(CHICAGO, USA) – 8 July 2016 – Tate & Lyle, a leading global provider of food ingredients and solutions, serves up food-truck-inspired fare that delivers on global flavor trends at the Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago, July 17–19 (booth #1248). Influenced greatly by a new generation of consumers, the menu consists of a label-friendly sweet street taco; a fiber-enriched summer mango gazpacho; a reduced-calorie/reduced-sugar spicy chocolate milk and a gluten-free cinnamon-sugar donut.
“This year, the IFT menu showcases our extensive portfolio of solutions for extraordinary eating experiences that are driven by global consumer demands,” said Luis Fernandez, Senior Vice President of Global Applications for Tate & Lyle. “We are thrilled to present this creative lineup during IFT’s hallmark event, where ideas are exchanged and innovations are introduced.”
These new creations feature innovative ingredients from Tate & Lyle’s broad portfolio to deliver outstanding results for food and beverage manufacturers and their consumers. The featured ingredients include the newly introduced CLARIA® Delight tapioca-based starches and other texturants to help customers create sensory experiences that today’s consumers expect; sweetening solutions to achieve sugar and calorie reduction; and a diverse fiber portfolio that helps manufacturers create “better for you” products.
Clean-Label Starches Deliver Extraordinary Food Textures
Tate & Lyle introduces an extension of its innovative line of CLARIA® Functional Clean-Label Starches, CLARIA® Delight tapioca-based starches. Launched at the IFT Food Expo this year, CLARIA® Delight starches enable manufacturers to formulate products with cleaner labels while maintaining excellent taste, texture, color and performance.
Attendees can experience the new CLARIA® Delight tapioca-based starches in a hand-crafted sweet street taco. The label-friendly taco showcases the clean-label texturant portfolio from Tate & Lyle to deliver softness in the tortilla, creamy decadence in the mousse and a pleasing thickness in the sauce.
The number of products launched with “clean-label” claims* continues to grow across the globe. According to Innova (2015), 28% of new products launched in 2015 had one or more “clean-label” claims compared to 26% in 2014 and 24% in 2013. Because of this, Tate & Lyle continues to innovate in the clean-label starch category to provide manufacturers with additional tools to create on-trend food and beverage products for their consumers.
Innovative Sweetening Solutions Reduce Calories and Sugars
Launched in February 2015, DOLCIA PRIMA® Allulose, a low-calorie sugar with all the functionality of table sugar but with 90% fewer calories, is featured in a spicy chocolate milk. This beverage offers all of the indulgence expected without the guilt thanks to Tate & Lyle’s sweetener toolbox, which also includes PUREFRUIT™ Monk Fruit Extract, TASTEVA® Stevia Sweetener and KRYSTAR® Crystalline Fructose. Combining these ingredients achieves the calorie and sugar reduction consumers are seeking, without sacrificing taste.
Additionally, Tate & Lyle Food Systems developed a gluten-free base in a cinnamon-sugar donut, providing the taste and texture of a cake donut with excellent freeze-thaw stability.
“More health-conscious consumers seek ‘indulgence alibis’ to enjoy food purely for pleasure,” said Amy Lauer, North American Marketing Manager for Tate & Lyle. “Delivering solutions that allow manufacturers to deliver “better for you” versions of their product without sacrificing taste and texture is a key to success.”
Fibre Enrichment Solutions Address Manufacturer Challenges
The growing awareness of the health benefits associated with consuming dietary fibres has prompted consumers to become more conscious of food and beverages that contain them. With broad expertise in fibre research, Tate & Lyle has a diverse portfolio to help manufacturers achieve a range of labeling options and health-benefit claims across a variety of food and beverage categories.
Expo attendees can savor a summer mango gazpacho enriched with PROMITOR® Soluble Fiber that provides clean taste and texture and offers exceptional digestive tolerance.
In addition to PROMITOR® Soluble Fiber, Tate & Lyle’s fiber portfolio includes STA-LITE® Polydextrose, which also provides fiber enrichment without impacting taste and texture. The newest addition to the portfolio, PromOat® Beta Glucan is a soluble oat fiber made from non-GM Swedish oats that can help maintain healthy blood cholesterol and contribute to front-of-pack fiber claims.
Innovation in Action
Tate & Lyle is dedicated to advancing research and technology that illuminates fibers’ impact on health and wellness. Andrew Hoffman, PhD, Director, Wellness Product Development, Tate & Lyle, and Dr. Connie Weaver, PhD, Head of the Department of Nutrition Science at Purdue University, will present the most recent research conducted by Tate & Lyle on the topic during the session, “Innovative Technology and Emerging Research on Fibers’ Role in Gut Microbiome and Bone Health” on Sunday, July 17, at 7:15 a.m.
On Tuesday, July 19, from 2–4 p.m., Tate & Lyle application scientists will participate in Poster Session 6, leading discussions on the following topics: Influence of Starch Swelling Volume and Degree of Cook on Casein Gelation and Texture Development of Yogurts; Control of Emulsion Stability in Reduced-Fat Salad Dressing Through Understanding of Factors Dictating Phase Behavior; Implication of Starch-Thickening Behavior on Emulsion Formation, Stability and Finished Product Texture of Salad Dressings; and Influencing the Uniformity of Fabricated Potato Crisps Through Starch Selection.
Finally, Tate & Lyle will present the award to the winning team in the IFTSA Developing Solutions for Developing Countries (DSDC) Competition. The presentation takes place Tuesday, July 19, at 11 a.m. in Tate & Lyle’s booth
“Tate & Lyle is honored to be the new sponsor of this program,” said Sarah Scholl, Bakery Team Lead for Tate & Lyle and one of the judges for the competition. “These students demonstrate true innovation in developing solutions for some of the world’s greatest concerns related to food availability, nutrition and health.”
