Tate & Lyle has launched ‘Fibre University’, an online modular course designed to help formulators and food scientists solve fibre formulation challenges.
Selecting the appropriate fibre is key to solving challenges relating to taste, texture, nutrition, processing and labelling for new and reformulated food products, Tate & Lyle says. The online course is designed to help formulators address these issues and to provide a forum for them to hear about and discuss the latest science and trends relating to fibre.
The first module, entitled ‘Fibre Fundamentals’, will cover the basic principles of formulating with fibre, including the different types of fibre available, their processing and manufacturing performance and how to solve specific formulation challenges, such as sugar and calorie reduction, with fibre.
Dr Kavita Karnik, Global Head of Nutrition & Regulatory Affairs, at Tate & Lyle, said: “Research shows that most people around the globe are not getting enough fibre in their diet and, as a result, are missing out on a host of health benefits. At the same time, as many as 52% of consumers want to increase their fibre intake. This gives food and drink manufacturers a prime opportunity to support consumers by fortifying their products with fibre.”
Dr Mervyn de Souza, Global Head of R&D for Health & Wellness and Open Innovation, at Tate & Lyle, said: “Through ongoing ingredient innovation, Tate & Lyle offers a broad selection of soluble fibre solutions with distinctive attributes for all food and beverage categories. The use of soluble fibre extends far beyond sugar and calorie reduction to fibre fortification, which helps to support healthier lifestyles and provide nutritional benefits, while maintaining great taste.”
