Developing products that will develop your business
Today's food producers recognise that product optimisation is key to their success. Whether it's reducing costs or cleaning up labelling, we make it happen.
At Tate & Lyle Food Systems, developing food stabiliser solutions with cost reduction and cleaner label options is our top priority.
We formulate special food systems for products with clearly defined requirements on the product declaration. This is made possible by our extensive range of tested and documented raw materials from a host of suppliers. By combining suitable ingredients with high functionality we can meet targeted declaration ranging from “clean(er) label” to “free-from” egg, wheat and more – with little or no compromise on quality, and the benefits of cost-effectiveness.
We would be delighted to show you finished product examples from our Excellence Centres, and discuss product concepts suitable for your business.
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Interesting product concepts
The “free-from” market continues to grow and is predicted to gain pace in the future. A major challenge in creating gluten-free products is to ensure that bakery products can withstand the rigours of mass production, baking, freezing, thawing, transport, storage and display - and remain as appetizing as the 'original'.
Tate & Lyle Food Systems has picked up this trend and provides gluten-free stabiliser systems for various applications. The properties in these baked goods show similar quality and texture to conventional ones, or have even improved eating quality - throughout shelf life. They are also more cost efficient than existing gluten-free mixes.
In the highly competitive fine foods market, producers are facing diverse quality and declaration requirements, increasing price pressure and a need for high flexibility. With our concept for a 25% fat salad cream we meet the main market trends – low fat, healthy and cleaner label – in one product.
Despite the product's reduced fat and E-Number content, our stabiliser system offers high viscosity, a homogenous product, a short but creamy texture and a full mouthfeel.
Today, some food producers are looking for alternatives for palm oil in their products. To meet this need we have developed special stabiliser systems without palm oil emulsifier for cream toppings.
One system uses a sunflower oil as emulsifier, while another is characterised without any emulsifier (for toppings with a fat content of more than 18% fat). The finished products demonstrate good processing and foam stability when used as a dessert topping.
Well designed ready meals are conquering the market. With our Red Chicken Curry dish Tate & Lyle Food Systems is offering a meal solution that combines exotic flavour with a great consumer appeal. The product meets the growing demand for cleaner label with a simpler ingredient listing and no E-numbers.
Our highly functional stabiliser system combines a number of clean label ingredients with synergistic effects to provide the creamy, full-bodied mouthfeel and attractive shiny appearance of the sauce. The final product is also suitable for sterilisation.
The ketchup market is cost-driven and highly competitive. For this market environment, we developed a product concept focused on cost saving through the reduction of tomato paste, that also offers a simple ingredient listing at the same time.
Despite the reduction of the tomato paste, our highly functional stabiliser system provides typical product properties and quality. The result: lower costs and fewer E-numbers.