“The baked goods market is experiencing strong growth, especially in the area of permissible indulgence,” says Jessica Wilford, Tate & Lyle’s Head of Category Development and Planning, NOAM. “Our experts in bakery will be on hand in force to highlight our expertise in formulating healthier options that taste great, while providing innovative and cost-effective solutions in doing so.”

Wilford adds, “Consumers are constantly looking for exciting new snacks and bakery products, but they also want healthier options that don’t compromise taste, texture or enjoyment. We’re skilled in developing innovative and cost-effective solutions to these challenges.”

Tate & Lyle offers a broad and innovative toolbox of ingredients, with benefits to meet the specialized requirements of, and address formulation challenges across, any type of bakery application.  From sweeteners for sugar reduction such as allulose, stevia, monk fruit, and sucralose to ingredients for added health benefits including soluble corn fiber and plant-based protein to ingredients, like chickpea flour, that support specialty diets, and much more, Tate & Lyle has the solutions manufacturers need to develop successful, great-tasting baked goods.

Plant-based Ingredients
Tate & Lyle’s recent acquisition of Nutriati, a developer and producer of chickpea protein and flour, presents highly functional ingredients that offer 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 fulfil top consumer trends for plant-based formulations for muffins and crackers, as well as food sources of protein and fiber, making it one of our most exciting solutions.”

IBIE Booth Food Samples: Vegan Blueberry Muffin made with Artesa® 10 Chickpea Flour and Artesa® 60 Chickpea Protein concentrate; and Cheesy Chickpea Crackers made with Artesa® 10 Chickpea Flour and X-PAND’R® SC Starch available in both non-GMO and traditional corn starches offering a variety of benefits to bakery and snack formulations.

Sweetening Solutions, Clean Label & Health Benefits
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. 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.

IBIE Booth Food Sample: Keto-friendly Cheesecake, blueberry and strawberry:

Graham crust:

•  PROMITOR®85 Soluble Fiber
•  PROMITOR®85L Soluble Fiber
•  DOLCIA PRIMA® DS Allulose
•  INTESSE® Stevia Sweetener        

Cheesecake

•  PROMITOR®85 Soluble Fiber
•  PULPIZ® A Starch
•  INTESSE® Stevia Sweetener

Fruit fillings

•  DOLCIA PRIMA® LS Allulose
•  PFT 200 and PFT 400
• SPLENDA® Sucralose, 25% solution

 Tate & Lyle’s purpose 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,” notes Wilford.  

 Join Tate & Lyle at IBIE: Annual Event & Expo booth #967 to learn more about how the company partners with food manufacturers to meet their most challenging baking demands.