Tate & Lyle and Kellogg's partner for online dietary fibre course

The programme, which runs from mid-August to the end of December 2021, will feature twelve 20-minute video lessons in Spanish

Tate & Lyle, a global provider of food and beverage ingredients and solutions, is collaborating with the Nutrition and Health Institute INSK of Kellogg to share information on dietary fibres with food and beverage industry professionals across Mexico, Colombia, Chile and Argentina.

Research indicates consumers in Latin America do not get enough fibre in their diet, Tate & Lyle says, with many not aware of the health benefits of dietary fibres beyond gut health. The average fibre consumption among Latin Americans can be lower than 15 grams per day, while the recommendations for adults range between 25 and 40 grams per day.

Tate & Lyle and Kellogg are offering an expanded online curriculum entitled: ‘Dietary fibres: benefits that go beyond gut health.’

The programme, which runs from mid-August to the end of December 2021, will feature twelve 20-minute video lessons in Spanish, led by nutrition experts and food scientists from different countries across Latin America, covering a wide range of fibre-related topics including dietary fibre recommendations, the gut health and fibre connection, and the benefits of fibre across childhood and throughout the ageing process, among others.

The online platform is designed to offer users the flexibility to move at their own pace and prioritise lessons which are the most beneficial to their learning.

“Fibre has so many health benefits beyond a healthy gut: getting enough fibre is associated with a lower risk of developing type 2 diabetes, coronary heart disease and bowel cancer. It supports the normal functioning of the body’s immune system and has even been linked to having a positive impact on mood and emotional wellbeing,” said Renata Cassar, Tate & Lyle’s Senior Nutrition Manager, Latin America.

“Nutrition is part of the Kellogg DNA, we are passionate about supporting the continuous education of health professionals on relevant topics like the impact of dietary fibre on intestinal microbiota or the role of fibre in trending diets like Mediterranean, ketogenic, FODMAP, etc. Fibre consumption in Latin American countries is often insufficient, and we want to make a difference” said Elisa Gómez Reyes, INSK lead at Kellogg.

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