Tate & Lyle Introduces Dairy Dessert REBALANCE

24/07/06 Tate & Lyle, a global leader in renewable ingredients, is launching Dairy Dessert REBALANCE an ingredient solution for reduced sugars or no-added-sugars, low fat dairy desserts. Developed by Tate & Lyle’s European research team, the ingredient solution is now available for the European dairy dessert market. Dairy Dessert REBALANCE is suitable for use in a range of milk based desserts with neutral pH including spoonable dairy desserts (such as crème desserts, Dutch Vla and custards) and trifles.

European consumers are looking for new lighter options as part of a healthy balanced diet. 82% of consumers in France and Germany believe fat intake needs to be limited as part of a healthy diet and 75% of consumers claim the same for sugar. Research conducted by Tate & Lyle has shown that 35% of consumers in the UK, France and Germany want reduced calorie chilled desserts. 33% want reduced sugar chilled desserts – rising to 47% for dairy desserts consumed by children.

But importantly, consumers will not compromise on taste. This is particularly true of indulgence products such as desserts because consumers expect a smooth, sweet, creamy eating experience and associate this with childhood memories and happy family occasions. ‘Light’ products which do not deliver these qualities will not be successful.

Available in two forms, Dairy Dessert REBALANCE 033 is designed for low fat, reduced sugars desserts and 034 for low fat, no-added-sugars preparations. Food manufacturers have been able to develop either low fat or no-added-sugars dairy desserts but have never been able to deliver both reductions together in a non-aerated product. This breakthrough will allow them to achieve that for the first time. Low-fat, reduced sugar varieties are currently on the market – but this ingredient solution enables manufactures to reach a higher sugar and caloric reduction than previously attainable.

Dairy Dessert REBALANCE contains modified food starch and a blend of speciality sweeteners including SPLENDA Sucralose. It also contains soluble fibre, which has a prebiotic effect. Compared with traditional full fat, full sugars products, Dairy Dessert REBALANCE 033 offers a 35% reduction in calories and a 47% reduction in total sugars. Dessert REBALANCE 034 offers a 32% reduction in calories and a 59% reduction in total sugars. Both achieve this significant reduction while still delivering a delicious creamy taste and the mouthfeel expected from indulgence products. The use of SPLENDA Sucralose means that the finished product has an excellent sweetness profile and can offer significant reductions in sugars.

Rachel Moffatt, Tate & Lyle’s European food ingredients marketing manager said, “Our research shows a clear demand for new lighter options. Over the last 12 months, we have developed a number of ingredient solutions within the REBALANCE range for the European market to answer that need. Dairy Dessert REBALANCE is a very important step in the light dessert sector – making low-fat, no-added-sugars dairy desserts a possibility for the first time.  Our research and development team has worked hard to make this a commercial reality and bring variety and innovation to the dairy dessert sector.”

Dairy Dessert REBALANCE brings significant improvements in functionality for dairy dessert manufacturers. Both versions are supplied as a dry mix which reduces the manufacturing process time. During processing the rheological properties of the dessert mix show little change compared with the full fat, full sugar one - meaning that manufacturers can use the ingredient solution with little adjustment to their processing parameters.