Tate & Lyle Highlight Sucralose Solutions

20/06/06 Tate & Lyle’s US food ingredients team (based in Decatur, Illinois) will be profiling ingredient solutions and product prototypes in four key areas: beverage, dairy, snacks and bakery, and dressings at this year's Institute of Food Technologists (IFT) 2006 Conference in Orlando. Tate & Lyle will also be highlighting the benefits of using SPLENDA Sucralose and its unique functionality in multiple product category applications.

“Tate & Lyle continues to bring relevant consumer-led innovation, across a range of important product categories, to the food and beverage industry. Since last year, we have brought more than ten solution systems to market in the United States. These allow R&D and Marketing teams to achieve specific goals in functionality and nutrition, such as the reduction of a product’s sugar, calorie or fat content without compromising taste or texture,” said Harvey Chimoff, Director of Marketing, Americas, Tate & Lyle.  “We continue to invest in proprietary consumer research and in our R&D applications capabilities, so that we can help our customers innovate, deliver new product development and meet product reformulation challenge.

Beverages – At IFT, Tate & Lyle will be introducing Sweetener REBALANCE M60 and Sweetener REBALANCE LF3.  These ingredient solutions are convenient delivery systems for SPLENDA Sucralose and can be used in a variety of applications including beverages, fruit fillings, puddings and desserts.  Both solutions bring manufacturers significant benefits including calorie reduction, sweetener solids reduction, and potential cost savings.  Additionally, the solutions provide a quality sweetness profile and are process and acid-stable. 

“Both of these ingredient solutions have the ability to be used in a wide variety of food and beverage applications making them extremely versatile,” stated Doris Dougherty, senior food scientist, Tate & Lyle.  “They are excellent delivery systems for SPLENDA Sucralose and are simple for food and beverage manufacturers to use.” 

Sweetener REBALANCE M60 is co-processed maltodextrin and SPLENDA Sucralose in powder form and is 60 times sweeter than sucrose.  It is low dusting, free flowing and its particle size is designed to promote uniform incorporation and ease of dissolution even in cold water.  At the booth, Tate & Lyle will be profiling lemonade made with Sweetener REBALANCE M60 that has only 5 calories per eight ounce serving with all the taste and mouthfeel of a full sugar product.

Sweetener REBALANCE LF3, sold in liquid form, contains fructose and SPLENDA Sucralose. It enhances fruit and cola flavours and gives an excellent mouthfeel in carbonated and still formulations.  Consumers enjoy significant calorie reduction via sugar replacement (66% fewer calories than full sugar), while the flavour potential is maximized with the right balance of sweeteners and acids.  A low sugar black tea made with Sweetener REBALANCE LF3 will be available at the booth.  The iced tea has 15 calories per eight ounce serving and is designed to enhance tea flavour through sweetener and acid blending, and provide excellent mouthfeel for a low calorie product.

2. Dairy – Tate & Lyle's dairy category capabilities have recently been expanded by the acquisition of Continental Custom Ingredients (CCI) in January 2006, which is now trading as Tate & Lyle Custom Ingredients.  The Tate & Lyle Custom Ingredients team will be featuring two types of Dairy Drink REBALANCE chocolate milk, which contain fewer calories than a traditional full fat, full sugar chocolate milk.  One solution, a natural sweetening system containing sucrose and KRYSTAR Crystalline Fructose, delivers 25% less added sugar and 12% less total sugar compared to a traditional product.  The second solution contains SPLENDA Sucralose and delivers 50% less added sugar and 25% less total sugar.  By utilizing Dairy Drink REBALANCE solution systems, dairy beverage producers can create great tasting, lighter products for all consumer age groups.  Importantly, these solution systems also make it simple for dairy beverage producers to meet the changing requirements for the school lunch program.

3. Snacks and Bakery – Bakery REBALANCE 706, a new ingredient solution for no sugar added bakery products, will be sampled in an oatmeal-raisin chocolate chip cookie.  Bakery REBALANCE 706 provides great tasting, no sugar added, reduced calorie bakery options suitable for the whole family and can be used in a wide variety of bakery products including: cakes, cookies, brownies, muffins, crème fillings, fruit fillings and icings.  Tate & Lyle’s Bakery REBALANCE 706 provides only 1.3 calories per gram and because Bakery REBALANCE 706 is a source of fibre, finished products readily meet the “good” or “excellent” source of fibre claims.  Benefits of use include a simple method for optimizing sweetness levels, easy dispersion of small quantities of SPLENDA Sucralose in batters and doughs, and good moisture retention for extended product storage. 

Coated Snack CREATE 700 is an ingredient solution that can be used to create innovative dual textured snacks with a light, crispy shell and a soft centre.  Coated Snack CREATE 700 may be flavoured and textured in limitless ways to produce exciting snacks without adding the high amounts of fat or sugar sometimes associated with snacks and food-on-the-go.  Depending on the formulation, fat can be lowered to 0  4.5 grams per 30 gram serving.  This delicious crunchy coating can be used on fruit pieces and a variety of other products including peanuts, soy nuts and sunflower kernels.  Coated blueberries, available at the booth, are a wonderfully crunchy and novel fruit based snack.

4. Dressings – Tate & Lyle will be presenting chicken with Asian Ginger Sauce and a Buttermilk Ranch Dressing made with Dressing & Sauce REBALANCE 800. This is an ingredient solution for salad dressings and sauces.  Dressing & Sauce REBALANCE 800 is an optimized combination of thickeners, texture enhancing ingredients and SPLENDA Sucralose.  It allows manufacturers to reformulate sauces and dressings to have a reduced fat and reduced calorie claim, or to simply formulate a high quality product with a cold process.