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... volatile cocoa prices and supply issues have prompted tate & lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes ... in light of volatile cocoa pricing and supply issues, many of our customers are looking for solutions which reduce the cocoa content of their products as a means of controlling recipe costs, while maintaining the same properties and quality of the full cocoa product,” kerstin werner, head of business development at tate & lyle food systems, told bakeryandsnacks ... developing a range of carob ingredients to address these issues was a logical move for tate & lyle, as the company already produces locust bean gum from carob at its plant in noto, sicily

... they follow a steady trickle of positive opinions for specific dental health claims lodged variously under articles 13 and 14 by companies such as beneo, tate & lyle and roquette

... uk ingredients group tate & lyle reported an increase in dividend alongside a growth in net profit, despite warning of "more modest" profit growth in its sucralose division in the coming year ... as a consequence, the "level of profit growth [from sucralose] in the coming year is expected to be more modest than the strong result achieved in 2011", tate & lyle said ... however, tate & lyle expects industrial starches to perform better, "particularly in europe", but "not sufficiently to offset more normal co-product returns"

... on the money: tate & lyle plans spenda sucralose growthtate & lyle has highlighted the potential that its splenda sucralose products could have in emerging markets, where obesity and diabetes is becoming more prevalent

... tate & lyle is planning to re-start production at its mothballed sucralose plant in the us, as hot demand for the sweetener means it needs more capacity from two global sites ... in its annual results statement released this morning, tate & lyle said it has undertaken a “comprehensive review” and the mcintosh site will be up-and-running again in the first half of financial year 2013 (mid 2012 by the calendar year) ... tate & lyle says sucralose has increased its value share of the high intensity sweeteners market in the last year, from 27% to 28%, and splenda sucralose’s share of the global market for sucralose is still around 90%

... soaring sugar prices have inspired tate & lyle to develop new beverage prototypes under its optimize platform, which replace as much as 45 per cent of the sugar with blend of sweeteners but without impairing taste ... tate & lyle’s optimize platform showcases the company’s sweetener and texture expertise, and was rolled out across europe in 2009, as food manufacturers were taking a long, hard look at their formulations and considering how they could reduce their vulnerability to food commodity price shocks ... paul cornillon, vp of global applications at tate & lyle specialty food ingredients, said: “our goal is to help our customers face the challenges the markets throw at them

... tate & lyle announced today that it has agreed to sell its vietnamese sugar business in a cash deal worth £33m subject to regulatory approval ... a tate & lyle spokesman told foodnavigator ... all tate's sales invietnam were sugar (it employed around 500 staff) so it doesn’t have a presence there now

... uk ingredients firm tate & lyle has entered into an agreement to sell its vietnamese sugar interests to th milk food joint stock co ... under the conditional contract, tate & lyle will also receive its share of the value of working capital and net cash to be retained by the business upon completion ... the deal is expected to close in the first half of this year, tate & lyle said today (20 april) ... however, it remains subject to a number of conditions, including vietnamese regulatory approval and the exercise of pre-emption rights by tate & lyle;s partner, mitr phol saturn investments ... the move is in line with tat e& lyle's strategy, announced last july, to divest businesses in its struggling sugars division, including eu sugar refining, molasses and vietnamese sugar

... " caroline sanders, global marketing and communication director at tate & lyle specialty food ingredients, said: "this confirmation is an important step to allowing tate & lyle‘s food and drink manufacturer clients to communicate the health benefits of our ingredients, in turn allowing consumers to make more informed purchasing decisions

... tate & lyle has launched a new website as a showcase for its expertise in texturants, hydrocolloids and stabiliser systems, as well as its single starch, sweetener ingredient offerings