Bakery & Snack Applications Solutions for Healthy Baking
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Bakery and Snacks

Consumers want the real thing, but better.

From cakey crumbs to signature snaps, consumers love to savour the perfect bite, but the stakes have changed. 

They’re no longer choosing between a moment of reward and a lifetime of wellness. Today’s consumer demands it all: added fibre and nutrients, clean labels, health benefits, sustainability and ultimate satisfaction.

 

We’re with you, from concept to crust.  

Whether it’s gluten-free crackers with a perfect crunch, sugar-reduced muffins that stay moist, or fibre enriched snack bars packed with protein, we can help you balance great taste, clean labels, and nutritional benefits. 

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Common bakery challenges we can help you overcome

Tate & Lyle's Bakery Solutions - Functional & Fortified
Functional and fortified
Integrating fibres and proteins to improve nutritional profiles, extending shelf life, and maintaining softness and structure.
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Tate & Lyle's Bakery Solutions - Mouthfeel
Mouthfeel
Using starches, fibres and plant-based texturisers to manage moisture, control firmness and deliver satisfying mouthfeel.
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Tate & Lyle's Bakery Solutions - Clean label
Clean-label and sustainable
Combining sustainably sourced starches derived from corn, citrus fibre combined with hydrocolloids to improve stability, while supporting simpler labels.
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A snapshot of our category expertise

Nutrition / Snack bars

Formulating reduced-sugar snack bars can often have a negative impact on bulk, texture and shelf life. Using low-calorie sweeteners and soluble fibres, we can help you maintain structure and moisture, creating delicious, soft, nutrient-rich products that stay fresher for longer.

Bakery fillings

Designing clean-label fillings can sometimes compromise taste, texture and shelf life. Using our nature-derived starches, hydrocolloids and fibres, we can help you create smooth mouthfeel, balanced flavour, consistent structure, and greater heat stability.

Crackers

Formulating crackers with ingredients derived from nature and a distinctive, satisfying crunch can be tough. With our nature-derived starches, hydrocolloids and fibres, we can work together to create innovative shapes, tastes and mouthfeel, producing crackers with a crispy bite and clean-label appeal

Cakes

Finding an effective alternative for eggs in cake recipes can be tricky, often compromising structure, volume and taste. With our emulsification and gelling solutions, we can help you achieve partial egg replacement, while giving consumers the same light, tender crumb and consistent quality they’re used to.
When it comes to bakery, we mean business.

Bakery is one of our oldest specialties. From the beginning, we’ve helped shape crumbly textures and chewy tastes. Today, we’re collaborating with customers around the world to bring forward the next generation of bakes.