INGREDIENTS
TATE & LYLE: Ingredient innovation
Tate & Lyle has been busy developing new, creative products that help improve product development in the food and drink sector. Kennedy’s takes a look.
K
icking off 2021 with the expansion of its portfolio of tapioca-based thickening and gelling starches, Tate & Lyle state that these new innovative starches will help food manufacturers deliver “superior products”.
According to the brand, that is recognised as a leading provider of food and beverage solutions and ingredients, the expansion includes the launch of new REZISTA® MAX thickening starches and BRIOGEL® gelling starches. These new products have improved process tolerance, mouthfeel, fluidity and texture and are suitable for both confectionery and dairy. Mariana Perez-Herrera, Tate & Lyle research scientist,
said: “Tapioca starch provides some unique formulation benefits such as a translucent colour and a soft gel-like texture that is especially appealing in certain applications such as dairy desserts, certain sauces, confectionery and processed cheese.”
In addition to providing the neutral colour and flavour of a tapioca starch, the REZISTA® MAX thickening starches were developed to provide utmost texture and stability, even under extreme processing conditions, properties important to applications in dairy, puddings, fillings, soups, sauces and dressings
36 Kennedy’s Confection January 2021
KennedysConfection.com
TOP COFECTIONERY PROUCTS 2021
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