Ice Cream Rebalance Launched in US

27/07/05 Tate & Lyle has launched of Ice Cream Rebalance 500, a new ingredient Solution Set for low-fat, no-sugar-added ice cream for the US market, following its launch in Europe. Tate & Lyle Rebalance is promoted as a unique ingredient service – giving brands a healthier profile without compromising taste.

Tate & Lyle Ice Cream Rebalance 500 offers formulators a way to create a reduced fat, reduced sugar ice cream without compromising on taste or creaminess. Ice Cream Rebalance 500 provides low-fat, no-sugar-added ice cream with sweetness, texture and the mouthfeel of butterfat. It also adds body without the added sugars. Ice Cream Rebalance 500 helps ice cream brands deliver on consumer demands for light, low sugar and low fat options. A recent survey by Incepta Market Intelligence shows that a quarter of consumers highlight low fat and low sugar as the most important change they would like to see in ice cream for themselves and their children.
"Consumers want a nutritionally balanced ice cream that tastes the same or better as regular versions and that’s exactly what can be achieved with the Ice Cream Rebalance 500," stated, Sue Chitwood, Tate & Lyle Research & Development specialist. "Ice Cream Rebalance 500 allows for a finished product that is lower in calories, carbohydrates and fats with all of the taste and indulgence associated with a full-fat ice cream."

Independent sensory tests show that our rebalanced ice cream systems can help light brands perform as well as leading indulgence brands in key attributes. Ice Cream Rebalance 500 reduces calories by replacing bulk sweeteners with a range of tailored Tate & Lyle sweetening ingredients, which includes SPLENDA Sucralose. When compared to a full-fat premium ice cream, the Tate & Lyle Ice Cream Rebalance 500 can create a low-fat, no-sugar-added vanilla ice cream that has 59 percent fewer calories, 76 percent less sugar and 89 percent less fat. Although the product is lower in calories, sugar and fats, it still maintains the creaminess of a full-fat product.