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Tate & Lyle showcases ingredients in NOLA cuisine

Tate & Lyle showcases ingredients in NOLA cuisine
Featured IFT booth bites to include Blood Orange Sangria, Bourbon-flavored Ice Cream and Roasted Red Pepper Gazpacho.

Tate & Lyle, a leading global provider of food ingredients and solutions, is going to feature innovative ingredients and applications through localized culinary concepts at the Institute of Food Technologists (IFT) Food Expo June 21 to 24 in New Orleans. (booth #3941). Using groundbreaking ingredients for sodium reduction, zero-calorie sweetness and fiber enrichment, Tate & Lyle’s world-class culinary and applications teams plan to put a healthier and tastier twist on classic New Orleans dishes. 

“The local food scene provided endless inspiration for tasty formulations using our broad ingredient portfolio,” said Judy Turner, director of culinary, Tate & Lyle. “The eclectic, flavorful cuisine really enabled us to show our culinary creativity and our expertise in developing better-for-you options without sacrificing that great New Orleans taste.”

Zero-calorie sweetener innovation enables tastier formulations
IFT Food Expo attendees are expected to benefit from decades of sweetener innovation and expertise from Tate & Lyle through a refreshing Blood Orange Sangria and Bourbon-flavored Ice Cream. Both prototypes meet consumer demand for sugar reduction while delivering the great taste consumers expect in food and beverage products. 

The stevia-sweetened Blood Orange Sangria achieves more than 50 percent sugar reduction and has 70 percent fewer calories (12 grams of sugar and 60 calories in an 8-ounce serving) compared to the full-sugar version (26 grams of sugar and 220 calories in an 8-ounce serving). Through its groundbreaking steviol glycoside composition, Tate & Lyle’s TASTEVA®Stevia Sweetener enables a sweet blood-orange flavor without the bitter aftertaste associated with other stevia ingredients. This great taste eliminates the need for masking. 

With 100 calories and 6 grams of sugars per 4-ounce serving, the Bourbon-flavored Ice Cream with Praline Brittle is another tasty option for IFT Food Expo attendees, boasting the sugar-like sweetness of SPLENDA® Sucralose. Attendees are expected to learn how Tate & Lyle works side by side with manufacturers to help bring on-trend products, like the Bourbon-flavored Ice Cream, from lab to market with the SPLENDA® Sucralose PLUS PROGRAM. The program includes a suite of customized offerings ranging from innovation workshops to sensory panels. 

Sodium-reduction tech meets demand for better-for-you options
In addition to sweeteners, Tate & Lyle plans to showcase its SODA-LO® Salt Microspheres sodium-reduction technology at the IFT Food Expo in a Cajun Snack Mix that achieves more than 50 percent sodium reduction (190 milligrams per 56-gram/2-ounce serving) compared to a snack mix seasoned with salt (390 milligrams per 56-gram/2-ounce serving). 

While according to Innova Market Insights (2013) 83 percent of consumers say they are concerned about sodium, another recent study from the International Food Information Council (2014) says that taste is still consumers’ top priority. With Tate & Lyle’s SODA-LO® Salt Microspheres, manufacturers can reduce sodium without sacrificing the salty taste consumers love.

Recognized by the American Heart Association as a sodium-reduction solution and across regions for its innovative design, SODA-LO® is made from sea salt and has a hollow crystalline microsphere shape, which delivers salt taste and functionality by maximizing surface area relative to volume. 

Clean-label fiber options overcome color, taste, texture challenges
According to studies from the Natural Marketing Institute (2013), fiber is the top nutrient consumers want to add to their diet, and nearly half of consumers say they look for foods with a short list of recognizable ingredients. Tate & Lyle’s corn- or oat-sourced fibers meet consumer demand for better-for-you options and clean labeling while minimizing formulators’ challenges in color, taste and texture.

IFT Food Expo attendees are going to experience Tate & Lyle’s newly introduced PromOat®Beta Glucan in an Iced Mocha Café au Lait with Whipped Coconut Water topping. Delivering up to 35 percent beta glucan, PromOat® can help support a healthy cholesterol level for individuals with cholesterol within the normal range and is free from the taste, color and graininess usually associated with oat-based ingredients.

Tate & Lyle plans to feature its soluble corn fiber in a Roasted Red Pepper Gazpacho with Cornbread. PROMITOR® Soluble Corn Fiber is easily incorporated into a variety of food applications and has been shown in internal sensory testing (2011) to be flavor- and color-neutral, free from chalky or grainy textures. For consumers, PROMITOR® Soluble Corn Fiber has been shown through multiple clinical trials to have excellent digestive tolerance, avoiding digestive discomfort associated with certain other fibers.

“We’re thrilled to be inviting food and beverage manufacturers to experience our groundbreaking ingredients in action at this year’s IFT Food Expo,” said Gabriella Parisse, president, innovation and commercial development, Tate & Lyle. “The creativity of our culinary and application teams coupled with our in-depth food science expertise really demonstrates how we work side by side with our customers every step of the way—from idea to plate.”


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