Tate & Lyle to anticipate and prepare for what’s next in food texture science
Tate & Lyle PLC, a leading global provider of food ingredients and solutions, hosted its second annual expert convening on texture science 9th May and 10th May in Hoffman Estates, Illinois, USA.
Back by popular demand, leading food experts and scientists gathered from around the world with a common goal of discovering today’s leading solutions for food texture science, as well as tomorrow’s challenges.
The convening commenced with a tour of Tate & Lyle’s Innovation Centre and featured a series of insightful poster sessions led by Tate & Lyle experts. This year’s keynote speaker was Les Morgret, PhD, Project Director of Science and Technology at Chew, where a team of chefs, scientists and inventors continually strive to achieve the unachievable in food science. Morgret explained how a culinary-first approach to food engineering has piloted pioneering solutions that continue to influence the industry. In Morgret’s words, ‘Materials system design can elicit the height of wonder and imagination.’
Tate & Lyle provided the attendees with an educational experience, with the help of some of the brightest minds in food science, including Richard Hartel, PhD, of the University of Wisconsin-Madison; Lisa Mauer, PhD, of Purdue University; and Cindy Ward, PhD, of Sensation Research. They led the engaging symposia around two challenges, solving the texture problems of today with an eye towards tomorrow and anticipating and preparing for what’s next in food science
A dynamic idea panel rounded up the two-day event, breaking down what’s next in a variety of texture applications that included dairy, bakery and soups, sauces and dressings.
Tate & Lyle is committed to encouraging collaboration between food and beverage researchers, scientists and manufacturers to further improve the consumer taste experience. As part of Tate & Lyle’s Texture Scientific and Outreach programme, this event is geared at furthering the dialogue and elevating the role of texture in food innovation.
‘Most food businesses have a lot of challenges, and we have to evolve as consumers evolve,’ commented Vince Pinneri, SVP and General Manager, North America, Food & Beverage Solutions, Tate & Lyle.
‘Understanding texture science is a key enabler to solving food formulation problems. It is critical to recognise the complexity of ingredient, process and delivering extraordinary food,’ said Dr Judy Whaley, VP, Global research and development, Texturants, Tate & Lyle.