Tate & Lyle’s new, MULTIVANTAGE® Syrup (MVS) helps reduce the overall sugars content of many popular foods, while maintaining the flavor and texture as a traditional corn syrup – and that’s because it is corn syrup. Using a patented production technology, MVS’s sugars content is reduced to 15% mono and disaccharides on a dry solid basis while retaining, and in some applications, improving overall functionality.
MVS can be used with all the same equipment, so there is little to no need for a change in your manufacturing process. It also labels exactly the same as a “corn syrup,” which potentially results in a clean label that consumers increasingly prefer. As the only reduced-sugars corn syrup that retains low-viscosity, versatile MULTIVANTAGE® Syrup is perfect for reducing sugars and creating great-tasting products. Minimally, it contains 25% less sugars compared to 42 or 63 DE corn syrup.
In addition, MULTIVANTAGE® Syrup (MVS) solves the dilemma of reducing sugars with the ease of production that food manufacturers require. To that end, MVS was developed to target sugars reduction while retaining low viscosity during production, particularly those foods marketed to provide energy needs. MVS can easily help manufacturers achieve a 30% sugars reduction in most applications versus other reduced sugars corn syrups that are more viscous and may cause production issues.
MULTIVANTAGE® Syrup works well in food applications that typically have higher sugars content and in food products that already contain corn syrup, such as:
- Breakfast cereals and cereal bars
- Hard and chewy candies
- Breakfast fruit pastries
- Jams and Jellies
- Fruit flavored chews
- Ready-to-Drink beverages
- Pancake syrup, condiments and dessert toppings
- Meal replacement drinks
- Snack clusters (popcorn and peanut clusters)
- Savory applications requiring adhesion functionality
- Beverage syrups
For more information or samples of this versatile new syrup, please contact your Skidmore representative for product samples.
