Tate & Lyle will be participating at the upcoming IFT FIRST conference taking place in Chicago from 16-19 July. As an exhibitor at the event hosted by the Institute of Food Technologists (IFT), Tate & Lyle will demonstrate its strengths in scientific expertise, understanding of the entire food system and ingredient solutions while showcasing their latest stevia sweetener as well as launching EUOLIGO FOS dietary fibre in the US.
“Our presence at IFT FIRST aims to enhance the awareness of Tate & Lyle as a leading innovator in the industry and build relationships with food and beverage manufacturers,” explained Jessica Wilford, VP, Head of Category Planning and Development, Tate & Lyle North America.
The company’s presence at the conference will be marked by several initiatives reflecting its commitment to scientific expertise and innovative ingredient solutions. Key highlights include its patent-protected breakthrough in stevia technology; EUOLIGO FOS a dietary fibre recognised as a prebiotic in the US and ARTESA Chickpea Protein and Flour, a plant-based ingredient to help customers bring sustainable and nutritious plant-based products to market.
Tate & Lyle will also present four prototypes to reflect their expertise and ability to meet evolving consumer demands, serving as tangible examples of its commitment to developing tailored ingredient solutions across food and beverage categories including beverages, dairy and non-dairy, confectionery, bakery and snacks and others.
Its latest sustainability report highlighting its commitment to protecting the planet and people through ingredients will be unveiled at the conference. The expanded Sustainable Stevia Program, aimed at promoting sustainable sourcing and production practices will also be featured.
Tate & Lyle is inviting attendees, including food scientists, food technologists, research and development managers, and product development specialists, to visit their booth number S0600 at the IFT FIRST conference and experience firsthand the innovative solutions as well as the people that will shape the future of the food and beverage industry.
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Caitlin Gittins
Editor, International Confectionery
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