Committed to solving the demands of today’s consumer with reduced sugar and calories, and the desire for clean label products and improved nutrition, Tate & Lyle is showcasing its extensive portfolio of sweetener, texturant, and fiber ingredients, alongside its stabilization expertise.
A world-leading provider of solutions and ingredients invites food and beverage manufacturers to ‘experience the extraordinary’ at booth 5353 and booth 5557 (the latter focused on Tate & Lyle’s Allulose expertise).
Transforming with Texture
With 76% of consumers claiming to read ingredient labels, the clean label trend is more relevant than ever (according to the Tate & Lyle Global Ingredient Tracker 2017). Among clean label claims in new products, Non-GMO claims have seen the largest increase, up 13% between 2014 and 20182. As a result, Tate & Lyle’s line of CLARIA Functional Clean Label Starches is expanding to meet the needs of its customers. Two new varieties are being introduced: CLARIA Essential 330 LM, which improves moisture management in dry soups and sauces, and a new CLARIA Instant product designed for improved dispersion, usually required in formulations with high solid content and foods processed under low shear conditions such as bakery cream fillings.
Both of these products offer the benefits of the entire CLARIA line. The label simply as corn or tapioca starch, have functionality similar to a modified starch, and deliver a neutral color and taste desirable in a clean label product.
In addition, several new Non-GMO starches are being added to Tate & Lyle’s existing range including new film formers, gelling, thickening, bulking and functional powder starches.
To help formulators understand how to innovate with these and other starches, Tate & Lyle recently launched its Texture University webinar series. This is the first series of its kind designed by scientists for scientists and has been extremely well received. To date, over 1,000 scientists have participated in the first two webinars. The third module in the series, Formulating with Instant Starches, will be offered on 18 June at 10 am CST. You can register here.
You can find out more about Tate & Lyle starches and future Texture University webinars at www.tateandlyle.com/news/webinar-texture-university-formulating-instant-starches
Sweetening the Solution
Tate & Lyle is a leader in sweetener innovation, providing technologies to help manufacturers effectively meet consumer demand for reduced sugar and calories without compromising on taste.
It recently added to its portfolio with the launch of ZOLESSE Natural Flavor (per FDA definition). Non-GMO ZOLESSE is a glycosylated stevia extract that labels as a natural flavor with a clean taste profile and highly competitive cost in use. ZOLESSE is particularly effective at reducing the bitterness associated with astringent flavors and high-protein products. Sensory data indicates that a stevia sweetener in combination with ZOLESSE in a 70% sugar reduction beverage has less off-taste (less bitter perception, less sweet linger and less off-taste than stevia sweetener alone and is preferred in sensory testing).
Tate & Lyle’s DOLCIA PRIMA Allulose in both syrup and crystalline forms is a real breakthrough ingredient for the food and beverage industry. DOLCIA PRIMA Allulose offers the bulk, texture and same clean, sweet taste of sugar (sucrose) but with only 0.4kcal/g. It is especially appealing given the FDA’s recent decision to exclude the ingredient from the total and added sugars line on the Nutrition Facts panel in the US.
“The FDA’s decision makes our DOLCIA PRIMA Allulose an even more valuable tool in the formulator’s toolbox, clearing the way for our food and beverage customers to reap the full reward for incorporating allulose into their products,” said Abigail Storms, vice president, Sweetener Platform Innovation at Tate & Lyle. “This is just one more example of our commitment to help food and beverage manufacturers respond to consumer demand.”
Fortifying with Fibers
Tate & Lyle’s portfolio of fibers, including PROMITOR Soluble Fiber, enables it to offer solutions for fiber enrichment, sugar reduction and a variety of health benefit claims without sacrificing taste or consumer satisfaction.
"By partnering with a supplier that has a broad portfolio of qualified dietary fiber ingredients, manufacturers can achieve claims that are best suited for their target audience," said Mervyn De Souza, vice president health & wellness technical platform lead at Tate & Lyle.
PROMITOR Soluble Fiber makes it easy to meet consumer demand for more fiber. Thanks to its clean taste, consumer-friendly labeling, ease of use and superior digestive tolerance, PROMITOR is the ideal ingredient for fiber enrichment and/or sugar reduction.
Dedicated to continuous innovation in fiber application and research, Tate & Lyle recently held its inaugural Fiber Symposium, “Not All Fibers Are Created Equal,” at its Innovation Centre just outside Chicago. Leading food experts and scientists gathered from around the world to participate in interactive sessions, learn more about industry challenges, and share the science behind and the benefits of Tate & Lyle’s fiber ingredient solutions. Attendees learned firsthand about the implications of the new fiber labeling regulations from the FDA, including the new regulatory definition for dietary fiber (met by Tate & Lyle’s full portfolio of fibers), and the increase in the recommended daily value of fiber.