Today’s consumers want the ultimate indulgent experience without the compromise, seeking out treats that align with their long-term health goals.
The new "better-for-you" standard is here: clean, nature-based ingredients and playful flavours that reduce calories and sugar without compromising satisfaction.
Common confectionery challenges we can help you overcome
Whether you’re reformulating for sugar reduction or creating fortified, flavourful treats, we bring decades of expertise to every confectionery challenge.
Gum drops
Fortified or enriched gummies
Chocolate
With our decades of expertise, we can help you formulate sweet treats that delight the senses, hitting the sweet spot between indulgence, nutrition and value.
Frequently Asked Questions
Manufacturers are being asked to modernise traditional recipes, reduce sugar and calories, use cleaner and more nature-based ingredients, manage cost and improve processing efficiency. The challenge is to do all of this without losing the sensory soul of the treat: its flavour, chew, bite, melt and indulgence.
Yes. Tate & Lyle combines sugar-reduction, mouthfeel and fortification expertise to help treats align with health goals while preserving satisfaction. The formulation is designed around the complete sensory experience so nutrition and indulgence do not become opposing choices.
Plant-based starches can make selected confectionery formulations more process-friendly and significantly reduce stoving time. This can save time, energy and cost while helping the finished product retain the desired sweet flavour and chewy texture.
Pectin and carrageenan can be used as nature-based gelling and texturising options to create rich, gelatin-like textures. Tate & Lyle applies these ingredients according to the required chew, bite, clarity, stability and manufacturing process.
Yes. Tate & Lyle supports fortified and enriched confectionery by combining essential vitamins and minerals with sweeteners, gelling agents and texturants. The objective is a stable, enjoyable product with the sweetness and soft, chewy texture consumers of different ages expect.
Tate & Lyle uses plant-based starches to help clean-label gum-drop formulations remain process-friendly while maintaining taste and texture. This can reduce time, cost and resource use without giving up the sweet flavours and chewy bite consumers love.
Fortification can make gummy texture and stability more difficult to manage. Tate & Lyle combines sweeteners, gelling agents and texturants to build soft, chewy gummies with balanced sweetness and dependable performance, tailored to the nutrition and process brief.
Sugar reduction can affect chocolate mouthfeel, melt and depth of flavour. Tate & Lyle combines formulation expertise with sweeteners and texturants to help preserve rich taste, silky texture and the indulgent sensory experience expected from chocolate.
Yes. Nature-based starches, pectin, carrageenan and other functional ingredients can support cleaner labels while also addressing texture, processing time and stability. Tate & Lyle matches the ingredient system to both the consumer proposition and manufacturing needs.
Tate & Lyle brings more than a century of confectionery experience and expertise across sweetening, mouthfeel, fortification, starches and hydrocolloids. The team helps formulators find the sweet spot between indulgence, nutrition, processing performance and value.