Plant-based, low-sugar and low-fat prototypes at FiA!


Food Ingredients Asia (FiA) returns in September, with Tate & Lyle hosting booth G22 to showcase how our innovative solutions can help companies meet consumer demand for healthier, tastier, and more sustainable food and beverage options.

Low-fat mayonnaise pot

From 7-9th September at the Jakarta International Expo, Jakarta, Indonesia, you can stop in and speak to our friendly and knowledgeable team on the expo floor and sample some of the innovative, on-trend prototypes featuring our ingredients. Our experts in the Soups, Sauces and Dressings category, have been working on a plant-based, low-fat mayonnaise, a Korean fried chicken batter with improved crunch, or healthier Sambal Bangkok table sauce with 25% lower sugar.

Our beverages team have a selection of tea and coffee prototypes with reduced sugar, and our bakery experts have been working on a chewy mochi bread, wafer sheets with an enhanced crunch, and a bakery-stable fruit filling. Finally, our dairy team will have prototype samples of a long shelf life drinkable yoghurt, a plant-based yoghurt option, and a vanilla soft-serve ice cream with improved creaminess, all featuring our Stabilisers and Functional Systems expertise.

But that’s not all! FiA visitors can also stop by three of our exclusive, ticket-only insight sessions hosted by our category experts!

WHAT’S NEXT FOR DAIRY? - Be a market innovator by expanding into new concepts of dairy applications from long shelf-life yoghurt to vegan plant-based yoghurt. Join our expert speakers Karen Poi, Regional Marketing Communications Manager-ASEANI & North Asia, and Loh Jia Xin, Dairy Application Scientist , Global Ingredient Technology, for this half hour session, 1.45-2.15pm on 7 September 2022. Register here

MASTERING FOOD TEXTURE - In this seminar, our texturants experts will help you discover how phase-volume and starch selection can help you achieve your consumers’ desired mouthfeel and taste sensation. Presented by Silawan Somboonchan, Senior Scientist, Global Ingredient Technology, and Hsieh Chaofeng, Associate Principal Scientist, Global Ingredient Technology from 2.30-3pm, 7 September 2022. Register here

STEVIA FOR NATURALLY GREAT TASTE – This half hour session focuses on the latest stevia innovations and how you can achieve a high level of sugar reduction while still delivering the taste and mouthfeel that consumers love. Join Wong Hwee Min, Beverage Technical Lead, and Kate Yeo, Head of Category Development & Planning, Asia Pacific, from 3.15-3.45pm on 8 September 2022. Register here

If you’re heading to FiA next week to see how Tate & Lyle can help you innovate for healthier, tastier food and drink to reach evolving consumer demands, get your visitor pass here.

More links:

Discover our dairy expertise here

Discover our sugar reduction expertise here

Discover our bakery expertise here

Discover our soups, sauces and dressings expertise here