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

Bell Flavors highlights botanical extracts as a key theme for 2018

22 Jan 2018 --- The rapid shift towards more natural and organic products is expected to drive the global level market growth of botanical extracts, according to Bell Flavors and Fragrances. The usage of botanical extracts in food and beverage products offers great taste as well as natural flavor, together with enhanced organoleptic characteristics and improved nutritional value – underlining its growing presence in the market.

Food Ingredients News

Cargill opens potassium chloride plant in New York to address demand for lower sodium

18 Jan 2018 --- To meet increasing consumer demand for lower sodium food options, Cargill has opened its first food-grade potassium chloride operation at its Watkins Glen, New York, US, salt plant. The new potassium chloride facility is part of Cargill’s commitment to a robust nutrition innovation pipeline, helping the company bring new lower sodium options to the market faster.

Food Ingredients News

Tate & Lyle appoints Nick Hampton as new Chief Executive

16 Jan 2018 --- Tate & Lyle PLC has announced the appointment of Nick Hampton as Chief Executive of the company with effect from April 1, 2018. Hampton is currently Chief Financial Officer and a Board member of Tate & Lyle.

Food Ingredients News

Four new flavors of Diet Coke as iconic soda enters “new era”

11 Jan 2018 --- On-trend bold botanical, fruit and spice flavors like mango, lime, ginger and blood orange, are the key components of new-look Diet Coke as the iconic brand goes through a transformation which also includes sleek new packaging.

Food Ingredients News

Food recalls: US FDA creates new framework in sweeping overhaul

08 Jan 2018 --- The US Food and Drug Administration (FDA) has issued guidance to the food industry detailing how it plans to enforce the FDA Food Safety Modernization Act and describing the “sweeping changes” as “the biggest overhaul of the nation’s food safety laws in more than 70 years.”

More Articles