Tate & Lyle has announced that it has expanded and relocated its food application laboratory and customer-facing facilities in Mexico City, Mexico, and released a new sweetener for the Mexican market.
Demand for healthier food options is growing among consumers in Latin America, and Tate & Lyle approved this expansion so that it can provide greater assistance to manufacturers looking to produce healthier food and beverage products.
The upgraded facility features on-site application labs, ultra-high processing (UHT) equipment for sterilisation, physico-chemical analysis technology and access to Tate & Lyle advisors.
Tate & Lyle claims that this combination of equipment and advice will allow manufacturers in the dairy, beverage, bakery, soup and sauce sectors to develop and trial new ingredients and formulas which conform to consumer demands.
Tate & Lyle’s upgraded facility will “help manufacturers develop products that meet increasing consumer preferences for healthier, tastier food and beverages.”
The company has also announced that it has expanded its Latin Amercian product portfolio with the introduction of a new sweetener called Dolcia Prima Allulose.
Dolcia Prima Allulose is a low-calorie sweetener which the company claims has 70% of the sweetness of sucrose, and the product will be available to food and beverage manufacturers in Mexico.
Oswaldo Nardinelli, senior vice-president and general manager, Speciality Food Ingredients, Latin America at Tate & Lyle, said: “Increasing consumer demand for healthier food and drink is driving more manufacturers in Latin America to turn to Tate & Lyle for help in lowering calories, sugar and fat.
“Last year, product launches with a health and wellness claim increased by 32%.
“Working together with our customers, we are developing thousands of great tasting ‘better for you’ products each year for consumers in Mexico and across Latin America.”
Renata Cassar, senior research scientist, Latin America at Tate & Lyle, added: “There is an urgent need in Mexico and Latin America for more food and beverage options that can support healthier diets and lifestyles.
“The dual challenge of over and undernutrition in the region means that manufacturers are increasingly seeking solutions which cut calories, fat and sugar, and enrich products.
“Although the need and demand for healthier options is clear, we know that consumers will not compromise on taste and it’s this challenge – making healthy food tastier, and tasty food healthier – that our food scientists and application experts are helping food businesses overcome.”
© FoodBev Media Ltd 2019
World Dairy Innovation Awards – now open for entries
Enter before 10 May to ensure you are part of the industry’s leading awards scheme. Don’t miss out on having your dairy innovations recognised.