Company Stories

Company Stories

Find out what's been happening in the world of Tate & Lyle.

#FoodHack2020: can wrinkled peas reduce the chances of people developing diabetes and cardiovascular disease?

05 March 2020
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Company Stories
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Mervyn at FoodHack2020 webtile
What’s so special about wrinkled peas? Peas can be wrinkled or round – and it’s their genetic composition that determines which. But it’s not only their shape that distinguishes them. Researchers at Imperial College London, the John Innes Centre, and Quadram Institute have found that wrinkled peas...

How our plant in Mold became 'zero-landfill'

24 February 2020
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Tate & Lyle Mold site
Tate & Lyle is working towards reusing as much waste as possible across all of our sites globally. Our plant in Mold, UK, for example, sends zero waste to landfill – productive uses are found for everything!

International Day of Women & Girls in Science 2020

11 February 2020
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IDWGS20
For the International Day of Women and Girls in Science on 11 February, we’ve taken a snapshot of some of our amazing scientists contributing to our work, all around the world.

Food, healthfulness and sustainability

18 December 2019
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Kirstie Canene-Adams discussing Allulose
Kirstie Canene-Adams, PhD, is a Senior Scientist with Tate & Lyle’s global nutrition team. She is based in Hoffman Estates, Illinois, US, and is responsible for our in vitro and clinical research for fibre, sweetener, and novel ingredients. Here are some insights from a month in the life of Kirstie...

Celebrating our extraordinary people

17 December 2019
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Company Stories
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EPA 2019 winners group shot with Nick Hampton
You don’t get to be 160 years old, like Tate & Lyle, without your extraordinary people continually doing extraordinary things. That’s why we host the Extraordinary People Awards, to recognise and celebrate our people who have gone above and beyond in their contribution to our business.

A year of firsts as we celebrate our 160th birthday

19 December 2019
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Year roundup symbols
Improving Lives for Generations is our company’s Purpose. It’s what we do, whether we’re helping our customers reduce sugar, calories and fat in their products or enriching them with fibre, discovering new ways to make great tasting, healthier food and drink, or investing in sustainable futures for...

Making a difference on World Food Day

16 October 2019
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Tate & Lyle team donating to food banks
World Food Day is a day that focuses on a reality that impacts millions of people worldwide – that healthy nutritious meals are often out of reach.

Responding to the global obesity challenge

04 March 2020
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Mold pilot plant
How are we helping food companies reformulate their recipes, and supporting global efforts to tackle obesity? Will Ballantyne, Category Technical Manager at our Technical Service Centre and Pilot Plant in the small town of Mold, North Wales, UK explains all.

Safeguarding our people and planet: Tate & Lyle’s Journey to Environment, Health and Safety Excellence

07 October 2019
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Company Stories
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Desk chair yoga for EHS week
The protection of our employees, the communities we live and work in, and the environment is foundational to our business.

Tate & Lyle’s Brinda Govindarajan elected to IFT’s Chicago Board

02 September 2019
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Company Stories
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Brinda IFT
This month, Brinda Govindarajan, Tate & Lyle’s Global Ingredient Technical Director, will take on an additional exciting role supporting the food industry in Chicago as she joins the local Institute for Food Technologists (IFT) leadership team as a board member.