Tate & Lyle Rolls Out New Stevia Sweetener

"Tate & Lyle spent over two years analyzing various steviol glycosides compositions and developed a proprietary process to give manufacturers the optimal balance of sweetness with 100 per cent great taste," says Jeremy Thompson, Director of Natural Sweeteners Product Management at Tate & Lyle.

12 Sep 2012 --- Tate & Lyle, the global ingredients and food solutions provider, has introduced TASTEVA, a stevia sweetener that provides zero-calorie sweetness in use. With TASTEVA Stevia Sweetener, food and beverage manufacturers seeking sweetness from a natural source are claimed to be able to reduce sugar levels by 50 per cent or more*, without the bitter/liquorice aftertaste often associated with other high purity, stevia-based sweeteners.

"Tate & Lyle spent over two years analyzing various steviol glycosides compositions and developed a proprietary process to give manufacturers the optimal balance of sweetness with 100 per cent great taste," says Jeremy Thompson, Director of Natural Sweeteners Product Management at Tate & Lyle. Tate & Lyle research and global customer feedback is claimed to show that TASTEVA Stevia Sweetener delivers a clean sweetness and a clear taste advantage over Reb A 97 and other stevia ingredients. These advantages have been demonstrated across a wide range of food applications, including beverages and dairy.

"TASTEVA Stevia Sweetener provides a superior tasting, natural origin sugar alternative to help our customers meet the challenge of reducing calories and sugar content," says Thompson, adding that customers benefit as well from Tate & Lyle’s unique ingredient portfolio and deep expertise in designing sweetening solutions. "At Tate & Lyle, sweetness is in our genes; with this new addition to our natural portfolio, which also includes PUREFRUIT Monk Fruit Extract, we are uniquely positioned to tackle any sweetening challenge."

TASTEVA Stevia Sweetener will debut in Latin America as part of Food Ingredients South America in São Paulo in September 2012 and in Europe as part of Health Ingredients Europe in Frankfurt in November 2012, followed by more regional rollouts in 2013.

*Depending on application and subject to maximum levels permissible by local regulations.