Tate & Lyle launches new MERIGEL 300/301 instant starches

Used in baked snacks, the MERIGEL 300 range of starches delivers excellent dough binding, an improvement in dough sheeting properties, expansion and texture improvement during baking and, finally, a great crispy texture in the end products.

20/03/08 Tate & Lyle has launched a new range of instant waxy maize starches designed to help European snack manufacturers reduce product fat content without impacting upon taste or texture. Manufactured in the Netherlands, MERIGEL 300 and 301 allow manufacturers of crisps, tortilla chips, snacks and crackers to move from a classical frying process to an oven-baking process.

Tate & Lyle’s own consumer research highlights the growing demand for lower fat snacks in Europe. 82% of European consumers believe that fat needs to be limited in order to have a healthy diet and 66% say they are always looking for ways to eat more healthily. Further, 69% of parents say they are always thinking of ways to improve their children’s diets.

Used in baked snacks, the MERIGEL 300 range of starches delivers excellent dough binding, an improvement in dough sheeting properties, expansion and texture improvement during baking and, finally, a great crispy texture in the end products.

MERIGEL 300 can also be combined with other maize-based starches such as MERIGEL 100 or MERITENA 100 for coated peanut applications, creating a unique tasty crunch.

Helena Vanhoute, Product Manager for Starches, Tate & Lyle, comments: “Many of our snack application customers have reacted to growing consumer demand and reformulated their products with a reduced fat content of up to 70% in some cases. MERIGEL 300 and 301 help to keep the crunchy and indulgent taste and texture that consumers still demand of these reformulations. What’s more, this range can be labelled as ‘starch’, which is a consumer friendly ingredient name.”