As health-conscious consumers increasingly scrutinize ingredient labels, Tate & Lyle is making it easier for food and beverage manufacturers to create the foods consumers demand.
Recently, ingredient manufacturer introduced new texturants made from Non-GMO dent corn. These include two new gelling starches – THINGUM® 107NG and BRIOGEL® 1082 NG – designed to optimize texture in jelly confections and processed cheese respectively as well as MERIZET® 100 NG, a bulking starch that helps optimize texture attributes in sauces, dressings, bakery and snacks.
According to Tate & Lyle’s research, 76 percent of consumers globally claim to read ingredient labels, so it is critical that food and beverage manufacturers offer clean label products that consumers can trust. “By broadening its line of Non-GMO ingredients Tate & Lyle is adding another level of trust to its extensive portfolio, ensuring that our customers can respond to the clean label trend,” explained Werner Barbosa, Tate & Lyle Vice President, Global Lead, Texture Innovation and Commercial Development.
Additionally, DOLCIA PRIMA® Allulose, a low-calorie sweetening ingredient, is now available as Non-GMO Project Verified. Allulose has the same clean, sweet taste you expect from sugar (sucrose) but without all the calories.
See the full press release here.
To learn more about how Tate & Lyle’s new Non-GMO products may work for your food products, contact your Skidmore Sales representative.
Visit our website to learn about the large selection of Tate & Lyle ingredients that Skidmore handles.
