Tate & Lyle introduces OPTIMIZER STEVIA 8.10 for cost-effective, premium sweetening

The OPTIMIZER STEVIA 8.10 utilises steviol glycosides, naturally occurring components within the stevia leaf

Tate & Lyle has unveiled its new stevia composition, the OPTIMIZER STEVIA 8.10. The sweetener delivers the consumer-desired premium taste profile closest to sugar, even at high sugar replacement levels, while offering a more cost-effective solution than other sugar alternatives.

This stevia composition offers a range of benefits for both manufacturers and consumers. With OPTIMISER STEVIA 8.10, manufacturers gain access to a versatile, great tasting stevia at a lower cost-in-use, offering an improved value compared to other premium stevia sweeteners. This translates to delicious, low-calorie options that meet consumer demand without compromising on taste. OPTIMISER STEVIA 8.10’s composition qualifies for labelling as “stevia extract”, (following JECFA* guidance) aligning with consumer preference for a sweetener derived from nature.1**

With versatility across applications, OPTIMIZER STEVIA 8.10 can be used in high sugar-replacement formulations like nutrition bars and shakes, functional beverages, vitamin gummies, and yoghurt.

Abigail Storms, senior vice-president global platform, sweeteners and fibres, Tate & Lyle said: “OPTIMIZER STEVIA 8.10 is a breakthrough for the industry. We’ve leveraged our technical expertise to create a sweetener that not only meets the highest standards of taste and quality but also delivers cost savings to our customers. OPTIMIZER STEVIA 8.10 opens a world of possibilities for food and beverage manufacturers because they no longer have to compromise on taste because of cost. Whether you’re looking to improve taste, reduce costs, or enhance the nutritional profile of your products, OPTIMIZER STEVIA 8.10 delivers on all fronts.”

This development highlights Tate & Lyle’s production processes, which has tapped into previously underutilised steviol glycosides, which are naturally occurring components within the stevia leaf. This process developed by Tate & Lyle’s scientists and engineers enables greater use of the stevia leaf extract, promoting more efficient manufacturing processes.

References

1 Tate & Lyle Proprietary Research, 2024 Global Consumer Ingredient Perception Research – US; Base size n=302

* Joint FAO/WHO Expert Committee on Food Additives

** The applicability of label claims and the regulatory and intellectual property status of Tate & Lyle ingredients varies by jurisdiction