Not only are manufacturers facing increased consumer pressure to reduce sugar and calories in their products, demand for ingredients that are perceived to be “natural” or “clean” is also influencing product formulations in the food and beverage market.
According to a recent report from global market research group Mintel, the percentage of global beverage formulations using stevia increased by an impressive 161% between 2012 and 2017. Food formulations featuring the sweetener also increased by a healthy 57% during the same five-year period.
Many early versions of stevia extract were limited in their inclusion level due to a bitter lingering aftertaste. Using these products beyond a low inclusion rate negatively impacted the ultimate taste and consumer acceptance of the product. But, recent stevia extract innovations have greatly expanded the offerings, including options that allow significantly higher inclusion rates with no negative aftertaste. As a result, stevia is fast becoming the plant-derived sweetener of choice.
At Tate & Lyle we understand the need to develop your product range to meet consumer trends and requirements for plant-based or more ‘natural’ sweeteners. Our diverse ingredient portfolio offers a wide range of ingredients that can be used individually or in combination to help manufacturers create extraordinary reduced sugar and calorie products that delight consumers.
Tate & Lyle and Sweet Green Fields have partnered to present a full range of stevia solutions suitable for any application, bringing to the table decades of stevia expertise, a unique sweetener formulation experience, thousands of recipes, supply security and traceability, and a global team of experts available to tackle your toughest challenges.
TASTEVA® Stevia Sweetener delivers a better-tasting solution that’s suitable for use in sugar-free, no-sugar-added and reduced-sugar beverages and foods. TASTEVA® Stevia Sweetener, a key element of our speciality sweetener portfolio, minimises the bitter aftertaste of stevia and eliminates the need to use masking ingredients in reduced-sugar formulations.
Our ingredient solutions are just another example of how we make food extraordinary.