Tate & Lyle, a leading global provider of food ingredients and solutions, served a healthier twist on culinary classics during the Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Developed to celebrate the IFT’s 75th anniversary, the tasting menu consisted of reduced-calorie root beer craft soda; low-sodium, crispy French fry sticks; gluten-free German chocolate bundtini cake; and a reduced-calorie/reduced-sugar, soft-serve ice cream sundae bar.
“IFT’s anniversary inspired us to create a classic-meets-trending menu that showcases our passion for food,” says Luis Fernandez, senior vice president of global applications at Tate & Lyle.
Those culinary creations featured innovative ingredients from Tate & Lyle including the recently introduced DOLCIA PRIMA® Allulose, the low-calorie sugar that provides the satisfying mouthfeel and sweetness of sucrose; TASTEVA® Stevia Sweetener, the zero-calorie sweetener that offers a clean taste with no bitter aftertaste; and a robust portfolio of fiber ingredients, including PROMITOR® Soluble Fiber and PromOat® Beta Glucan.
New DOLCIA PRIMA® Allulose Reduces Calories in Root Beer Craft Soda and Soft-Serve Ice Cream
As the first to market an allulose ingredient in the United States, Tate & Lyle served its DOLCIA PRIMA® Allulose in a reduced-calorie root beer craft soda and reduced-calorie/reduced-sugar, soft-serve ice cream bar at IFT15. These two classic treats have fewer calories without sacrificing the taste or mouthfeel consumers have come to expect. Made possible through Tate & Lyle’s proprietary process to produce allulose on a commercial scale, manufacturers can now offer consumers the best of both worlds: all the taste and texture of sugar but with 90% fewer calories.
To reduce calories by 50%, the root beer craft soda uses Tate & Lyle’s toolbox of sweeteners, including DOLCIA PRIMA® and TASTEVA® Stevia Sweetener. The sugar and sweetener together create a unique synergy to enhance the sweetness of the beverage with a clean, sweet taste with no bitter aftertaste.
In addition, attendees tasted DOLCIA PRIMA® in a reduced-calorie/reduced-sugar, soft-serve ice cream bar with a variety of toppings, DOLCIA PRIMA® behaves like sugar in a wide range of applications, including ice cream. In fact, it depresses the freezing point and helps provide the full texture of sugar, offering the satisfying mouthfeel consumers are used to in full-calorie/full-sugar ice cream.
“The introduction of DOLCIA PRIMA® to the North American market ensures manufacturers hit the sweet spot between great taste profile and calorie reduction,” says Abigail Storms, Tate & Lyle vice president, platform management, sweeteners.
Fibers Address Manufacturer Challenges
Consumers are increasingly looking for ways to fit fiber into their busy lifestyles – whenever and wherever they can. With broad expertise in fiber research, Tate & Lyle has a fiber portfolio to help manufacturers achieve a range of nutritional goals, labeling options and health-benefit claims across a variety of food and beverage categories. Tate & Lyle’s fiber portfolio includes PROMITOR® Soluble Corn Fiber, PromOat® Beta Glucan and STA-LITE® Polydextrose.
PROMITOR® unlocks superior digestive tolerance in high-fiber and sugar-reduced products while maintaining sensory expectations and ease of use. Expo attendees could experience how PROMITOR® imparts additional mouthfeel and helps reduce calories and sugar in the root beer craft soda. It provided bulk, texture and maintains great taste in the gluten-free German chocolate bundtini cake. In the reduced-calorie, soft-serve ice cream, PROMITOR® helped with sugar reduction and texture.
Finally, attendees could enjoy crispy French fry sticks made with both PROMITOR® and PromOat®. The use of both fibers in the crispy French fry sticks offers an excellent source of fiber (5g per serving). PromOat® Beta Glucan unlocks a natural fiber from oats with superior solubility and clean taste.
Launched in October 2014, Tate & Lyle’s line of CLARIA® Functional Clean-Label Starches enables manufacturers to reach a whole new audience of clean-label consumers, without compromising product quality. The CLARIA® line offers manufacturers similar functionality to modified food starch plus the added benefits of a clean taste and clean label.
Attendees experienced the functionality of CLARIA® in crispy French fry sticks with white cheddar dipping sauce, and a gluten-free German chocolate bundtini cake. The white cheddar dipping sauce demonstrates high-performance thickening, and a clean taste and color.
Additionally, Tate & Lyle Food Systems developed a gluten-free base, used in the gluten-free German chocolate bundtini cake, which delivers on taste and offers a great moist texture that consumers look for in gluten-free products. CLARIA® works perfectly in the icing, due to a high thickening efficiency, texture consistency, clean taste and color that provide an exceptional overall mouthfeel and textural experience.
“We are thrilled to share this creative menu during IFT’s hallmark event,” said Gabriella Parisse, president, innovation and commercial development, Tate & Lyle. “These ingredients and solutions give the industry a chance to enrich people’s lives every moment of every day.”