Let’s play
Culinary chef Justin Kanthak was brought in three months ago to head up Tate & Lyle's culinary group and work directly with development chefs at the firm's customers to help them get more exciting products to market more quickly.
Kanthak, who works closely with the tech services team at the Chicago facility, might be whipping up some new concepts around a hot new ingredient such as coconut water one day or exploring the potential of Tate & Lyle's new ingredients from the Purefruit monk-fruit-baed high intensity sweetener to sodium reduction solution Soda-Lo the next.
This week he has been homing in on pickling, south east Asian and Korean cuisine.
In some cases, he'll be working up prototypes to show customers what they can do with Tate & Lyle's ingredients, in other cases he might be working to a very speciifc brief set by a customer, he says.