New page, same great insights - Come join us! This LinkedIn page is no longer active — but the journey continues at our new home: Tate & Lyle 📬 The latest edition of Tate & Lyle: The Digest is out now! Discover how Tate & Lyle is shaping the Future of Food through purpose-led innovation. In this issue: \ Nick Hampton shares how our Science & Innovation division is transforming food from field to fork \ We announce exciting new partnerships with MassChallenge UK and MassChallenge Switzerland \ Celebrating 75 years of pectin production in Großenbrode, Germany \ Marina Di Migueli explores how mouthfeel is becoming a strategic lever in food innovation Don't miss out on future articles and insights: 👇 Subscribe to the Tate & Lyle: The Digest 👉 Follow our new page: https://lnkd.in/eZK6rWBg Thanks for being part of our story - we’re just getting started. #FutureOfFood #Innovation #Newsletter #FollowUs #TateAndLyle
Discover how Tate & Lyle is shaping the Future of Food through purpose-led innovation. In the latest Tate & Lyle: The Digest, Nick Hampton, our CEO, shares how our Science and Innovation division is driving transformation from field to fork. Learn about our exciting new partnership with MassChallenge UK and MassChallenge Switzerland, and how collaborating with start-ups is helping us create more nutritious, sustainable food and drink. Plus, catch up on what you may have missed: \ Celebrating 75yrs of pectin production at our Großenbrode plant, Germany. \ Marina Di Migueli, Marketing Director for Proteins & Texturants at Tate & Lyle, spoke with Food Ingredients First about how mouthfeel is no longer a finishing touch - it’s a strategic lever. Why not grab a coffee and dive in: ☕ 👇 #TateAndLyleDigest #FoodInnovation #FutureOfFood #ScienceSolutionsSociety #StartUps