The triple solution: Tate & Lyle's sweeteners, fiber, texture ingredients at IFT FIRST

"Consumers are experimenting more with international flavors and seeking healthier options. … Over 80% of consumers read nutritional and ingredient labels, and there's a significant rise in those looking to reduce sugar, increase fiber, and protein intake,” Jessica Wilford, VP and North America’s head of category planning and development at Tate & Lyle, told FoodNavigator-USA, citing Tate & Lyle’s consumer surveys.

In June, the company launched its proprietary formulation tool, Tate & Lyle Sensation. The tool bridges the gap between consumer language and scientific jargon, streamlining product development, Wilford explained.

The tool, a wheel, maps consumer language to technical terms based on extensive research with American consumers. It helps align what consumers say they want with the scientific terms technicians use, enabling Tate & Lyle to quickly develop products that meet consumer preferences and fast-track product development.

Tate & Lyle presented several ingredient solutions that reflect consumers’ growing interest for functional food and beverages that still place taste and texture at the forefront, Wilford explained. The applications were:

• Falafel veggie bites with harissa aioli blended nutrition and indulgence. The falafel, made with broccoli, cauliflower and carrots was paired with a vegan aioli, which Wilford explained as a cost-effective and stable alternative to traditional egg-based versions.
• Lassi parfait, a yogurt with only four grams of added sugar highlighted Tate & Lyle’s capabilities to balance in taste and nutrition, Wilford said.
• Elote crunchers, which are hollow chickpea-based crackers, presents the company’s focus on developing complex textures that provides “clean taste, clean color,” while being “highly machine processable,” Wilford added.
• Dragon fruit kiwi prebiotic beverage features PROMITOR soluble fiber and TASTEVA M stevia sweetener, delivering both fiber and no added sugar claims, with an eye-catching color, Wilford said.

The company also featured its CLARIA G, a tapioca and corn-based starch that “contributes to mouthfeel” and a reduced carbon footprint by 34% and water use by 35%, according to the company.

The meatloaf effect: extending budget, meat in hybrid products​

As the demand for reduced sugar, increased fiber, and protein-enriched products grows, Wilford emphasized the importance of mouthfeel and texture, especially in plant-based and hybrid products.

"The future of food lies in hybrid products that cater to evolving preferences," she noted, citing the tradition of extending expensive animal protein in meatloaf with less expensive ingredients like mushrooms and peppers to stretch the budget and enhance the dish.

She explained that formulating a fully plant-based product “is really hard,” and that incorporating some animal protein can enhance sensory attributes, making it easier to create products that appeal to meat-eaters looking for healthier options while contributing to a better food system.