Sugar and calorie reduction https://www.tateandlyle.com/ en Supporting the UAE to fight diabetes and obesity https://www.tateandlyle.com/news/supporting-uae-fight-diabetes-and-obesity <span>Supporting the UAE to fight diabetes and obesity</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Wed, 12/14/2022 - 13:01</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-12-14T12:00:00Z">14 Dec 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><h3>In 2022, working with the UAE’s Ministry of Industry and Advanced Technology and the UAE’s Food &amp; Beverage Manufacturers Group, we developed the Middle East’s first Sugar and Calorie Reduction Knowledge Building Programme.</h3> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/company-stories" hreflang="en">Company Stories</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="Supporting the UAE to fight diabetes and obesity" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="fb732fbe-dbe0-4841-9a8d-49b970907cb9" data-langcode="en" title="Supporting the UAE to fight diabetes and obesity" class="align-right embedded-entity"> <img src="/sites/default/files/UAE-article-tile.jpg" alt="Supporting the UAE to fight diabetes and obesity" title="Supporting the UAE to fight diabetes and obesity" typeof="foaf:Image" class="img-responsive" /></div> <p>The six-week programme, which focused on supporting food and beverage manufacturers in the Middle East to reduce the sugar and calories in their products, was held at our recently opened state-of-the art Customer Innovation and Collaboration Centre in Dubai.</p> <p>Attendees included customers, university representatives and government officials including from the Dubai Municipality, Saudi Food and Drug Authority and the Abu Dhabi Agriculture and Food Safety Authority.</p> <p><strong>Saleh Lootah, Chairman, UAE Food &amp; Beverage Manufacturers Group</strong> said: "This programme will help UAE food manufacturing companies get a faster route to market and maintain global standards. Tate &amp; Lyle’s state-of-art R&amp;D facilities are key to strengthening the sector in the region and crucial for investing in UAE national talent.<em>"</em></p> <h4>Areas covered in the programme for sugar and calorie reduction included: </h4> <ul><li>Reformulation</li> <li>How to make indulgent products healthier</li> <li>The importance of taste</li> <li>Overcoming cost challenges</li> <li>Nutritional data and regulatory challenges</li> </ul><hr /><h4><a href="https://www.tateandlyle.com/purpose">Discover more ways we're supporting healthy living and Transforming Lives through the Science of Food in our purpose report 2022</a></h4> <a href="https://www.tateandlyle.com/purpose"> <div alt="Purpose ad" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="0d6db3fd-5e0c-4ce2-a4e7-603b7cc7201b" data-langcode="en" title="Purpose ad" class="embedded-entity"> <img src="/sites/default/files/Purpose-teaser.jpg" alt="Purpose ad" title="Purpose ad" typeof="foaf:Image" class="img-responsive" /></div> </a> <p> </p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/health-wellness" hreflang="en">Health &amp; Wellness</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-reduction" hreflang="en">Sugar reduction</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Wed, 14 Dec 2022 13:01:08 +0000 mattwagg 17651 at https://www.tateandlyle.com Making chewy sweets without all the sugar https://www.tateandlyle.com/news/making-chewy-sweets-without-all-the-sugar <span>Making chewy sweets without all the sugar</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Thu, 11/24/2022 - 11:08</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-11-24T12:00:00Z">24 Nov 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><h3>What was your favourite chewy sweet as a kid?</h3> <div alt="Chewy sweets" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="fca3fdb1-1025-434d-9146-a119d42157f4" data-langcode="en" title="Chewy sweets" class="align-right embedded-entity"> <img src="/sites/default/files/Chewy-sweets-tile.jpg" alt="Chewy sweets" title="Chewy sweets" typeof="foaf:Image" class="img-responsive" /></div> <p>Many of us have fond memories of those fruity, tangy and perhaps even sour chewy sweets bought with pocket money or from the school tuck shop. They remain a firm favourite with young people (and adults!) today. The chews themselves have evolved, with confectioners having a far wider range of ingredients in their toolkits to make them that bit healthier to meet company sugar-reduction targets.</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/trends-and-insights" hreflang="en">Trends and insights</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><p><strong>Sanjiv Avashia, Tate &amp; Lyle Principal Scientist </strong>at our Customer Collaboration and Innovation Centre in Hoffman Estates, Chicago, US, explains how:</p> <p>“When making a fruit chew, we have a very long list of considerations when helping a confectioner customer to adapt a recipe,” he says. “Some apply in most reformulation projects, such as water activity and the impact on shelf-life, whereas others are specific to the product type, such as ’glass transition temperature’ i.e., the stage at which the chew mix transitions from soft paste into a solid material and back again when we’re eating it. From a process perspective, we also need to understand the impact of any ingredient changes we make, for instance on cooking efficiency or stability to avoid stickiness or clumping in the finished product.”</p> <p>“Recently, we’ve worked on customer products where we’ve used our <a href="https://www.tateandlyle.com/ingredient/dolcia-prima-allulose"><strong>DOLCIA PRIMA® Allulose</strong></a> and <a href="https://www.tateandlyle.com/ingredient/promitor-soluble-fibre"><strong>PROMITOR® Soluble Fibre</strong></a> to replace the sugar and corn syrup in the recipe and create a no added sugar<strong>*</strong> alternative chew with fewer calories,” Sanjiv continued. “We also use our heat and process stable <a href="https://www.tateandlyle.com/ingredient/tasteva-stevia-sweetener"><strong>TASTEVA M Stevia Sweetener</strong></a> to provide a clean, sweet taste.”</p> <p>Leveraging Tate &amp; Lyle’s confectionery expertise and testing equipment, our food scientists trial recipe adjustments to see how an adapted recipe performs in a production environment. “Cooked candy mass is pulled or stretched for between 20 and 30 minutes in batches, depending on the target level of air incorporation we’re looking for,” Sanjiv added. “Candy pulling achieves aeration, opacity and mild crystallisation to deliver smooth, cuttable and chewy texture without stickiness.”</p> <p>The end result? An enhanced recipe and process to deliver a delicious, non-sticky chewy candy with the sweet profile and flavour release consumers love but with a significant sugar reduction and a prebiotic fibre benefit. Sweet!</p> <p><strong>*</strong>Labelling and claims may vary by country. Consumer product manufacturers are advised to consult their own regulatory experts to determine appropriate labelling and claims for their products in the countries where they are marketed/sold.</p> <div data-embed-button="tal_embed" data-entity-embed-display="view_mode:media.embedded" data-entity-type="media" data-entity-uuid="e2004879-29cb-464e-8844-5b60907e0d41" data-langcode="en" class="embedded-entity"><div> <div class="field field--name-field-media-video-embed-field field--type-video-embed-field field--label-hidden field--item"><div class="video-embed-field-provider-twentythree video-embed-field-responsive-video form-group"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" src="https://videos.tateandlyle.com/v.ihtml/player.html?source=embed&amp;autoplay=0&amp;photo_id=81414878"></iframe> </div> </div> </div> </div> <hr /><h4>Related links:</h4> <p><a href="https://www.tateandlyle.com/our-expertise/sweeteners">Discover our Sweetener expertise</a></p> <p><a href="https://www.tateandlyle.com/our-expertise/confectionery">Discover our Confectionery expertise</a></p> <p><a href="https://www.tateandlyle.com/trends/sugar-reduction">Sugar reduction as a global consumer trend</a></p> <p> </p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/confectionery-1" hreflang="en">Confectionery</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-reduction" hreflang="en">Sugar reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sweeteners" hreflang="en">Sweeteners</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Thu, 24 Nov 2022 11:08:45 +0000 mattwagg 17621 at https://www.tateandlyle.com Tate & Lyle expands sweetener portfolio with ERYTESSE™ Erythritol https://www.tateandlyle.com/news/tate-lyle-expands-sweetener-portfolio-erytesse-erythritol <span>Tate &amp; Lyle expands sweetener portfolio with ERYTESSE™ Erythritol</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Wed, 11/16/2022 - 09:16</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-11-16T12:00:00Z">16 Nov 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>London, UK, 16 November 2022 - </strong>Tate &amp; Lyle PLC (Tate &amp; Lyle) is pleased to announce a new addition to its sweetener portfolio – ERYTESSE™ Erythritol. Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands our ability to help customers deliver on consumer demand for healthier, sugar and calorie reduced products, and extends Tate &amp; Lyle’s position as the world leader in ingredient solutions for healthier food and beverages.</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/category/press-releases" hreflang="en">Press Releases</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="ERYTESSE™ Erythritol tile logo" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="c9361caa-5c6b-47ef-b2fa-ee247650553b" data-langcode="en" title="ERYTESSE™ Erythritol tile logo" class="align-right embedded-entity"> <img src="/sites/default/files/ERYTESSE-Erythritol-tile.jpg" alt="ERYTESSE™ Erythritol tile logo" title="ERYTESSE™ Erythritol tile logo" typeof="foaf:Image" class="img-responsive" /></div> <p>ERYTESSE™ Erythritol has 70% the sweetness of sucrose and a similar temporal profile, with zero calories . It can be used in a range of categories, including beverages, dairy, bakery and confectionery. Erythritol fits well into our existing portfolio and can be used alone or in combination with natural sweeteners, like stevia and monk fruit, and high potency sweeteners like sucralose. It offers a full sugar-like taste experience and helps customers formulate sugar reduced foods and beverages at an acceptable cost in use. It can also be used to create sweetening solutions for manufactured food products, including bulking and mouthfeel when sucrose is reduced or removed. In addition, it offers good stability in high levels of heat or acidity during processing, making it suitable for a host of formulations.</p> <p>The Compound Annual Growth Rate for all new product launches globally with low/no/reduced calorie claims containing erythritol (either on its own or in combination with other sweeteners such as stevia and sucralose) for the last five complete calendar years was 22% , indicating strong and consistent demand for erythritol. The strategic partnership agreement will provide security of supply and can meet both the short-term and long-term demands of our customers.</p> <p>The perception and awareness of the benefits of erythritol are increasing with 67% of industry professionals feeling positive about the ingredient, and an increasing number of US consumers likely or very likely to buy a product which contains erythritol now at 23% (up from 6% in 2020 ).</p> <p><strong>Abigail Storms, Global Head of Sweeteners, Tate &amp; Lyle, says</strong>: “Consumers are increasingly switching to sugar reduced products, so manufacturers are looking for more sweetening solutions that will help them reformulate and still deliver the taste and texture consumers will love. ERYTESSE™ Erythritol has a clean taste and bulking properties that make it perfect for helping manufacturers meet this demand, and as such it strengthens our existing sweetening toolbox, as well as our overall portfolio.</p> <p>“It forms part of our commitment to transform lives through the science of food and helps our customers to meet consumer expectations for making healthy food tastier and tasty food healthier.”</p> <p><strong>ENDS</strong></p> <p><strong>For more information contact:</strong><br /> Anna Taylor-Elphick<br /> Senior Manager, Global Corporate PR, Tate &amp; Lyle<br /><a href="mailto:mediarelations@tateandlyle.com">mediarelations@tateandlyle.com</a><br /> +44(0)7766361515</p> <hr /><p><sub><sup>1 This information value may vary from country to country, we recommend reviewing applicable local regulation.<br /> 2 Regnat K, et al. Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595<br /> 3 Mintel GNPD, 2017 - 2021, 5 Year CAGR, October 2022<br /> 4 Tate &amp; Lyle USA Ingredient Tracker Wave 4, 2022. QB4 Below is a list of ingredients that are commonly used in food or drinks. Which of these ingredients are you aware of? QC1 Please indicate what impact, if any, these ingredients typically have on your purchase decision if you read it on the label of a product you were thinking about purchasing (variable base sizes)</sup></sub></p> </div> </div> </div> <div class="field field--name-field-reusable-component field--type-entity-reference-revisions field--label-hidden field--items"> <div class="field--item"><div class="paragraph paragraph--type--block-reference paragraph--view-mode--default" id="paragraph-34531"> <div class="field--in-border-title"></div> </div></div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Wed, 16 Nov 2022 09:16:57 +0000 mattwagg 17611 at https://www.tateandlyle.com How can stevia open up opportunities for manufacturers in Europe? https://www.tateandlyle.com/news/how-can-stevia-open-opportunities-manufacturers-europe <span>How can stevia open up opportunities for manufacturers in Europe? </span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Wed, 10/05/2022 - 12:29</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-10-06T12:00:00Z">06 Oct 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>Within the food and beverage sector we see many global consumers trends influencing new product development. In Europe, there has been growth in two trends, in particular – <a href="https://www.tateandlyle.com/trends/plant-based">plant-based</a> and <a href="https://www.tateandlyle.com/trends/sugar-reduction">sugar reduction</a>.</strong></p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/trends-and-insights" hreflang="en">Trends and insights</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="Child eating reduced sugar snack" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="56457fcb-28b9-4b52-837c-93336d8749b6" data-langcode="en" title="Child eating reduced sugar snack tile" class="align-right embedded-entity"> <img src="/sites/default/files/Child-eating-reduced-sugar-snack-tile.jpg" alt="Child eating reduced sugar snack" title="Child eating reduced sugar snack tile" typeof="foaf:Image" class="img-responsive" /></div> <h3>What is plant-based?</h3> <p>Consumers are seeking products that are better for them and better for the planet. They are drawn to products that are plant-based because positive health outcomes and environmental impacts are associated with plant-based eating.</p> <p>According to Mintel data<sup>1</sup>, over the past five years, plant-based food and beverage launches grew 14% in Europe.</p> <h3>What is sugar reduction?</h3> <p>Consumers are looking for ways to get healthy and stay healthy. One recommendation to achieve better health is to reduce the amount of sugar in your diet. However, consumers are torn between reducing sugar and maintaining a great taste experience.</p> <h3>How can stevia provide an opportunity for manufacturers in Europe?</h3> <p>According to market data, it seems that both of these trends are connected and driving growth in food and drink product launches in Europe. In fact, product launches in Europe that show plant-based and sugar reduction claims together grew 18%<sup>2</sup> over the past five years (CAGR).</p> <p>As a plant-based sugar alternative, stevia delivers on both trends, while still making great-tasting, healthier food and drinks. Furthermore, 20%<sup>3</sup> of all stevia launches feature a vegan claim, compared to 10%<sup>4</sup> of all food and drink launches, showing the potential positioning of this sugar-reduction ingredient in the plant-based category.</p> <p>On the whole, we’ve seen a significant sugar reduction movement happening in Europe. According to Tate &amp; Lyle’s proprietary research, over the next 12 months, 54%<sup>5</sup> of European consumers want to consume less sugar and more than half agree that non-artificial sweeteners, such as stevia, are an acceptable solution to control sugar content.</p> <p>Just 22%<sup>6</sup> of European consumers are likely to purchase a product that contains sugar in the ingredients list. In pre-sweetened beverages, for example, 72%<sup>7</sup> of consumers have changed their consumption with 80%8 saying they’ve decreased their consumption of pre-sweetened beverages.</p> <p>This data suggests that there is an opportunity for food and beverage manufacturers in Europe to set themselves apart by launching more products containing stevia. However, on average, only 6%<sup>9</sup> of new product launches in Europe over the last five year contain stevia, even though 33%<sup>10</sup> of European consumers are willing to purchase a product containing stevia.</p> <p>There is a big opportunity for European manufacturers to educate consumers about stevia, focusing on its plant-based origins.</p> <p>Want to know more? Listen to our <a href="https://www.tateandlyle.com/podcasts">Behind the Leaf podcast on natural flavouring here</a>. </p> <p><strong>References:</strong><br /><sub><sup>1-5 </sup>Mintel GNPD<br /><sup>6-8</sup> Tate &amp; Lyle Proprietary Research- Global Ingredient Perception Tracker, 2022<br /><sup>9-10</sup> Mintel GNPD</sub></p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-reduction" hreflang="en">Sugar reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sweeteners" hreflang="en">Sweeteners</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> Wed, 05 Oct 2022 12:29:22 +0000 mattwagg 17491 at https://www.tateandlyle.com Join us in Mexico at The Food Tech Summit & Expo 2022 https://www.tateandlyle.com/news/mexico-food-tech-summit-expo-2022 <span>Join us in Mexico at The Food Tech Summit &amp; Expo 2022</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Tue, 09/27/2022 - 08:50</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-09-27T12:00:00Z">27 Sep 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><h3>We are delighted to be heading back to The Food Tech Summit and Expo 2022 in Mexico City, on 28-29 September.</h3> <p>We will be presenting six prototypes at the event, focusing on fibre fortification, sugar and calorie reduction, texture and stabilisation. Mexican TV Chef Graciela Montano, founder of Aura Mexican Cooking and Airbnb Global F&amp;D Community Leader and Cooking Host, will be demonstrating live, how our solutions can be used in real product.</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/events" hreflang="en">Events</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="Seltzer bubbles" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="6538cd20-e2bb-4e6b-8457-7771241270f7" data-langcode="en" title="Seltzer bubbles" class="align-right embedded-entity"> <img src="/sites/default/files/Seltzer-bubbles.jpg" alt="Seltzer bubbles" title="Seltzer bubbles" typeof="foaf:Image" class="img-responsive" /></div> <p>The prototypes include:</p> <h4><strong>Vegan chipotle dressing for as a mayonnaise substitute</strong></h4> <p>The growing trend of products made from alternative or plant-based proteins has been rapidly adopted around the world, growing steadily in Latin America, and entering different categories. This mayonnaise substitute made without eggs, with <a href="https://www.tateandlyle.com/ingredient/artesa-chickpea-products">ARTESA® CHICKPEA PROTEIN</a>, maintains its consistency and creamy texture. This product is ideal for consumers looking for healthy alternatives without sacrificing flavour and texture.</p> <h4><strong>Vegan coconut dessert</strong></h4> <p>This vegan coconut dessert with a dulce de leche like consistency made with <a href="https://www.tateandlyle.com/ingredient/claria-functional-clean-label-starch">CLARIA®, our functional clean label starch</a> and ARTESA® CHICKPEA PROTEIN, comes with the creaminess of an indulgent dessert, with great flavour and texture.</p> <h4><strong>Hard Seltzer grapefruit-yuzu flavour with no added sugar</strong></h4> <p>Following the trend of low-calorie, ready-to-drink alcoholic beverages, Tate &amp; Lyle has developed this refreshing, exotic-flavoured beverage sweetened with <a href="https://www.tateandlyle.com/ingredient/dolcia-prima-allulose">DOLCIA PRIMA® allulose</a> and <a href="https://www.tateandlyle.com/ingredient/stevia-solutions">OPTIMIZER™ Stevia</a>. It also contains <a href="https://www.tateandlyle.com/ingredient/sta-lite-polydextrose">STA-LITE® Polydextrose Fibre</a>, with a tropicalised sweetness for Mexican palates.</p> <h4><strong>Salty muffin with no added fat and good source of fibre</strong></h4> <p>Health, wellness and the search for new experiences in flavours and textures is the basis for creating innovative bakery products like this one. An “on the go” concept with multiple benefits was created using <a href="https://www.tateandlyle.com/ingredient/promitor-soluble-fibre">PROMITOR® Soluble Fibre</a> and achieving a low sugar content thanks to the DOLCIA PRIMA® Allulose.</p> <h4><strong>Plant-based chocolate pudding with no added sugar</strong></h4> <p>A plant-based creamy chocolate pudding without added sugar, preserving the sensory characteristics of 100% sugar. It is sweetened with DOLCIA PRIMA® Allulose and CLARIA®, a non-GMO (clean label) tapioca starch.</p> <h4><strong>Versatile low-fat culinary sauce</strong></h4> <p>Culinary sauces are often used to add additional creaminess to dishes. This sauce has only 15% fat, which gives it great body and a lot of versatility when combined with different garnishes, sauces, and vegetables, preserving the flavour and perception of fat without adding calories. During the event, the salsa will be used in 3 different applications: a dip, a mango dessert and a creamy risotto.</p> <p><em><strong>Hasta la vista! We look forward to seeing you in Mexico at booth 1204!</strong></em></p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/fibre-fortification" hreflang="en">Fibre fortification</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/stabilisers-and-functional-systems" hreflang="en">Stabilisers and Functional Systems</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/texture" hreflang="en">Texture</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> Tue, 27 Sep 2022 08:50:46 +0000 mattwagg 17431 at https://www.tateandlyle.com Nutritious and Delicious 2 - Brazilian carrot cake https://www.tateandlyle.com/news/nutritious-and-delicious-2-brazilian-carrot-cake <span>Nutritious and Delicious 2 - Brazilian carrot cake</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Fri, 09/02/2022 - 13:53</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-09-02T12:00:00Z">02 Sep 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p>At Tate &amp; Lyle, we strive to help people make healthier and tastier choices when they eat and drink and lead more balanced lifestyles. To support this purpose, we have launched our <em><strong>Nutritious &amp; Delicious</strong></em> recipe series, co-hosted by the our Global Nutrition Team's Melissa Kaczmarczyk, and Research Chef Christine Kerekes. We feature prototypes from around the globe, inspired by current nutrition and culinary trends that offer a unique twist on traditional cooking by utilising our Tate &amp; Lyle ingredients to reduce sugar and calories, optimise texture, and support positive nutrition with added fibre claims!</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/trends-and-insights" hreflang="en">Trends and insights</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="Nutritious and delicious episode 2" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="b3cd2b1b-f62d-4735-99e4-88ebb562e478" data-langcode="en" title="Nutritious and delicious episode 2" class="align-right embedded-entity"> <img src="/sites/default/files/Nutritious-%26-Delicious-Ep2-tile.jpg" alt="Nutritious and delicious episode 2" title="Nutritious and delicious episode 2" typeof="foaf:Image" class="img-responsive" /></div> <p>Today our recipe spotlight focuses on Brazil, and we are featuring prototypes inspired by traditional Brazilian bakery favourites – with a healthier twist of less sugar and more fibre. Keep reading to learn about how and why we reduced the total sugar content of a cake by 60% and in the filling by 80% compared to full sugar control recipes.</p> <p>A staple in Brazil’s bakeshops, this dynamic flavour duo of <strong>carrot cake and brigadeiro filling</strong> provides a slice of nostalgic childhood memories for many. Differing from many other countries’ carrot cakes, Brazil’s carrot cake has carrots blended right into the batter, resulting in a deliciously smooth and incredibly moist cake.</p> <p>The cake is hard to miss on the storefront’s shelves as it has a beautiful bright orange colour that naturally comes from the carrots. While brigadeiro takes on a different form for this dessert, brigadeiros are a staple confection in Brazil which can be made at home or found in bakeries, snack shops, and festivals around the country. Brigadeiros are a rich combination of chocolate and sweetened condensed milk, rolled into small balls and covered in sprinkles.</p> <p>While sticking to tradition is great, the flavour profile and texture of brigadeiros can be easily manipulated into other forms, like frosting for Brazilian carrot cake! The soft, luscious texture of the carrot cake paired with the creamy, rich brigadeiro filling is an unmatched pair to suit your indulgent cravings.</p> <div data-embed-button="tal_embed" data-entity-embed-display="view_mode:media.embedded" data-entity-type="media" data-entity-uuid="23ec0478-f04e-43fc-87fb-5a88a2cced53" data-langcode="en" class="embedded-entity"><div> <div class="field field--name-field-media-video-embed-field field--type-video-embed-field field--label-hidden field--item"><div class="video-embed-field-provider-twentythree video-embed-field-responsive-video form-group"><iframe width="854" height="480" frameborder="0" allowfullscreen="allowfullscreen" src="https://videos.tateandlyle.com/v.ihtml/player.html?source=embed&amp;autoplay=0&amp;photo_id=77641632"></iframe> </div> </div> </div> </div> <hr /><h4><em>Trend watch</em></h4> <p>In Brazil, cake, pastry, and sweet-good product launches with the following sugar reduction claims grew over the last five years (CAGR 2016-21):</p> <ul><li>Low/reduced sugar +25%</li> <li>No added sugar +5%</li> <li>Sugar free +3%</li> </ul><p><sup><em>Source: Mintel GNPD</em></sup></p> <p>In Brazil, 44% of cake, pastry and sweet-good launches with sugar and/or calorie reduction claims in 2021 also contained fibre, up from 26% in 2016.</p> <p><em><sup>Source: Mintel GNPD </sup></em></p> <p>59% of Brazilian pastry/sweet-good buyers are very likely/likely to purchase the product if it contains non-artificial low-calorie sweeteners.</p> <p><em><sup>Source: T&amp;L Proprietary Research, Global Consumer Ingredient Perception Research, Brazil, 2021 </sup></em></p> <p>52% of Bazilian pastry/sweet-good buyers are very likely/likely to purchase the product if it contains fibre</p> <p><em><sup>Source: T&amp;L Proprietary Research, Global Consumer Ingredient Perception Research, Brazil, 2021</sup></em></p> <hr /><h3>Brazilian Carrot Cake</h3> <p><strong>Featured ingredients:</strong></p> <ul><li>Tate &amp; Lyle’s PROMITOR® 85 Soluble Corn Fibre</li> <li>TENDERJEL® C Corn Starch,</li> <li>MIRAGEL® 463 Corn Starch</li> <li>DOLCIA PRIMA® Crystalline Allulose</li> <li>OPTIMZER® 2.1 Stevia</li> </ul><p><strong>Highlights:</strong></p> <ul><li>60% sugar reduction compared to a traditional carrot cake</li> <li>Excellent source of fibre</li> <li>Cooking simplified - The dry ingredients for the cake can be made into a blend and only requires the addition of eggs, water, oil, and pureed carrots before baking.</li> </ul><p><strong>The Nutrition Buzz:</strong></p> <p>While carrot cake may be assumed to be “healthier” than regular cake because of the mention of “carrot” in its name, that is not necessarily the case. This Brazilan Carrot Cake can be considered a better option compared to a traditional carrot cake as it is 60% lower in sugar and contains an excellent source of fibre. Traditional carrot cakes tend to be low in fibre. So, you can have your cake and eat it too!</p> <p><strong>Notes from the Chef:</strong></p> <p>Reducing sugar can pose several challenges in formulations, but especially in a cake formula. The function of sugar in a cake application is not only to provide sweetness but also to enhance colour formation, lock in moisture and tenderize the crumb of the cake.</p> <p>Sugar has hygroscopic properties, meaning it will hold onto moisture and keep the cake moister for a longer period of time. Additionally, the hygroscopic properties of sugar holding onto the moisture leaves less liquid readily available which delays gluten development, thus creating a short, tender crumb.</p> <p>Lastly, sugar helps to provide leavening, bulk to batter and stabilization. If you consider the creaming method, whipping sugar and butter together is a process of entrapping air into the batter, which aids in a light and fluffy final cake texture. If the formula does not require the creaming step, it can still promote leavening in the oven because the structure between the sugar and water in a formula allows for gas expansion in the oven.</p> <p>Now that we understand the function of sugar in our formula, we can hypothesize what will happen when we remove it, and what we need to do to replace it. In the absence of sugar in this cake, bulking and colour development (consider the maillard reaction driven by sugar) ingredients need to be utilised. PROMITOR® 85 Soluble Fiber and DOLCIA PRIMA® Allulose both work to provide bulk back into the formula, creating a more stable batter. Both of these ingredients act similarly to sugar in baking, and they aid in the colour development of the final cake.</p> <p>In addition to these functionalities, the fibre is providing an excellent source of fibre per serving, and the allulose is providing some sweetness back in place of sugar. Because allulose is only about 60% as sweet as sugar (sucrose), OPTIMIZER ® 2.1 Stevia is a high potency sweetener used to provide optimum sweetness in tandem with the allulose.</p> <p>Lastly, as we learned that sugar provides structure to the batter and final cake, TENDERJEL® C and MIRA-GEL® 463 corn starches are used to create instant viscosity to the batter, making it easier to process, aid in the development of a short and tender crumb, and seal in moisture in the cake to make the cake crave-ably moist when eaten right away or even as a leftover later in the week.</p> <hr /><h3>Brigadeiro filling</h3> <p><strong>Featured ingredients:</strong></p> <ul><li>CLARIA® Instant 360 Clean Label Corn Starch</li> <li>DOLCIA PRIMA® Crystalline Allulose</li> <li>PROMITOR® Soluble Fiber 85L</li> <li>SPLENDA® Sucralose</li> <li>INTESSE® 2.0 Stevia</li> </ul><p><strong>Highlights:</strong></p> <ul><li>Clean label</li> <li>Instant-dry mix</li> <li>80% sugar reduction compared to traditional filling</li> </ul><p><strong>The Nutrition Buzz:</strong></p> <p>I’m not usually a fan of carrot cake, but the chocolate frosting and filling in this version have got my attention! According to the International Food Information Council’s (IFIC's) 2022 consumer survey, 73% of consumers surveyed are trying to limit or avoid sugars. This is a great option for someone who is trying to reduce their intake of added sugars and is still looking for a little indulgence. The filling also contains an excellent source of fibre- bonus!</p> <p><strong>Notes from the Chef:</strong></p> <p>This frosting formula is the perfect avenue down the permissible indulgence path. Not only are you getting a rich, creamy, decadent dark chocolate flavour, but also an 80% reduction in sugar, and an excellent source of fibre as bonuses!</p> <p>The majority of this formula can be made into a dry packet, that you just need to whip up and hydrate with a few liquid ingredients. With only 20% of the sugar remaining from the original full-sugar formula, DOLCIA PRIMA ® Crystalline Allulose, SPLENDA ® Sucralose, and INTESSE ® 2.0 Stevia are all working together to provide an up-front, peak, and back-end sweetness profile. The tasting curve of sugar (sucrose) can be thought of as a bell-shaped curve, which is how I’ve described these three Tate &amp; Lyle sweeteners to be acting.</p> <p>Not only is the PROMITOR ® 85L Soluble Fiber bringing an excellent source of fibre per serving, but this liquid version of the fibre is also providing body to the frosting, and a beautiful sheen. The CLARIA ® Instant 360 Corn Starch is providing great viscosity to the frosting, which is also creating a very stable final product.</p> <p>Two of the key factors to any frosting are</p> <ol><li>Texture/Mouthfeel- is it smooth or gritty?</li> <li>Stability- Can it hold its shape, I.e. can I pipe it on a cupcake?</li> </ol><p>In terms of texture and mouthfeel, this frosting is just as rich and creamy as a brigadeiro. It’s not easy to replicate how decadent a brigadeiro is, but the CLARIA ® Instant 360 is providing the luscious mouthfeel and the PROMITOR ® 85L is helping to provide the silky smooth clean finish. As for the stability of the frosting, yes - it can be piped into any rosette or mound you’d want on a cupcake, can hold up between layers of the carrot cake, and can be used as the final icing around the cake.</p> <hr /><h4> </h4> <h3>Related links:</h3> <p><a href="https://www.tateandlyle.com/nutrition-centre">The Nutrition Centre</a></p> <h4><a href="https://www.tateandlyle.com/news/nutritious-and-delicious-episode-1">Recap episode one here! Gluten-free protein pancakes with blueberry acai syrup</a></h4> <p><img alt="Nutrition Centre article banner" src="https://www.tateandlyle.com/sites/default/files/Nutrition-Centre-logo-banner321.jpg" /></p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/fibre-fortification" hreflang="en">Fibre fortification</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/nutrition-centre" hreflang="en">Nutrition Centre</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Fri, 02 Sep 2022 13:53:31 +0000 mattwagg 17366 at https://www.tateandlyle.com Tate & Lyle expands its sustainable stevia programme with Earthwatch https://www.tateandlyle.com/news/tate-lyle-expands-its-sustainable-stevia-programme-earthwatch <span>Tate &amp; Lyle expands its sustainable stevia programme with Earthwatch</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Tue, 08/23/2022 - 14:15</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-08-23T12:00:00Z">23 Aug 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>24 August 2022, London, UK</strong>: Tate &amp; Lyle PLC (Tate &amp; Lyle) has entered into the next phase of its sustainability programme for stevia, a plant-derived and in-demand low-calorie sweetener, by enrolling new farmers in China. <a href="https://www.tateandlyle.com/purpose/sustainable-agriculture/stevia">The programme</a> will support participating farmers to implement best practices identified in its 2019 stevia life-cycle-analysis and verified in its 2021 on-farm pilot.</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/category/press-releases" hreflang="en">Press Releases</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><ul><li>Enrolling new stevia farmers in Dongtai, Jiangsu Province, East China, and Linze, Gansu Province, West China</li> <li>Learnings from 2021 on-farm pilot to be adopted across participating farms</li> <li>New voluntary stevia supplier sustainability commitment for participating farmers</li> </ul><div alt="Stevia farmers" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="bc9a3224-5f03-4ef4-8cbf-512d9c1ace9d" data-langcode="en" title="Stevia farmers" class="align-right embedded-entity"> <img src="/sites/default/files/Stevia-farmers.jpg" alt="Stevia farmers" title="Stevia farmers" typeof="foaf:Image" class="img-responsive" /></div> <p>A world leader in ingredient solutions for healthier food and beverages, Tate &amp; Lyle partnered with environmental charity Earthwatch Europe (Earthwatch), working with Nanjing Agricultural University in East China, to develop the programme, which aims to ensure that the stevia industry grows sustainably.</p> <p>The expanded programme follows an on-farm pilot undertaken in Dongtai in 2021 that focused on improving the environmental and social impacts of stevia production, based on the results of Tate &amp; Lyle and Earthwatch’s life-cycle-analysis completed in 2019. The 2021 pilot aimed to reduce the impacts of fertiliser use and help farmers to understand soil health through regular, straightforward testing. In its first full year, the pilot programme saw promising reductions in all of the nine impact categories measured against the baseline, including a reduction in greenhouse gas emissions and an improvement in metrics linked to local water quality<sup>1</sup>. The pilot also found that optimised fertiliser use can positively influence stevia productivity and steviol glycoside content, resulting in a greater proportion of the desirable sweet components used to make stevia ingredients, verifying findings from the 2019 study.</p> <p>In 2022, an expanded cohort of farmers in Dongtai, Jiangsu Province, East China and additional stevia farmers in Linze, Gansu Province, West China will implement the agronomic practice changes piloted last year, and trial additional changes to further minimise their environmental footprint. With the stevia agricultural sector at a relatively early stage in its adoption of more sustainable practices, this science-led programme is helping to build the evidence base and demonstrate the positive environmental, social and economic impacts associated with these changes.</p> <p>Participating growers will be supported to pursue sustainability-related verification for their stevia through the Sustainable Agriculture Initiative Platform’s Farm Sustainability Assessment<sup>2</sup> and have been encouraged to sign Tate &amp; Lyle’s Stevia Supplier Sustainability Commitment<sup>3</sup>, a pledge to reduce the environmental impact of stevia farming. Growers signing the Commitment will be helped to understand better their environmental impact through sampling, assessments, and participation in workshops with a clear goal of reducing their environmental impact and improving productivity and profitability by implementing the recommendations from the analysis conducted.</p> <p><strong>Nick Hampton, Chief Executive of Tate &amp; Lyle, said:</strong> “Supporting sustainable agriculture is front and centre of our plans to deliver on our commitment to be carbon net zero by 2050, to help our customers deliver on their carbon reduction commitments and to build a thriving farming community. Our stevia programme in China epitomises our purpose in action and is laying the groundwork for the sustainable development of the stevia industry. We are excited to share our lessons and experiences to strengthen sustainability in the stevia supply chain and help farmers to unlock economic benefits for their communities.”</p> <p><strong>Maria Pontes, Director of Programmes and Partnerships at Earthwatch Europe, commented</strong>: “This partnership, through its hands on approach to trialling change and sharing knowledge, has engaged farmers, encouraging them to improve the sustainability of their growing practices. We recognise the importance of supply chain resilience, so supporting growers and building a strong supplier network, while making a real change to the environment, is a priority. We really look forward to continuing to work with Tate &amp; Lyle to develop this programme.”</p> <p><strong>Professor Luo, project lead from Nanjing Agricultural University in East China, said:</strong> “It’s very important to involve farmers in the demonstration of stevia slow-release fertiliser application as it helps them to better understand and believe in the practical technology and its value, improving their trust that this approach will benefit them, which in turn will move the sustainability programme forward. Participating farmers say that the optimised application of slow-release fertiliser technology, using this fertiliser once a whole growing season instead of multiple applications of different fertilisers, as they were previously, is making stevia farming easier.</p> <p>“As we can see from the pilot results, this approach is benefiting the environment and stevia productivity too. Participating farmers hope that through Tate &amp; Lyle’s programme they will be able to introduce other efficient farming solutions for stevia agricultural practices in different sections of seedling production, field management and harvesting, bringing more benefits to their farms.”</p> <p><strong>Ends</strong></p> <p><strong>For more information contact:</strong></p> <p><strong>Tate &amp; Lyle PLC</strong></p> <p>Anna Taylor-Elphick, Senior Manager, Global Corporate PR<br /> +44(0)7766361515 / mediarelations@tateandlyle.com</p> <p><strong>Earthwatch Europe</strong></p> <p>Josh Kubale, Senior Communications Manager<br /> +44(0)7824 776 770/ jkubale@earthwatch.com</p> <p><strong>Notes to editors:</strong></p> <p>1. The 2021 pilot programme was conducted in Dongtai in Jianqsu Province, focusing on the use of fertilisers and helping them understand soil health through regular, straightforward testing. In its first full year, we saw promising reductions in all of the impact categories measured against the 2019 life cycle analysis baseline, notably:</p> <ul><li>16% reduction in eutrophication a process in which a body of water becomes overly enriched with nutrients, therefore decreasing its quality*</li> <li>13% reduction in acidification potential, the measure of the potential increase in acidity of an ecosystem, which is linked to reduced soil health and water quality and lower crop yield*</li> <li>7% reduction in GHG emissions.*<br /> *Per pound of stevia rebaudioside A produced.</li> <li>Results of the 2022 programme will be verified by conducting on site farm visits, analysis of potential benefits to farmers and farm communities, analysis of stevia plants, soil conditions and individual steviol glycosides.</li> </ul><p>2. Stevia growers will benefit from mentoring throughout the programme using the Sustainable Agriculture Initiative Platform’s (SAI Platform) Farm Sustainability Assessment (FSA), which assesses the continuous improvement of agricultural practices.</p> <p>3. A stevia sustainability workshop was held in January 2022 and joined by more than 100 farmers who signed the Stevia Supplier Sustainability Commitment.<br /> Tate &amp; Lyle’s Stevia Supplier Sustainability Commitment:</p> <p>As a supplier to Tate &amp; Lyle, I am committed to reducing the environmental impact of stevia farming and enabling my community to thrive.</p> <p>I commit to work with Tate &amp; Lyle, Earthwatch, Nanjing Agricultural University and other stakeholders to better understand my environmental impact through sampling, assessments, and participation in workshops. My goal is to reduce my environmental impact by implementing the recommendations from the analysis conducted.</p> <p>4. Tate &amp; Lyle, in partnership with Earthwatch, will also conduct an impact assessment in Gansu, West China to identify the most promising opportunities for reducing environmental costs of stevia production, specific to that province.</p> </div> </div> </div> <div class="field field--name-field-reusable-component field--type-entity-reference-revisions field--label-hidden field--items"> <div class="field--item"><div class="paragraph paragraph--type--block-reference paragraph--view-mode--default" id="paragraph-33776"> <div class="field--in-border-title"></div> </div></div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Tue, 23 Aug 2022 14:15:46 +0000 mattwagg 17336 at https://www.tateandlyle.com Tate & Lyle supports UAE in its fight against diabetes and obesity https://www.tateandlyle.com/news/tate-lyle-supports-uae-its-fight-against-diabetes-and-obesity <span>Tate &amp; Lyle supports UAE in its fight against diabetes and obesity</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Thu, 05/19/2022 - 08:41</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-06-15T12:00:00Z">15 Jun 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>Dubai, United Arab Emirates, 15 June 2022:</strong> Tate &amp; Lyle, a leading global provider of food and beverage ingredients and solutions, welcomed the Ministry of Industry and Advanced Technology to its US$2 million Customer Innovation and Collaboration Centre in Dubai, as part of an initiative to reduce sugar and calories in food and drink products in the UAE and the wider Middle East region.</p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/category/press-releases" hreflang="en">Press Releases</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="Sugar &amp; Calorie Reduction Knowledge Building Programme" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="f8e96188-c8d5-4558-9451-b95695581285" data-langcode="en" title="Sugar &amp; Calorie Reduction Knowledge Building Programme" class="align-right embedded-entity"> <img src="/sites/default/files/Sugar-Calorie-Reduction-Knowledge-Building-Programme.jpg" alt="Sugar &amp; Calorie Reduction Knowledge Building Programme" title="Sugar &amp; Calorie Reduction Knowledge Building Programme" typeof="foaf:Image" class="img-responsive" /></div> <p>The Ministry, in collaboration with the UAE F&amp;B Manufacturers Business Group, has developed the Middle East’s first Sugar &amp; Calorie Reduction Knowledge Building Programme. Tate &amp; Lyle, utilising its extensive expertise and technical capabilities, developed the six-week programme which focuses on supporting food and beverage manufacturers in the region to reduce the sugar and calories in their products.</p> <p>The programme has been designed to increase awareness of the latest technologies available in sugar and calorie reduction, offer practical experience working on specific prototypes in Tate &amp; Lyle’s newly opened Customer Innovation and Collaboration Centre and provide ongoing support for F&amp;B manufacturers.</p> <p>A series of sessions have taken place, hosting more than 390 delegates from the Middle East and North Africa region with representatives from the F&amp;B manufacturing value chain. Key government attendees joined from Dubai Municipality, Saudi Food and Drug Authority, Abu Dhabi Agriculture and Food Safety Authority, Sharjah City Municipality and Ministry of Health and Prevention, and key universities officials participated from Canadian University Dubai, Al Ain University and United Arab Emirates University (UAEU) and Manipal Academy of Higher Education.</p> <p>The six-week programme concluded with a focus on reformulation in practice, with insight from Tate &amp; Lyle’s specialist team. Other sessions addressed various topics, including how to make indulgent products healthier, the importance of taste, overcoming cost challenges, nutritional data and the regulatory challenges in sugar and calorie reduction.</p> <p><strong>Dominique Floch, General Manager, Middle East, Africa and Turkey at Tate &amp; Lyle, said</strong>: “As a result of increased consumer demand for food and beverage options with reduced calories, fat and sugar, manufacturers are now increasingly looking to create products that fit within this healthier lifestyle ethos.</p> <p>“The challenge faced, however, has always been how to keep the great taste consumers have come to expect while also promoting a balanced diet. Our new Customer Innovation and Collaboration Centre brings together Tate &amp; Lyle’s cutting-edge science and technology, world-leading ingredients and unrivalled formulation expertise to make healthy food tastier and tasty food healthier.</p> <p>“By bringing together the key players within the industry, we wanted to create a collaborative approach and help devise strategies that support the government's goals and underscores Tate &amp; Lyle's purpose of supporting healthy living.”</p> <p><strong>Saleh Lootah, Chairman, UAE Food and Beverage Manufacturers, added</strong>: “UAE food manufacturing companies are investing in new product development innovations, and this programme will help them get a faster route to market and maintain global standards. Tate &amp; Lyle’s state-of-art R&amp;D facilities are key to strengthening the sector in the region and crucial for investing in UAE national talent.”</p> <p><strong>Her Excellency Farah Al Zarooni, Acting Assistant Undersecretary for Standards and Regulations, Ministry of Industry and Advanced Technology (MoIAT), UAE, said</strong>: “The Ministry is committed to implementing the directives of the UAE’s leadership to reduce diabetes and obesity rates by addressing the volume of sugar and calories in food products. In partnership with the UAE F&amp;B Manufacturers Business Group and through the support of Tate &amp; Lyle, we have created a platform to raise awareness of the opportunities for F&amp;B manufacturers to produce healthier products and provide the necessary expertise and direction to make this a reality.”</p> <p>The Tate &amp; Lyle Customer Innovation and Collaboration Centre is located on the lake level, Cluster X, Jumeirah Lakes Towers.</p> <p><strong>ENDS</strong></p> <p><strong>Notes to editors</strong></p> <p>For media enquiries, please contact:</p> <p>Shelley DeBere<br /> Global External Corporate Comms Manager<br /><a href="mailto:Shelley.DeBere@tateandlyle.com">Shelley.DeBere@tateandlyle.com</a><br /> 07584 540358</p> </div> </div> </div> <div class="field field--name-field-reusable-component field--type-entity-reference-revisions field--label-hidden field--items"> <div class="field--item"><div class="paragraph paragraph--type--block-reference paragraph--view-mode--default" id="paragraph-33346"> <div class="field--in-border-title"></div> </div></div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Thu, 19 May 2022 08:41:05 +0000 mattwagg 17186 at https://www.tateandlyle.com Webinar: Sweetener University™ Module 6 – Monk Fruit: A unique source of plant-based sweeteners https://www.tateandlyle.com/news/webinar-sweetener-university-module-6-monk-fruit-unique-source-plant-based-sweeteners <span>Webinar: Sweetener University™ Module 6 – Monk Fruit: A unique source of plant-based sweeteners</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Thu, 05/05/2022 - 14:54</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-05-18T12:00:00Z">18 May 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>Did you know that Monk Fruit is a member of the melon family? Native to China, it is harvested, crushed, and infused with hot water, and then purified to isolate the sweet tasting natural ingredient.</strong></p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/events" hreflang="en">Events</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="monk fruit sweetener" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="c4169d15-5256-463a-ac9b-46d3be2a6825" data-langcode="en" title="monk fruit sweetener" class="align-right embedded-entity"> <img src="/sites/default/files/monk-fruit-sweetener-tile.jpg" alt="monk fruit sweetener" title="monk fruit sweetener" typeof="foaf:Image" class="img-responsive" /></div> <p>Monk Fruit sweeteners offer formulators great tasting plant-based sweetness that enables meaningful sugar and calorie reduction, without compromising taste. Our Sweetener University™ webinar series returns for 2022 on Wednesday 18 May, with module 6 of the popular online curriculum focusing on sweetening capabilities of monk fruit.</p> <p><strong>[<a href="https://event.on24.com/wcc/r/3551020/A697DD6630825F5D2323A49835582F24?partnerref=web" target="_blank">Register here</a>]</strong></p> <p>Tate &amp; Lyle’s Monk Fruit portfolio contains a range of products designed to help formulators achieve excellent taste performance across a broad range of applications, or food product categories. Module 6 of Sweetener University will answer the following questions:</p> <ul><li>What are the Monk Fruit sweeteners’ key specifics and what are some of the newest and most popular formulation approaches using monk fruit?</li> <li>Where does Monk Fruit fit in the overall high potency sweeteners portfolio and what does it do in applications?</li> <li>How does Monk Fruit compare and contrast with sweeteners such as stevia, aspartame and sucralose?</li> <li>How can Monk Fruit be used as part of the complete solution toolbox?</li> <li>How can Monk Fruit sweeteners help you develop consumer-friendly labels?</li> </ul><p>Our expert colleagues Nicole Zhang, Principle Scientist, Innovation &amp; Commercial Development, and Hwee Min Wong, Beverages Team Lead, Applications and Technical Service, will be hosting the interactive hour-long session, guiding listeners through the subject matter and how sweetener science is helping to increase the speed and effectiveness of product development.</p> <p><strong>[<a href="https://event.on24.com/wcc/r/3551020/A697DD6630825F5D2323A49835582F24?partnerref=web" target="_blank">Register now</a>]</strong></p> <p><u><strong>Related links:</strong></u><br /><a href="https://www.tateandlyle.com/sweetener-university">Sweetener University</a><br /><a href="https://www.tateandlyle.com/texture-university">Texture University</a><br /><a href="https://www.tateandlyle.com/fibre-university">Fibre University</a><br /><a href="https://www.tateandlyle.com/stabiliser-university">Stabiliser University</a></p> </div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-reduction" hreflang="en">Sugar reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sweetener-university" hreflang="en">Sweetener University</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sweeteners" hreflang="en">Sweeteners</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Thu, 05 May 2022 14:54:23 +0000 mattwagg 17166 at https://www.tateandlyle.com Easter Indulgence: Can we enjoy chocolate more healthily and sustainably? https://www.tateandlyle.com/news/easter-indulgence-can-we-enjoy-chocolate-more-healthily-and-sustainably <span>Easter Indulgence: Can we enjoy chocolate more healthily and sustainably?</span> <span><span lang="" about="/user/82496" typeof="schema:Person" property="schema:name" datatype="">mattwagg</span></span> <span>Wed, 04/13/2022 - 12:53</span> <div class="field field--name-field-date field--type-datetime field--label-hidden field--item"><time datetime="2022-04-13T12:00:00Z">13 Apr 2022</time> </div> <div class="field field--name-body field--type-text-with-summary field--label-hidden field--item"><p><strong>Easter is upon us and many countries around the world will celebrate this holiday. Since ancient times, this period celebrates the end of winter, the arrival of spring and the coming of new life. It also means the giving of gifts and lots and lots of chocolate consumption!</strong></p> </div> <div class="field field--name-field-category field--type-entity-reference field--label-hidden field--item"><a href="https://www.tateandlyle.com/term/trends-and-insights" hreflang="en">Trends and insights</a></div> <div class="field field--name-field-story-description field--type-entity-reference-revisions field--label-hidden field--item"> <div class="paragraph paragraph--type--wysiwyg-and-block-reference paragraph--view-mode--default"> <div class="field field--name-field-in-wysiwyg2 field--type-text-long field--label-hidden field--item"><div alt="healthier more sustainable chocolate" data-embed-button="tal_embed" data-entity-embed-display="media_image" data-entity-type="media" data-entity-uuid="9e9721da-2c51-47f7-8408-d547ec34f7fc" data-langcode="en" title="healthier more sustainable chocolate" class="align-right embedded-entity"> <img src="/sites/default/files/healthier-more-sustainable-chocolate.jpg" alt="healthier more sustainable chocolate" title="healthier more sustainable chocolate" typeof="foaf:Image" class="img-responsive" /></div> <p>Globally, chocolate confectionery had a retail value of US$114 billion in 2021. While growth was flat from 2019 to 2020, the market grew +5% during the pandemic (2020 – 2021) with forecast growth of +3% from 2022 to 2026 (CAGR)<sup>1</sup>. But with consumers focused more than ever on their health and wellbeing, what is the future for chocolate and how will innovation in this category influence this Easter season?</p> <p><strong>Better-for-you chocolate emerging</strong></p> <p>Consumers look to chocolate for that moment of indulgence, but many increasingly also want healthier options. As a result, manufacturers are responding with better-for-you chocolate innovation. The table below shows the growth in chocolate launches globally over the past five years by claim<sup>2</sup>. If you look at chocolate products for the Easter season over the same period, growth was strong with chocolate products with low/no/reduced fat claims growing +41%. Easter chocolate product launches with no added sugar claims also grew +20%.<sup>2</sup></p> <table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"><tbody><tr><td> <p class="text-align-center"><strong>Global growth of chocolate product launches by claim</strong></p> </td> <td> <p class="text-align-center"><strong>CAGR<br /> (2016-21)</strong></p> </td> </tr></tbody><tbody><tr><td><strong><em>No/Low/Reduced Sugar:</em></strong></td> <td> </td> </tr><tr><td>Low/No/Reduced Sugar</td> <td>+24%</td> </tr><tr><td>Low/Reduced Sugar</td> <td>+21%</td> </tr><tr><td>No Added Sugar</td> <td>+12%</td> </tr><tr><td>Sugar Free</td> <td>+9%</td> </tr><tr><td><em><strong>Gut Health:</strong></em></td> <td> </td> </tr><tr><td>Prebiotic</td> <td>+47%</td> </tr><tr><td>Functional - Digestive</td> <td>+21%</td> </tr><tr><td>High/Added Fibre</td> <td>+14%</td> </tr><tr><td><em><strong>Other Benefits:</strong></em></td> <td> </td> </tr><tr><td>High/Added Protein</td> <td>+34%</td> </tr><tr><td>Vitamin/Mineral Fortified</td> <td>+22%</td> </tr><tr><td>Low/No/Reduced Fat</td> <td>+9%</td> </tr><tr><td>Functional - Immune System</td> <td>+9%</td> </tr></tbody></table><p> </p> <p><strong>Vegan and plant-based chocolate is niche but growing</strong></p> <p>With consumers focused on health and sustainability more than ever before, they are opting for products that are better for them and better for the planet. They are drawn to products that are plant-based because positive health outcomes and environmental impacts are associated with plant-based eating. All food and beverage categories are being impacted by the plant-based trend, including chocolate. 6% of all chocolate launches globally in 2021 had vegan claims on pack, an 11% increase over the past five years . Vegan Easter chocolate launches only made up 1% of all Easter chocolate launches in 2021 but this is a growth of +30% over the past five years.<sup>2</sup></p> <p>65% of consumer globally feel it is OK to consume an indulgent treat occasionally as part of a healthy diet.<sup>3</sup> Better-for-you and plant-based innovation in chocolate is making it much easier to enjoy an indulgent treat without feeling guilty. So, enjoy your Easter moment of permissible indulgence!</p> <hr /><p><strong>Related links</strong></p> <p><a href="https://www.tateandlyle.com/news/healthier-chocolate-dream-or-reality">Healthier chocolate - dream or reality?</a></p> <p><a href="https://www.tateandlyle.com/our-expertise/sugar-calorie-reduction">Sugar and calorie reduction expertise</a></p> <p><a href="https://www.tateandlyle.com/our-expertise/fibre-fortification">Fibre fortification expertise</a></p> <p><strong>References</strong></p> <ol><li><em>GlobalData</em></li> <li><em>Mintel GNPD, CAGR 2016-21 growth</em></li> <li><em>FMCG Gurus Top Ten Trends 2022 Global Report</em></li> </ol></div> </div> </div> <div class="field field--name-field-tags field--type-entity-reference field--label-above"> <div class="field--label">Tags</div> <div class="field--items"> <div class="field--item"><a href="https://www.tateandlyle.com/category/better-you-snacking" hreflang="en">Better-for-you snacking</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/confectionery-1" hreflang="en">Confectionery</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-and-calorie-reduction" hreflang="en">Sugar and calorie reduction</a></div> <div class="field--item"><a href="https://www.tateandlyle.com/category/sugar-reduction" hreflang="en">Sugar reduction</a></div> </div> </div> <div class="field field--name-field-image-size field--type-list-integer field--label-above"> <div class="field--label">Image size</div> <div class="field--item">Medium</div> </div> <div class="field field--name-field-news-image-spacing field--type-list-string field--label-above"> <div class="field--label">News image spacing</div> <div class="field--item">All sides 10</div> </div> Wed, 13 Apr 2022 12:53:05 +0000 mattwagg 17121 at https://www.tateandlyle.com