Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites Institute of Food Technologists (IFT) FIRST attendees to experience its full suite of ingredients and solutions by visiting the Interactive Kitchen experience located at booth #S-0600.
Modeled after the Tate & Lyle “Collaborate at Home Kitchen,” IFT attendees will experience the Interactive Kitchen from the perspective of consumers—who can open any fridge or cupboard and find products containing Tate & Lyle ingredients and solutions. Tate & Lyle collaborates with customers to meet these changing consumer demands with science-led solutions and expertise that delivers on both taste and nutrition across food and beverage categories.
“We are thrilled to be back at IFT live and in person,” said Jessica Wilford, Head of Category Development and Planning, NOAM. “We will have experts on hand in every category—beverages, dairy, soups, sauces, dressings, bakery and nutrition—so that visitors to our booth can discuss in depth how partnering with Tate & Lyle creates innovative solutions to meet consumer needs for tastier and healthier food.”
Tate & Lyle’s recent acquisition of the Artesa® Chickpea Flour and Artesa® Chickpea Protein, both highly functional ingredients, offer a superior, premium taste and mouthfeel experience. “Our Artesa Chickpea Flour is an extremely versatile ingredient,” said Michael Spinelli, Tate & Lyle Director, Research & Development Proteins. “Artesa® Chickpea Protein ingredients fulfill top consumer trends for plant-based formulations across food and drink, and in nutrition fortification, making it one of our most exciting solutions.”
IFT Booth Food Sample: Gluten-Free Pizza made with Artesa® Chickpea Flour in the pizza crust, no sugar added and fiber-fortified pizza sauce.
Tate & Lyle’s sugar reduction know-how is helping food and beverage companies replicate the full-sugar sensory experience with its DOLCIA PRIMA® Liquid Allulose.
IFT Booth Food Sample: Zero-proof Margarita Slushie Beverage (50% Sugar Reduced Frozen Margarita, DOLCIA PRIMA® Liquid Allulose and TATSTEVA® M Stevia Sweetener).
Clean Label & Health Benefits
Tate & Lyle’s CLARIA® Functional Clean-Label Starch portfolio is helping manufacturers worldwide meet increased consumer demand for cleaner labels with formulations that are similar in functionality to a modified food starch. Its PROMITOR® Soluble Fiber, with over two times the digestive tolerance of inulin, is helping food and beverage companies create products that reduce the possibility of digestive discomfort, ensuring consumer acceptance and comfort.
IFT Booth Food Sample: Reduced-sugar Cinnamon Oat Soft Serve Sundae with a Cinnamon Crunch Topping for dairy solutions with fiber fortification.
Tate & Lyle’s mission of transforming lives through the science of food goes hand-in-hand with the company’s strong commitment to sustainability. “Caring for our planet runs through everything we do from our commitment to sustainable corn growing, to waste and water use reductions, to eliminating scope 2 emissions by 2030,” added Wilford.
Join Tate & Lyle at IFT FIRST Annual Event & Expo Booth #S-0600 to learn more about how the company brings together consumer and category insight with innovative ingredients and solutions to provide customers with the results they need.