Tate & Lyle Supports US Food Service Industry by Reducing Trans-fats From Their Menus
Tate & Lyle recently worked with the highly experienced research chef Forrest Waldo on a range of reduced calorie desserts for the casual dining food service industry.
26/12/06 Tate & Lyle is set to help the US food service industry cut trans-fats from their menus and meet new regulations, such as the recent trans-fat ban from restaurants in New York.
On December 5 2006, New York’s Board of Health voted in favor of a ban on trans-fats in all of the city's restaurants. It is the first large city in the US to strictly limit the use of trans-fats in restaurants. The new rules mean that from July next year, restaurants will not be allowed to use cooking oils that contain more than tiny quantities of trans-fat. From July 2008, the same limits will apply to all types of food, and more cities are expected to follow suit with similar regulations in the near future.
With its wide range of ingredients and expertise in the reformulation of foods, Tate & Lyle is able to support food service businesses wanting to meet these new regulations with healthy yet delicious options on their menu.
Tate & Lyle recently worked with the highly experienced research chef Forrest Waldo on a range of reduced calorie desserts for the casual dining food service industry. These desserts were designed to be reduced-fat or low-fat, which aids in reducing the trans-fat levels, and desserts may be made completely trans-fat free with low trans-fat shortenings or oils. Tate & Lyle’s formulations are available for desserts such as a delicious Lemon Meringue Pie, succulent Lemon Berry Bars, soft and sumptuous Chocolate Brownies, tasty Apple Spice Cake, and various sauces and toppings for a perfect finish.
Harvey Chimoff, Director of Marketing, Americas, explains, “Our R&D teams are working closely with our customers from the outset to help them maximize the speed of delivery to market, and to respond quickly to a changing market place. Our REBALANCETM service, which offers ingredient systems for a broad range of food applications, showcased our extensive experience in reformulating to lower sugar, fat and calorie levels. Now is a great time for food service businesses to meet our R&D team and see how we can develop ingredient systems to help them respond quickly to the new regulations on trans-fats, without compromise to taste.”
Tate & Lyle is ready to advise on trans-fat free formulations and introduce its comprehensive ingredients offering to the food service industry.
Upcoming webinars
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
Jungbunzlauer
The No-Compromise Formula: Ensuring Superior Taste in Nutrition-Focused Formulations
Biospringer by Lesaffre
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
