Tate & Lyle has announced the launch of Stabiliser University, a new online modular course designed to help formulators and food scientists address stabiliser formulation challenges.
The first module – entitled Stabiliser Fundamentals – will take place on Apr 13. The one-hour 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.
Selecting the appropriate stabiliser is key to addressing challenges relating to taste, texture, mouthfeel, processing and labelling for new and reformulated food products. 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 pertaining to the stabilisation of food and beverages.
Veronica Cueva, senior vice-president, food and beverage solutions global technology, 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 – which have attracted attendees worldwide. Tate & Lyle continues to share its product and application knowledge to help the industry create next-generation products that address health challenges in society, delivering on its purpose of Improving Lives for Generations.