Tate & Lyle at the IDFA Ice Cream & Cultured Innovation Conference, Florida
Through its expert-led session and engagement at the IDFA Ice Cream & Cultured Innovation Conference, Tate & Lyle demonstrated how science-led solutions can elevate nutrition, texture and sensory experience in modern dairy innovation.
In 2025, Tate & Lyle strengthened its industry leadership in dairy innovation by participating in the International Dairy Foods Association (IDFA) Ice Cream & Cultured Innovation Conference in Florida, USA. The event served as an important platform to connect with senior decision-makers in the dairy sector and to demonstrate how Tate & Lyle’s science, sensory expertise and ingredient solutions continue to shape the future of better-for-you dairy. The company led a dedicated session titled “Transforming Yogurt: Improving Nutritional Quality for an Enhanced Snacking Experience” and explored popular health claims currently being made in the food industry and reviewed the state of research around future health benefits around fibre. The talk also demonstrated how to formulate yogurts with fibre to facilitate transformation from a snacking opportunity to a customized nutritional delivery opportunity. Tate & Lyle was also a part of the panel “Crafting the Guilt Free Indulgence Through Ingredient and Product Innovation in Frozen Desserts” which explored emerging consumer trends and strategies for improving texture, mouthfeel and sensory experience in reduced sugar and better-for-you ice cream formulations. Tate & Lyle team members were available with fibre fortified yoghurt drinks to drive home the points of the presentations. Throughout the event, Tate & Lyle engaged with a wide network of industry professionals, positioning fibre, texture systems, and nutritional optimisation as essential levers for innovation in cultured dairy and frozen desserts. This engagement strengthened customer relationships, showcased the company’s technical and scientific capabilities and underscored its commitment to supporting the dairy industry’s transition towards more nutritious, enjoyable and consumer-aligned products.