Provider of food and beverage solutions and ingredients, Tate & Lyle, has announced the launch of Stabiliser University, designed to share stabiliser science expertise with food and beverage formulators.
The new online modular cause will help formulators and food scientists solve some of the toughest stabiliser formulation challenges.
The first module “Stabiliser Fundamentals” took place on 13 April and covered the basic prinicples of formulating with stabilisers, challenges they can solve and how manufacturing and processing can impact formulation choices.
Selecting the appropriate stabiliser is key to solving challenges relating to taste, texture, mouthfeel, processing and labelling for new and reformulated food products, explains Tate & Lyle. This online course is designed to help formulators address these issues and to provide a forum for them to learn about and discuss the latest science and trends relating to the stabilisation of food and beverages.
Veronica Cueva, Senior Vice President, Food & Beverage Solutions Global Technology at Tate & Lyle said: “Food science plays an essential role both when reformulating and developing new products to bring to market, which is why food technology matters. We offer solutions and deliver detailed technical support on how to apply the solutions to our customers’ recipes, including both formulation and processing knowledge. Stabiliser University is another tool to help our customers on the journey.”
The launch of Tate & Lyle’s Stabiliser University™ follows the success of three other curriculums – Texture University™, Sweetener University™ and Fibre University™ .
