reduced risk of type 2 diabetes and obesity, which affect people of all ages. Older Adults: Fibre intake often drops due to reduced appetite, challenges chewing, and limited access to cooking facilities. Fibre can support gut health, regularity, immunity, and potentially brain health, which is an emerging field of study. Join us this Fibre February and discover the benefits of incorporating more fibre into your diet at every stage of life! #FibreFebruary #ScienceSolutionsSociety #Nutrition #ActionOnFibre

🌍🌱Did you know? "Humanity must produce more food in the next four decades than we have in the last 8,000 years"* 🌱🌍   Recently, our Chief Corporate Affairs and Sustainability Officer, Rowan Adams joined a thought-provoking panel discussion at Sustainable Foods 2025 conference, on "Net Zero, Nature Positive Ingredients". Moderated by Duncan Williams, Principal at Food & Regenerative Agriculture, Forum for the Future, Rowan was also joined by other industry leaders James McMaster, CEO of Huel, and Ali Morpeth (RNutr), co-founder of Planeatry Alliance, to discuss three key topics:   1. Net Zero Ingredients to feed a growing population. 2. Ingredients that balance food production with environmental challenges. 3. Product reformulation to accommodate more sustainable ingredients.   There was very interesting discussion amongst the panel. One thing is clear, in order to feed the population of the future, it won't happen at the pace we need it to without food science and technology. For our part Tate & Lyle has transformed as a business, from sugar producer to sugar reducer - as a society we need to reduce calories and add nutrition into our diets. Since 2020, we've helped remove 9 million tonnes of sugar from diets, equivalent to 36 trillion calories. Our ambitious sustainability targets include science-based carbon emissions targets and a commitment to be net zero carbon by 2050.   How we're working towards Net Zero: - Reshaping Our Supply Chain: For example: Partnering with Manus to establish a complementary all-Americas sourced and manufactured stevia Reb M. - Reducing Carbon Footprint: Our engineers in the Netherlands have reduced the carbon footprint and water use of our clean label starch CLARIA® G by 34% and 35% respectively. - Supporting Regenerative Farming: Our stevia programme in China has helped reduce fertiliser use by 74% and greenhouse gas emissions by 56%.   By working together and embracing food science, we can make sustainable and healthier choices more accessible.   #NetZero #Sustainability #FoodScience #TateAndLyle #ClimateAction #ScienceSoclutionsSociety *World Wildlife Foundation 2022

Kicking off Fibre February!   This month, we are celebrating all things fibre together with the UK The Food and Drink Federation (FDF). Tate & Lyle has been a member of the FDF's #ActionOnFibre initiative since 2021 and we continue to passionately support and promote the wide reaching benefits of fibre fortification of food and drink.   Over this month we will be sharing insights, bringing you our latest studies, and much more. So watch this space! In the meantime feel free to dive in to our Nutrition Centre where you'll find the latest research papers, educational resources and information on our range of fibre ingredients - https://lnkd.in/dqNCnXq   #FibreFebruary #ActionOnFibre #TateandLyle #FDF

Join our Chief Science and Innovation Officer, Victoria Spadaro Grant at Future Food-Tech, in San Francisco, US, on 13-14 March. She will be joining a panel of other industry leaders to discuss "Strengthening Food Innovation to Build a Healthy & Sustainable Future" on 13 March. Find out more 👇 #FutureFoodTech #ThoughtLeadership #ScienceSolutionsSociety

Discover the incredible journey of Tate & Lyle! From our humble beginnings 165 years ago to becoming a founding member of the London Stock Exchange's original FT-30 group, and how we've evolved into a leading ingredient solutions business.   In this exclusive interview with The Guardian, our CEO, Nick Hampton explores how our plant-based ingredient solutions make food and drink healthier and tastier - and offers a glimpse into the person behind the CEO title.   Thank you to Sarah Butler for taking the time out to chat with Nick.   #CEO #TateandLyle #Innovation #Leadership