Public Health: A Global Issue

Tate & Lyle’s global Commercial and Food Innovation Center, Hoffman Estates, Illinois, USA

Globally, a growing challenge exists in which individuals exceed their calorie needs while simultaneously not meeting their recommended levels of vitamins, minerals and fibre. In other words, the population is increasingly overfed and undernourished. Developed and developing countries are both impacted by this increasing global threat.

Across the globe people need to consume more fibre while reducing their sodium and caloric intake1. Public health authorities suggest these changes can positively contribute to overall health and wellness, as excess sodium and energy have been linked to chronic health conditions including heart disease and obesity2,3. At the same time, diets higher in fibre intake have been associated with reduced blood cholesterol and maintenance of blood glucose levels leading to decreased risk for heart disease and diabetes, as well as supporting gut health and regularity3.

To help improve diets and health, it’s important to meet consumers where they are by boosting the health and nutritional profile of the foods they already enjoy. As part of a healthy diet, people should regularly consume high-quality, nutrient-dense foods, including foods fortified with nutrients when such nutrients are known to be lacking4.

The Tate & Lyle Commitment 

Tate & Lyle is committed to helping consumers meet their nutrition, health and wellness needs as a global provider and leading innovator of high-quality ingredients that aim to increase fibre and reduce calories and sodium. Tate & Lyle makes a significant investment in nutrition science and innovation to provide the food and beverage industry with ingredients that have science-based benefits which help improve their products’ nutritional profiles while maintaining great taste, that include dietary fibres, sweeteners, and low sodium technologies.


  1. World Health Organization. Global Strategy on Diet, Physical Activity and Health. 2004. Geneva.
  2. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
  3. Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes: Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Washington, DC: National Academies Press; 2002/2005.
  4. NGO Civil Society Constituency. UN Standing Committee on Nutrition. World Nutrition Is Under Threat. 35th Session, Hanoi, Vietnam. 6 March, 2008.