They expect the same satisfying mouthfeels, velvety textures and bold flavours, but in products that fit their modern, health-conscious lifestyles.
Options like cleaner, plant-based options, with reduced additives, sugar and salt.
Common culinary challenges we can help you overcome
Whether it’s low-fat creamy dressings, salt-reduced savory sauces or shelf-stable soups with a fresh cooked feel, our experts have spent decades helping customers innovate products that perform perfectly, from the first pour to the last drizzle.
A snapshot of our category expertise
Designing a texturally appealing low-fat mayonnaise at an affordable price can be challenging. With our processing expertise and plant-based starches and texturants, we can help you reduce fat and achieve a smooth, creamy mouthfeel while keeping recipe costs down.
Formulating egg-free mayonnaise without compromising texture, viscosity or stability isn’t easy. With our expert solutions, we can replicate the functional benefits of eggs, helping you offer vegan options with clean labels, extended shelf life, and above all, provide the creamy mouthfeel consumers expect.
Producing cost-efficient, vegan-friendly pourable dressings is becoming increasingly challenging. With our portfolio of functional stabiliser and mouthfeel solutions, we can help you devise delicious allergen-free, eggfree options, simplifying formulation and reducing costs.
Reducing sugar and tomato in tomato-based sauces often leads to weak, unappealing results. With our sweeteners, fibres and starches, you can replace sugar, restore bulk and enhance mouthfeel, helping you cut production costs without compromising quality or taste.
Creating soups and broths with premium tastes and mouthfeel without sacrificing stability can be difficult. Using plant-based ingredients, we can help you craft rich, wholesome products that last longer on the shelf, with velvety textures and inviting flavours in every spoonful.
Introduce novel textures of formulations can often compromise the crunchy texture of coatings. Using our plant-based starches and texturants, you can achieve gluten-free, ‘better-for-you products’ that keep a lighter, crisper bite.
Satisfaction and performance shouldn't be a trade-off. Collaborate with us to solve your toughest formulation challenges and deliver perfection in every pour, dollop and drizzle.
Frequently Asked Questions
Manufacturers want to reduce salt, sugar, fat and additives while preserving authentic textures, bold flavours and a home-cooked experience. Consumers also expect convenient products to fit health-conscious lifestyles. Tate & Lyle combines advanced texturants and functional ingredients to protect mouthfeel, satisfaction and performance.
Plant-based starches and fibres can build natural body, smooth cling and dependable stability in soups, sauces and dressings. Tate & Lyle selects these ingredients according to the required viscosity, texture, processing conditions and label objective so cleaner formulations still perform consistently.
Fat and sugar provide more than nutrition; they also affect viscosity, body and flavour delivery. Tate & Lyle uses sweeteners, fibres, starches and texturants to replace this functionality, helping reduced recipes maintain creaminess, mouthfeel and a balanced flavour profile.
Tate & Lyle develops stabiliser systems that support emulsion stability, freeze-thaw tolerance and reliable quality from production to consumption. This helps soups, sauces and dressings maintain a consistent appearance, texture and eating experience throughout their intended shelf life.
Yes. Tate & Lyle uses processing expertise, plant-based starches and texturants to reduce fat while restoring a smooth, creamy mouthfeel. The approach can also help keep recipe costs down, balancing sensory quality with affordability.
Egg-free mayonnaise can be difficult to stabilise because eggs contribute texture, viscosity and emulsion functionality. Tate & Lyle uses tailored solutions to replicate those functional benefits, supporting vegan options with clean labels, extended shelf life and the creamy mouthfeel consumers expect.
Tate & Lyle's functional stabiliser and mouthfeel solutions can support allergen-free, egg-free pourable dressings while simplifying the formulation and reducing cost. The solution is designed to preserve flow, emulsion stability, taste and the desired consumer experience.
Reducing sugar or tomato can leave sauces weak in body and flavour. Tate & Lyle combines sweeteners, fibres and starches to replace sugar, restore bulk and enhance mouthfeel, helping manufacturers lower production costs without unnecessarily sacrificing quality or taste.
Using plant-based ingredients, Tate & Lyle helps formulators create rich, wholesome soups and broths with velvety textures and inviting flavours. The formulation can also be designed for longer shelf life and a fresh-cooked feel, depending on the application and processing brief.
Yes. Plant-based starches and texturants can help create gluten-free, better-for-you batters and coatings with a lighter, crisper bite. Across the wider category, Tate & Lyle supports performance from the first pour to the last drizzle, including spoonable, pourable and coated applications.