IFT First Review
Innovation and Indulgence
Tate & Lyle showcases inventive approaches to healthier and more sustainable food solutions in
Chicago.Kiran Grewal speaks with Jen Bae, Snr Scientist, and Adrienne Pohrte, Snr Technical Manager.
T
he IFT FIRST Conference, held from July 14-17, 2024, in Chicago, saw Tate & Lyle, a global leader in ingredient solutions, take centre stage with a showcase of their groundbreaking innovations
aimed at revolutionising the future of food. At Booth 602, the company highlighted its commitment to creating healthier and more sustainable food and beverage solutions through scientific expertise and innovative ingredients. Central to their exhibit were the Solution Spotlight sessions, which offered attendees a deep dive into the research and development behind their latest prototypes. Topics ranged from the impact of sweeteners on the gut microbiome to crafting consumer-friendly labels and achieving ideal snack textures. In an on-stand interview at the Expo with Kiran Grewal, Editor of Kennedy’s Confection, Jen Bae, Senior Scientist in Confectionery, and Adrienne Pohrte, Senior Technical Manager, shared insights into their latest innovations and the impact these advancements have on the confectionery and bakery markets. One of the most intriguing discussions was presented by Jen Bae, who shared insights on reducing sugar in chocolate. “We worked on a prototype where we replaced all the sugar with soluble fibres and high-intensity sweeteners, achieving a zero-sugar chocolate that maintained excellent texture and taste,” Bae explained. This innovation not only caters to the growing consumer demand for healthier indulgences but also maintains the sensory qualities that make chocolate a beloved treat. Bae added, “For example, the milk chocolate
KennedysConfection.com Tate & Lyle L-R Jen, Kiran, Adrienne
we developed contains about 13 grams of fibre per 30-gram serving, offering a sweet treat that aligns with dietary fibre intake goals.” Adrienne Pohrte highlighted the functionality of their ingredients in bakery and confectionery products. “Our TASTEVA® M Stevia Sweetener and CLARIA G® starch stand out for their high functionality and great taste. They can replace high levels of sugar while ensuring the final product maintains its desired texture and longevity,” she noted. Pohrte elaborated on the versatility of these ingredients, explaining how CLARIA G® starch can withstand various storage conditions without compromising the texture of the end product.
Products like Falafel Veggie Bites with Harissa Aioli, Lassi Parfait, Elote Crunchers, and Dragon Fruit Kiwi Prebiotic Beverage showcased their ability to meet diverse
We worked on a prototype where we
replaced all the sugar with soluble fibres and high-intensity sweeteners, achieving a zero-sugar chocolate that maintained excellent texture and taste”
consumer preferences for taste and health benefits. These prototypes were to exemplify how Tate & Lyle’s ingredients can be used to create foods that are not only healthier but also appealing in texture and flavour. During the interview, Bae and Pohrte told
Kennedy’s Confection about the specific challenges and successes in developing these prototypes. Bae explained the complexities of working with chocolate, noting that replacing sugar with fibre in chocolate required blending different types of fibres to achieve the desired texture and sweetness without residual sugar. “Applications like gummies are more straightforward because they primarily involve reducing sugar, which naturally lowers calories. Chocolate, however, involves balancing the fat content to maintain texture,” Bae said. Pohrte discussed the development of their new gluten-free snack, the Elote Crunchers, which featured chickpea flour to create a crunchy, satisfying texture. She highlighted the balance achieved in the formulation, ensuring the snack was not only gluten-free but also rich in fibre and appealing to consumers seeking healthier snack options. The company’s innovative formulations and commitment to sustainability drew considerable attention and positive feedback from attendees and industry professionals. Pohrte remarked on the reception of their new products, including the No Sugar Added Beef Jerky and the Dragon Fruit Kiwi Prebiotic Beverage, noting the positive feedback on their taste and health benefits. “These innovative formulations were well-received by product developers, especially for their ability to meet current consumer trends without sacrificing quality,” Pohrte said.
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