Company: Tate & Lyle
Website: www.tateandlyle.com
Ingredient Snapshot: Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has introduced 17 new non-GMO starches with the same functionality as their traditional counterparts. This is part of an ongoing programme of non-GMO ingredient expansions across Tate & Lyle’s texturants, fibre enrichment, and sugar and calorie reduction portfolios.
Commenting on the expansion, Werner Barbosa, global platform leader, texturants at Tate & Lyle said: “In the past three years, non-GMO product sales in the US have grown by 270%. At Tate & Lyle, we are committed to providing manufacturers with solutions which respond to consumer demands. Therefore, we are delighted to be able to provide our customers with a range of non-GMO options, alongside our existing starches, to help them deliver extraordinary food with great taste and texture.
Whether it’s creating sugar-free cakes that don’t crumble or low-fat yoghurts with indulgent texture, manufacturers need starches to deliver the food experiences consumers demand. Using starches to deliver the right balance of taste and texture is often one of the most complex formulating challenges in yoghurts, soups, sauces and dressings. The combination of Tate & Lyle’s deep formulation expertise and ingredient portfolio is tailor-made to provide food manufacturers with the right solutions.
Examples of the non-GMO starches being introduced are:
- REZISTA NG cook-up starch, which provides superior process stability and smooth texture, making it ideal for puddings, dairy products, condiments, sauces and dressings.
- X-PAND’R NG instant starch gives baking and snack manufacturers dough machinability and crispy, crunchy textures in their crackers, chips and snacks.
- MAXI-GEL NG cook-up starch can help with moisture management by creating smooth textures in yoghurts, soups, sauces and dressings, and superior freeze-thaw stability in frozen meals.
