Tate & Lyle Launches New Ingredient Systems for Cereal Bars and Sandwich Crackers

30/01/07 Tate & Lyle announced the launch of new ingredient systems for cereal bars and sandwich crackers, as part of the ENRICH service for bakery products. Tate & Lyle ENRICH helps manufacturers create products that are packed with nutrients but taste as good as regular brands. Research1 predicts a total market growth of 15% for bakery products in the health and wellness category in Western Europe, and 28% in the US, between 2005 and 2010.

ENRICH is focused on three main areas - Digestive Health and Immunity, Obesity and Weight Management, and Children’s Health.

The prototypes launched demonstrate Tate & Lyle’s technical capabilities and reflect current consumer trends. Tate & Lyle will be working closely with customers across a wide range of bakery products. The new ingredient systems can be customised to include specific functional ingredients and to meet the taste preference of the relevant geography.

Cereal Bar ENRICH forms part of the Weight Management and Obesity platform. Fibre and protein can aid satiety, helping people to feel fuller for longer and reduce snacking between meals. Cereal bars made using Cereal Bar ENRICH contain much higher levels of dietary fibre and protein than many bars on the market. Analysis of snack, cereal and energy bars that have been commercialised in the US over the last three years suggests that only 10% were excellent or good sources of both protein and fibre2. In addition, Tate & Lyle’s ENRICH bars are also lower in calories, fat and sugars.

Cereal Bar ENRICH prototypes contain B Vitamins (including thiamin, riboflavin and niacin), which are considered to be useful for a healthy metabolism, calcium, as well as the important antioxidants Vitamin A, C and E.

In the EU, Tate & Lyle’s bars made with Cereal Bar ENRICH can be labelled ‘high in fibre’, a ‘source of protein’ and a ‘source of’ the included vitamins. In the US, such bars qualify for an ‘excellent source’ claim for fibre, and a ‘good source’ claim for protein and the contained vitamins.

Sandwich Cracker ENRICH ingredient systems have been formulated for the Digestive Health and Immunity Platform and are available for both a cracker layer and cracker filling. Finished crackers made using both Sandwich Cracker ENRICH systems contain six grams of dietary fibre per 38 gram serving, which is approximately 24% of the daily recommended dietary fibre intake, which makes the product an excellent source of fibre.  Alternatives currently on the market typically offer one gram of fibre or less per serving and are often higher in calories and fat. The filling system contains fibre with prebiotic properties and can also contain probiotic culture, both of which are believed to be beneficial to the body’s digestive and immune system. The ingredient system is suitable for use in Cheese, Jalapeno Cheese and Peanut Butter fillings.

Tate & Lyle’s consumer insight study shows that digestive health becomes increasingly important with age; while parents are especially concerned with their children’s immune systems. Fibre is the key to digestive health for consumers. While they understand the benefits, there is concern that there must be no compromise to taste.

Mike Augustine, Global Vice President, Food Ingredient Applications and Technical Service, says, “Crackers made with Sandwich Cracker ENRICH are light and crispy and have a sumptuous filling. They are not only delicious but they also help consumers meet the recommended daily intake of dietary fibre without compromising flavour or texture. In addition to bringing these benefits to consumers, crackers made with Sandwich Cracker ENRICH can be processed by manufacturers under standard conditions.”

Per 38 gram serving, crackers made with Sandwich Cracker ENRICH contain 170 Kcal and 9 grams of fat. Crackers made with Sandwich Cracker ENRICH are also trans-fat free, with the filling system allowing the use of 100% vegetable oil.

To support ENRICH, Tate & Lyle is developing a broad range of branded soluble and insoluble fibres. Tate & Lyle’s research shows that 67% of US respondents rate fibre as useful in helping to maintain or control digestive health and the immune system. In the UK and Germany, 66% agree with this statement, in France 61%.

“Tate & Lyle’s own research shows that consumers understand the health benefits of functional ingredients such as fibre and are keen to incorporate them, as long as this does not mean changes to their diet or sacrificing taste,” says Harvey Chimoff, Director of Marketing, Americas for Tate & Lyle. “Bakery products made with our ingredient systems taste great and are on-trend with what consumers are looking for from a nutritional standpoint. Our ingredient systems also offer food producers the potential to address topical health issues and differentiate themselves from their competitors.”

The ENRICH service follows the launch of Tate & Lyle REBALANCE in 2005 and forms part of the company’s CORE range of services. Mike Augustine explains, “With our rapid prototyping process, we are doing most of the research and development for a specific product category before approaching the customer. By working closely with our customers from the outset, we are able to help them maximize speed of delivery to market and respond quickly to a changing market place. Now is a great time for food producers to meet our R&D team and see how we can develop an ingredient system that meets their specific brand objectives.”