To better support consumers’ demands for clean labels
Tate & Lyle has expanded its portfolio of approved non-GMO Project Verified ingredient solutions. The recent additions include several new texturants made from non-GMO dent corn; such as two new gelling starches – THINGUM 107NG and BRIOGEL 1082 NG – designed to optimise texture in jelly confections and processed cheese respectively as well as MERIZET 100 NG, a bulking starch that helps optimize texture attributes in sauces, dressings, bakery and snacks.
Werner Barbosa, vice-president, global lead, texture innovation and commercial development, Tate & Lyle, commented: “These launches further expand Tate & Lyle’s portfolio of non-GMO ingredients, which will help our customers increase their inventory of products bearing the non-GMO Project Verified Certification. One of the most effective ways to reassure that the foods and beverages they purchase are non-GMO is to offer products that display the non-GMO Project Verified on-pack seal.”
Tate & Lyle has over 100 non-GMO corn, and tapioca texturants available for the North America market, including thickening, film forming, gelling and functional power functionalities.
With 76% of consumers globally claiming to read ingredient labels, it is critical that food and beverage manufacturers offer clean label products that consumers can trust. Barbosa added: “By broadening its line of non-GMO ingredients, Tate & Lyle is adding another level of trust to its extensive portfolio, ensuring that our customers can respond to the clean label trend.”
Tate & Lyle will continue to provide solutions that meet consumer demands for non-GMO sweetening ingredients, as well. DOLCIA PRIMA Allulose, a low-calorie sweetening ingredient, is now available as non-GMO Project Verified. Allulose has the same clean, sweet taste from sugar but without the calories. Originally identified in wheat, it has since been found in certain fruits including figs and raisins. Adding the non-GMO Allulose variant will broaden the usage of DOLCIA PRIMA Allulose with users while meeting the demands of the consumers, particularly those following a keto diet or those managing diabetes as it has no glycemic impact.
