Tate & Lyle adds 17 non-GMO starches to portfolio

As part of an ongoing programme of non-GMO ingredient expansions, Tate & Lyle has added to its portfolio of texturants with 17 non-GMO starches that are said to have the same functionality as their traditional counterparts.

Tate & Lyle has expanded its portfolio of texturants with 17 non-GMO starches that are said to have the same functionality as their traditional counterparts. This, the company said is part of an ongoing programme of non-GMO ingredient expansions across Tate & Lyle’s texturants, fibre enrichment, and sugar and calorie reduction portfolios.

“In the past three years, non-GMO product sales in the US have grown by 270%,” said Werner Barbosa, Global Platform Leader, Texturants at Tate & Lyle. “At Tate & Lyle, we are committed to providing manufacturers with solutions which respond to consumer demands. Therefore, we are delighted to be able to provide our customers with a range of non-GMO options, alongside our existing starches, to help them deliver extraordinary food with great taste and texture.”

Whether it’s creating sugar-free cakes that don’t crumble or low-fat yoghurts with indulgent texture, manufacturers need starches to deliver the food experiences consumers demand, Tate & Lyle claims. According to the company, using starches to deliver the right balance of taste and texture is often one of the most complex formulating challenges in yoghurts, soups, sauces and dressings. The combination of Tate & Lyle’s deep formulation expertise and ingredient portfolio is, it says, tailor-made to provide food manufacturers with the right solutions.

Examples of the non-GMO starches being introduced are:

+ REZISTA NG cook-up starch, which provides superior process stability and smooth texture, making it ideal for puddings, dairy products, condiments, sauces and dressings.

+ X-PAND’R NG instant starch gives baking and snack manufacturers dough machinability and crispy, crunchy textures in their crackers, chips and snacks.

+ MAXI-GEL NG cook-up starch can help with moisture management by creating smooth textures in yoghurts, soups, sauces and dressings, and superior freeze-thaw stability in frozen meals.

As Tate & Lyle continues to introduce more non-GMO offerings, the company says that maintaining the highest standards of certification from farm to factory is a key priority. For this purpose, Tate & Lyle uses a combination of two of the most reputable third-party certification bodies: SGS International and Eurofins.