Tate & Lyle offers gut health teachings in launch of digital nutrition resource
The Tate & Lyle Nutrition Centre is an online hub that scrutinises evidence-based science for ingredients such as sweeteners and dietary fibres, and their impact on the gut microbiome, bone and overall health.
“With global obesity and diabetes rates rising, there is a great deal of interest from industry, governments, and the health and science communities in food and beverage ingredients with proven health benefits, such as weight management and gut health,” says Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle.
“Scientific knowledge around ingredients continues to grow, with exciting emerging research pointing to additional health benefits, such as the role some fibres can play supporting immune system function and metabolic health.”
Research & education
The Centre has, as one of its three key areas, a focus on pre-clinical and clinical research conducted or supported by Tate & Lyle scientists.
Here, users are able to access key external research, nutrition guidelines, and policy about Tate & Lyle’s ingredients and their impact on gut health and the microbiome, weight management and bone health amongst others.
Tate & Lyle products within these areas include its Promitor soluble fibre that is said to improve digestive tolerance by promoting a low glycaemic response, prebiotic benefits and bone health.
Other soluble fibres in the firm’s product stable include its Sta-lite polydextrose, a soluble fibre that promotes digestive tolerance as well as a lower rise in post-meal blood glucose as a sugar replacement.
The Centre also comes equipped with a selection of white papers, articles and events on nutrition topics such as glycaemic response and synbiotics.
Further information is also available on the science around how ingredients relate to health, and diet trends such as sports nutrition, and keto and low-carb diets.
Earlier this month, as part of its educational offerings, Tate & Lyle launched ‘Fibre University,’ an online modular course designed to help formulators and food scientists solve fibre formulation challenges.
The launch follows similar introductions to Texture University and Sweetener University, which shares product and application knowledge to help support healthier lifestyles and provide nutritional benefits.
“With our new digital Nutrition Centre, we have made it easier for our customers and the wider industry, as well as peers in the nutrition and science world, to access high-quality research content that informs product development, adds to the evidence-base, and supports healthy living,” adds Dr Karnik.