Tate & Lyle launches Stabiliser University online course

The launch follows three other curriculums: Texture University, Sweetener University and Fibre University, which have reportedly attracted many thousands of attendees worldwide

Tate & Lyle has launched the Stabiliser University, a modular online course designed to help formulators and food scientists solve stabiliser formulation challenges.

The first module, entitled “Stabiliser Fundamentals” will take place Tuesday, 13 April 2021. The session will cover the basic principles of formulating with stabilisers, challenges stabilisers can solve in food and beverage formulations, and how manufacturing and processing can impact formulation choices. Registration is free.

Selecting the appropriate stabiliser is key to solving challenges relating to taste, texture, mouthfeel, processing and labelling for new and reformulated food products, Tate & Lyle says. The online course is designed to help formulators address these issues and to provide a forum for them to learn about and discuss science and trends relating to the stabilisation of food and beverages.

Veronica Cueva, Senior VP, 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.”

Darrin Peterson, Global Head of Stabilisation & Functional Systems at Tate & Lyle, said: “I am thrilled we are launching the first of many Stabiliser University™ modules this month. This is an opportunity for our customers to gain better insights into and understanding of the complex nature of stabilisation, and for Tate & Lyle to demonstrate our industry-leading knowledge of this essential functionality in the food industry.”

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