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07/01/2008

Comfort in a Cup

Michelle Schwenk, Food ScientistMichelle has worked with Tate & Lyle, Decatur, IL, for 10 years. She holds a master's degree in food science from the University of Illinois and is a member of a number of professional organizations, including the American Association of Candy Technologists and the Institute of Food Technologists.Michelle has published articles on sugar-free products, innovative ...
06/24/2008

Nutritious and Delicious

 Michelle Schwenk, Food ScientistMichelle has worked with Tate & Lyle, Decatur, IL, for 10 years. She holds a master's degree in food science from the University of Illinois and is a member of a number of professional organizations, including the American Association of Candy Technologists and the Institute of Food Technologists.Michelle has published articles on sugar-free products, innovative ...
06/04/2008

Beneficial Bacteria

Lisa M. Sanders is a nutrition scientist at Tate & Lyle, Decatur, IL, with an expertise in the area of fiber and wellness carbohydrates. She obtained her Ph.D. in nutrition science from Texas A&M University, where she researched dietary fiber in the prevention of colon cancer.  The term “prebiotic” is relatively new, coined only in 1995 by researchers Glen Gibson and Marcel ...
05/29/2008

Formulating With Fiber

More and more food companies are starting to formulate products with fiber. This is important as most individuals only eat about half of the fiber they need in a day.
05/12/2008

Choosing Flavor

Stacey K. Walton is a food scientist at Tate & Lyle with an expertise in beverage applications. She earned her Bachelors of Science, Masters of Science, and Ph.D. degrees in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign. She has focused on food and beverage chemistry and sensory science throughout her education.  She has previously worked for ...
05/05/2008

Beverage Innovation

Stacey K. Walton is a food scientist at Tate & Lyle with an expertise in beverage applications.  She earned her Bachelors of Science, Masters of Science, and Ph.D. degrees in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign.  She has focused on food and beverage chemistry and sensory science throughout her education.  She has previously worked ...
 

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