Tate & Lyle

Roggenhorster Str. 31





Tel. +49 451 16040


Bakery Mixes and Other Bakery Products, Emulsifiers and Emulsifier Systems, Fat Replacers, Fibers, Hydrocolloids, Stabilisers and Gelling Systems, Nutraceutical and Functional Food Ingredients, Starch and Starch Products, Sweeteners (Non-Sugar)

Tate & Lyle

Tate & Lyle: Our Ingredients - Your Success

Sweeteners, Texturants and Wellness Ingredients

Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world. Through our large-scale, efficient manufacturing plants, we turn raw materials into distinctive, high quality ingredients for our customers. Our ingredients and solutions add taste, texture, nutrition and increased functionality to products that millions of people around the world use or consume every day. 

Tate & Lyle’s Ingredients platforms are centered on nutritive and high-intensity sweeteners, texturant starches and include nutritionally beneficial fibers to meet evolving dietary trends. 

Tate & Lyle’s Food Systems group is a global leader with a reputation as a fast and flexible provider of customised stabiliser systems and food solutions, 

If you are in the food or beverage industries, we are the partner for you. From 15 research and development centres on 6 continents we support your business with our innovative and highly functional ingredients and food systems, our unique customised services and our exceptional technology consultancy around all aspects of successful food production. 

As one of the longest standing and leading manufacturers of ingredients, we have a long history of helping our customers differentiate and add value.

Find out how Tate & Lyle is good for your business. 

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Articles On FoodIngredientsFirst


Food Ingredients News  15 February 2019

More scrutiny needed for less-deadly foodborne bacteria, say researchers

15 Feb 2019 --- Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria – Bacillus cereus – which causes foodborne illness, according to researchers. As part of a recent study, researchers at Penn State University implemented whole-genome sequencing of a pathogen-outbreak investigation, following an outbreak of foodborne illnesses in New York in 2016.

Food Ingredients News  08 February 2019

Tate & Lyle CEO: “Food and Beverage solutions performing well,” but North American sweetener demand weak

08 Feb 2019 --- UK-based ingredients group Tate & Lyle has reported its adjusted pre-tax profits in the last three months of 2018 were “ahead of the comparative period” in a trading update yesterday which also saw the company’s Food & Beverage (F&B) Solutions performing well. CEO Nick Hampton described that sucralose volumes were higher due to an Optimization program at Tate & Lyle’s facility in Alabama, while lower volumes were reported in North American sweeteners, mainly driven by weaker demand by larger carbonated soft drink customers.

Food Ingredients News  27 November 2018

A feel for texture: Responding to clean label demands creates formulation challenges, suppliers say

27 Nov 2018 --- Texture is an important and sometimes understated area of development in the food and beverage industry. But more and more consumers are interested in how a product “feels,” as well as tastes when it comes to eating experiences. While many consumers are demanding simpler ingredient labels, they are not willing to sacrifice on the eating experience itself, and more demands are being seen across the board which relates to clean label textures, in categories such as beverages, dairy, soups and sauces, to name a few.

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Articles on The World of Food Ingredients


From TWOFI  13 September 2018

NPD: Baked to perfection

13 Sep 2018 --- Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

From TWOFI  02 January 2018

NPD 2018: A Crystal Ball

02 Jan 2018 --- Key suppliers offer their thoughts on trends to watch out for in 2018 and beyond. Has the strong growth in clean label finally hit a peak?

From TWOFI  01 December 2010

View from the Top: Olivier Rigaud, President, Speciality Food Ingredients, Tate & Lyle

01 Dec 2010 --- Tate & Lyle’s sale of its molasses business in November means that the company is increasing its focus on speciality food ingredients. In May 2010, Tate & Lyle announced a refocus, whereby the Specialty Food Ingredients business would be the key focus for investment and growth.

Video Interviews


11 January 2019

Meeting new demands around sugar reduction

11 Jan 2019 --- Tate & Lyle presented various reduced sugar concepts with stevia extracts at HiE 2018. Products included a lychee red fruits juice drink with Intesse Stevia 2.0 and a thousand island dressing containing a sweetener blend including a stevia/sucralose blend with the company’s HAMULSION emulsifier. Also presented was a reduced sugar coffee latte creation. With OPTIMIZER Stevia 4.10 and INTESSE Stevia 2.0, producers have more tools to deliver cost-efficient sugar and calorie reductions across their product ranges, meeting growing consumer demand for great tasting, plant-based products that support weight management.

18 September 2017

New partnership on stevia based ingredients

18 Sep 2017 --- Tate & Lyle and Sweet Green Fields’ new partnership portfolio of innovative stevia ingredients and solutions was presented for the first time. To help manufacturers tap into the growing trend for sugar reduction and sweeteners from a natural source, Tate & Lyle showcased a special menu to inspire them to use its comprehensive new range of stevia sweeteners. Tate & Lyle and Sweet Green Fields unveiled its comprehensive range of stevia ingredients, which reduce calories cost-effectively in food and drinks, while retaining the same great taste.

10 July 2017

New Platforms in Texture

10 Jul 2017 --- Tate & Lyle is looking to explore an unexploited gap around texture in food product development. "Texture is one of the least understood attributes built into foods and because of that we have been sharing our expertise in texture in how it relates to starch, but more importantly in terms of formulating ingredients into food systems and characterizing them in terms of sensory & consumer facts is really key to getting the outcomes that people really want," says Judith Whaley of Tate & Lyle.

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