Freestyle Performance Bartender to Shake up PROMITOR™ Dietary Fiber Fruit Shots at Booth 1633
Tate & Lyle’s US food ingredients team (based in Decatur, Illinois), will be demonstrating its latest prototypes at the Institute of Food Technologists trade show (IFT) at the New Orleans Morial Convention Center in New Orleans from June 28 – July 1 2008. Tate & Lyle will be at booth number 1633.
With health and wellness and functional foods still top of mind for consumers, IFT 2008 will provide an excellent opportunity to view some of the latest developments in the market, such as Tate & Lyle’s new applications for PROMITOR™ branded fibers. At the booth, come sample a PROMITOR™ Dietary Fiber fruit shot, which will be served by a “flair” bartender, a smoked Chipolte hummus built with PROMITOR™ Soluble Corn Fiber and a black bean chip made with PROMITOR™ Resistant Starch.
Tate & Lyle will also be serving novel chocolate and vanilla soft-serve ice cream with a good source of fiber and sweetened with SPLENDA® Sucralose.
In addition, Tate & Lyle’s Business Development Manager, David Lewis, will be giving a presentation on the “Consumer Opportunity for PROMITOR™ Dietary Fiber.” David will cover why healthy eating around the world and the consumer demand for high-fiber products has risen in popularity and how Tate & Lyle’s PROMITOR™ branded fibers are customized to meet these growing trends.
Tate & Lyle will also reveal its expertise in sweetener optimization. Come take the sweetener optimization challenge and see if you can taste the difference between a full-sugar orange carbonated soft drink and a sugar- and calorie-reduced version made with SPLENDA® Sucralose.
Saturday, June 28 – Tuesday, July 1, 2008
11:00 am – 5:30 pm CST
New Orleans Morial Convention Center
900 Convention Center Blvd
New Orleans, LA 70130
Booth number 1633.
The Consumer Opportunity for PROMITOR™ Dietary Fiber with David Lewis, Business Development Manager, Heath & Wellness, Tate & Lyle
Monday, June 30
1:15-2:30 pm CT
Supplier Solution Session Venu S3 - on the Expo Floor
Flair is a style of bartending that has existed for at least 150 years. Flair is simply efficiency of movement with a little pizzazz. Technically speaking, flair is the act of flipping, spinning, throwing, balancing, catching bottles, drinks, and various bar tools while in the process of making cocktails. Flair involves highly technical pours and cuts that ensure accuracy and no spillage while performing various tricks and moves. For more information please visit: http://www.barflair.org.