Shanghai P.R. China (12 April 2012) Tate & Lyle, the global provider of ingredients and solutions to the food, beverage and other industries, showcased its market-driven innovations with the use of its new ingredients and applications at FIC 2012 (Food Ingredients China) held between 28 and 30 March in Shanghai.
“It was a pleasure to welcome our visitors and share with them the experience of how our new and existing ingredients, including sweeteners, texturants and our health & wellness range can make a difference to products capturing the latest market trends” said Adam Richardson, Vice President & General Manager of Speciality Food Ingredients, Tate & Lyle Asia Pacific.
Significant increases in input costs trigger the need for product optimization and cost saving
Attendees at a seminar hosted by Tate & Lyle heard first hand about Tate & Lyle's extensive ingredients and formulations expertise in optimizing the sweetness of beverages and flavouring to gain a competitive advantage. Visitors experienced the impressive Asia specialty drink concept, a Sour Plum OPTIMIZE™ drink, sugar optimized with SPLENDA® Sucralose, the leading sucralose brand that maintains great sugar like taste while reducing cost and calories and combines well with other sweeteners.
Trend for natural food & beverages
Desire for more natural products is a growing trend and 86% of Chinese consumers in Tate & Lyle’s research expressed that they would like products to be as healthy as possible. Through its REBALANCE™ service Tate & Lyle showed its great tasting, calorie and sugar reduced herbal tea sweetened with PUREFRUIT™ Monk Fruit Extract. New PUREFRUIT™ Monk Fruit Extract offers a richer taste of sweetness with zero calories making diet versions possible for beverages with a “natural” positioning. The clean sweetness of PUREFRUIT™ makes it an ideal choice for manufacturers seeking to produce great tasting products with natural ingredients.
Growing consumer desire to lower dietary fat intake and reduce metabolic heat, fosters preference for baked snacks over deep fried
Tate & Lyle’s crispy coated nuts CREATE™ concept demonstrated how the processing for snacks can be easily converted from deep fried to oven baked while maintaining the texture that consumers prefer. The use of MERIGEL™ 300 in the coating develops the crispy or crunchy texture and mouth feel improvement using an oven baked process with a cleaner product label.
Demand for 'healthy' treats gives rise to the dairy dessert segment
With a growing need for a ‘healthy’ treat, a dairy dessert market is emerging in China. In response to this growing segment, Tate & Lyle has introduced a Chocolate Dessert CREATE™ prototype, a tasty lower fat dairy dessert with an enhanced creamy mouthfeel. Lowering the fat in dairy products impacts the creaminess and mouthfeel. However by adding CREAMIZ™ fat replacer starch and HAMULSION® food stabiliser system, a low fat dessert can taste just like the full fat version.
“With a long established history in providing innovative products and market insights, Tate & Lyle’s aim is to be the creative fuel for food manufacturers in developing products that capture and stay ahead of market trends. Through innovation, in partnership with Tate & Lyle, our customers win in the market” said Adam Richardson.