Tate & Lyle launches digital hub for scientific insight of ingredients such as dietary fibers

2021.03.04

LONDON — Tate & Lyle PLC has introduced the Tate & Lyle Nutrition Centre, a digital hub providing access to science on ingredients that have been shown to help address public health challenges. The hub may be found here.

Ingredients such as low-calorie and no-calorie sweeteners and dietary fibers are featured. Visitors may access pre-clinical and clinical research. White papers, articles and events on nutrition topics such as glycemic response, science related to ingredients and health, and diet trends such as keto and low-carbohydrate diets are available, too. Nutritional advice from global authorities such as the World Health Organization may be found in the hub.

“With our new digital Nutrition Centre, we have made it easier for our customers and the wider industry, as well as peers in the nutrition and science world, to access high-quality research content that informs product development, adds to the evidence-base, and supports healthy living,” said Kavita Karnik, PhD, global head, nutrition and regulatory affairs for London-based Tate & Lyle.

Image source: Tate & Lyle PLC, Adobe Stock

Article source: https://www.foodbusinessnews.net/articles/18032-tate-lyle-launches-digital-hub-for-scientific-insight

OKCHEM and Jianlong Biotechnology Co., Ltd work together to look for long term partners in purchasing or distributing our dietary fiber resistant dextrin.

If you are interested in our project, please contact us at info@okchem.com or directly check online to make the application: https://www.okchem.com/agent/detail/Dietary_fiber

Resistant dextrin is processed from starch and is a low-calorie glucan obtained by saccharification of starch and then fibrosisreaction of liquid sugar and purification. Resistant dextrin belongs to low-molecular and water-soluble dietary fibers. As a low-calorie soluble food raw material, it has a broad development prospect in the food industry.