All of our sugars are suitable for vegans, except Tate & Lyle Traditional Royal Icing Sugar, which contains egg white.

We have an agreement with our suppliers that we will take only raw sugar extracted only from non-genetically modified cane.

All of our sugar products are suitable for vegetarians.

We currently hold Kosher Certification for: Tate & Lyle Granulated Sugar, Tate & Lyle Caster Sugar, Tate & Lyle Icing Sugar, Tate & Lyle Traditional Royal Icing, Dark Brown Soft Sugar, Light Brown Soft Sugar, Tate & Lyle Demerara Sugar, Tate & Lyle Organic Demerara Sugar, Tate & Lyle Sugar Cubes Plus all New Taste Experience Brown and Golden sugars.

The London Beth Din audits our premises and production procedures twice a year and issues certification on the basis of this audit.

Tate & Lyle Sugars strives to produce sugars and syrups containing natural ingredients. In some instances, we have added products that carry an E number to enhance performance. Currently E330 (citric acid) is added to Tate & Lyle Jam Sugar and Tate & Lyle Traditional Royal Icing Sugar and some of our flavoured syrups to ensure an adequate set and to improve flavour. Citric acid is found in living organisms and is a normal intermediate product in the metabolism of carbohydrates. Maize starch anti-caking agent is used in Tate & Lyle Icing Sugar to absorb moisture from the air, so that your sugar will not be lumpy or hard in texture. Under today’s law on European food standards, every additive or preservative put into food must be identified and given a number that have been shown to be safe, which is its E-number. All E-numbers present in UK food and drinks are regulated by the Food Standards Agency Tate & Lyle strives to produce sugars and syrups containing natural ingredients. In some instances, we have added products that carry an E number to enhance performance. Currently E330 (citric acid) is added to Jam Sugar and Traditional Royal Icing Sugar to ensure an adequate set and to improve flavour. Citric acid is found in living organisms and is a normal intermediate product in the metabolism of carbohydrates. Maize starch anti-caking agent is used in Tate & Lyle Icing Sugar to absorb moisture from the air, so that your sugar will not be lumpy or hard in texture.

Sugar is a natural preservative and does not deteriorate under suitable storage conditions. Crystalline sugar products will, if suitably stored, remain safe to be consumed almost indefinitely. Under some conditions brown sugars may go hard, but they can be returned to their original consistency by placing in a bowl covered with a damp cloth overnight. However, Stevia and Royal Icing sugar will feature a Best Before Date due to containing more than sugar within their ingredient list.

Simply place it in an airtight container.

All our Tate & Lyle sugar products are fine for pregnant women – even the dried egg white in royal icing sugar has been pasteurised and so is safe for pregnant women to eat.

All Tate & Lyle cane sugar products can be stated as gluten free.

Since pectin is a polymer containing galacturonic acid, which may digest to galactose, you may wish to avoid Tate & Lyle Jam Sugar.

No Tate & Lyle sugar products contain nuts.

Only Tate & Lyle Traditional Royal Icing Sugar, which contains dried egg white.

Tate & Lyle sugar products do not contain milk or milk derivatives.

Lyle’s Squeezy Syrup Chocolate flavour contains 6.6% fat. All our other Tate & Lyle sugar products are fat and cholesterol free.

None of our Tate & Lyle sugar products contain monosodium glutamate.

It contains more of the components of the original sugar cane, which are responsible for its characteristic cane flavour. However, the differences between brown and white sugar are nutritionally insignificant in a well balanced diet.

We currently hold Halal Certification for: Tate & Lyle Granulated Sugar Tate & Lyle Caster Sugar Tate & Lyle Preserving Sugar Tate & Lyle Icing Sugar

The European Halal Development Agency audits our sites on an annual basis and certification is given based on compliance with their manufacturing standard.

We have both listened to how our friends used these sugars and had first-hand experience which suggested not every recipe required a full 1kg of sugar. Waste is never good and so we have looked to reduce the frustration of storing lots of unused bags of sugar by offering both large and small packs.

Quite simply – sugars can have different moisture content and crystal sizes which give different volume. This results in some sugars having a variable bulk density which means that they can take up more or less room in the bag and require bigger and smaller bag.

This should be seen as the most exciting new sugar to have been launched in the UK in a generation. It has very distinctive taste profiles that truly present and hero the great flavour that this range of sugars offers. The Golden Syrup sugar is rich, bold and beautifully distinctive with a luscious, lingering sweetness. So it would enhance any cakes, glazes and desserts. Look for more great “inspired” recipes on the Golden Syrup Sugar webpage.

The inspirations are drawn from the true histories and geographies that have helped inspire bringing together this collection and great variation of different sugar types. They reflect processes, styles and key cane sugar production areas across the globe that Tate & Lyle Sugars has had a relationship with.

No, except for Demerara, these are all entirely new sugars that have been produced to optimise their distinct flavour profiles in order to create an effective range of different brown and golden sugars with clear and understandable distinctly different uses.

No we are not coating white refined sugar with molasses. Like all other cane sugar products we vary the degree of molasses coating on the sugar crystal.

Mingling is a name used for a valuable industrial process within the sugar industry which enables our skilled production team to blend the best flavours using differing degrees of molasses. So like a mixologist or a coffee baristas, yes we blend the best flavours to deliver the best results and great tasting flavour. All different brown and golden sugars have by definition varying degrees of molasses content to enable them to be uniquely different.

To make a traditional hard set icing, first sift the royal icing sugar. Put 2 tbsp of water in a large mixing bowl and beat in 250g of the sugar. Add the remaining water and sugar and beat again until the icing is standing in straight peaks : this takes 10-15 min by hand or 5-7 minutes using an electric mixer. Our cook’s tips : If the icing is too runny, add a little more sugar. If the icing is too stiff, add a few drops of water. To make a softer set icing, beat in 1 tsp of glycerol. To make a snow scene beat in 3 tsp of glycerol, apply evenly to the marzipan surface of the cake, then make peaks with the back of the spoon. To make flat icing, beat in 1 tsp of glycerol, cover and leave to stand for 24hrs in a cool place. After standing, beat to restore consistency: always apply over a layer of almond paste.