Tate & Lyle to Unveil Health & Wellness Ingredients With a Major Taste Advantage

13 Nov 2012 --- ‘We have long experience in partnering with manufacturers– and in every solution we create, taste is always king,’ says Anne Barry, Marketing & Communications Manager EMEA, Tate & Lyle.

13 Nov 2012 --- European food and beverage manufacturers attending Health ingredients Europe (HiE) tradeshow are about to discover two exciting new ingredients. Both deliver that rare combination of properties: significant sugar or salt reduction with a superior taste and natural origin.

TASTEVA Stevia Sweetener and SODA-LO Salt Microspheres are the latest additions to the Tate & Lyle health and wellness portfolio.

• TASTEVA Stevia Sweetener: This great-tasting stevia sweetener provides zero-calorie sweetness. With TASTEVA, food and beverage manufacturers seeking sweetness from a natural source can reduce sugar levels by 50 percent or more in most applications, without the bitter/liquorice aftertaste often associated with other high purity, stevia-based sweeteners.

Key innovation: TASTEVA Stevia Sweetener was created with a patent-pending steviol glycoside composition, designed to give formulators the ability to deliver a clean, sweet taste at high sugar-replacement levels and fewer calories.

• SODA-LO Salt Microspheres: This salt-reduction innovation reduces salt levels by up to 25%-50% in bakery and snack applications. SODA-LO is made from salt, labelled as salt and maintains a salt taste without the bitterness or off-flavours often associated with other salt compounds and substitutes.

Key innovation: SODA-LO utilises a patent pending technology that turns standard salt crystals into free-flowing, hollow crystalline microspheres.

‘We have long experience in partnering with manufacturers– and in every solution we create, taste is always king,’ says Anne Barry, Marketing & Communications Manager EMEA, Tate & Lyle. ‘We understand that natural positioning is important to consumers, but when it comes to purchasing decisions, they will not compromise on taste. With these two new ingredients in our toolbox, manufacturers and consumers really can have it all."

Related Articles

Food Ingredients News

Hilton Tel Aviv Leads Healthy Dining with Next-Gen Sodium Reduction Menu

22 Apr 2016 --- Salt of the Earth have announced its cooperation with Hilton Tel Aviv to include Umamix Bold, a sodium-reduction ingredient and flavor booster, in numerous dishes in the hotel’s restaurant, Lobby Lounge & Bar, as a way to include a healthier food on the restaurant’s dairy menu. The new recipes, created by Hilton’s Executive Chef, Rafik Jabarin, promote sodium reduction to address the growing demand for low-sodium dishes.

Food Ingredients News

Eastern Promise from EHL’s Four New Asian Blends

21 Apr 2016 --- EHL Ingredients has launched four new Asian herb and spice blends following the surge in popularity of Thai and Chinese dishes.

Packaging & Technology News

Coca-Cola Reveals New "One Brand" Packaging Which Will Roll Out Over the Next Two Years

19 Apr 2016 --- In a move that will extend the Company’s “One Brand” global marketing strategy to packaging, Coca-Cola has announced the launch of new graphics that use one visual identity system featuring Coca-Cola Red as a unifying color across the Trademark.

Food Ingredients News

INTERVIEW: Kombu Seaweed Powder to Serve as a Natural Umami Alternative

19 Apr 2016 --- Netherlands-based Yama Products has expanded its range to include a new seaweed powder, based on the Japanese kelp named Kombu. The Kombu powder, with its light color and strong Umami properties, is suitable for, for example, stocks, savory flavor enhancement, sauces and ready meals. The product is described as being 100% natural, vegetarian, non-GMO and allergen free.

Food Ingredients News

Mars Warns Consumers With Labels on High Sugar Sauces to be Only Eaten Once a Week

18 Apr 2016 --- Mars Food have announced a new global Health and Wellbeing Ambition to create and promote healthier food choices and to encourage consumers to cook and share healthier meals with others. “Everyday” and “occasional” meals will also be reformulated to incorporate reduced sodium and sugar levels.

More Articles