Tate & Lyle's new starches target such applications as snacks, dairy items, sauces and frozen meals.
LONDON — Tate & Lyle, P.L.C. has introduced 17 non-bioengineered/non-G.M.O. starches that offer the same functionality as their traditional counterparts, the London-based company said May 18. Non-G.M.O. product sales in the United States have grown by 270% in the past three years, according to research for Tate & Lyle conducted by Information Resources, Inc.
“At Tate & Lyle, we are committed to providing manufacturers with solutions that respond to consumer demands,” said Werner Barbosa, global platform leader, texturants at Tate & Lyle. “Therefore, we are delighted to be able to provide our customers with a range of non-G.M.O. options, alongside our existing starches, to help them deliver extraordinary food with great taste and texture.”
X-Pand’r NG instant starch, one of the new starches, gives baking and snack manufacturers dough machinability and crispy crunchy textures in such items as crackers, chips and snacks. Other new starches include Rezista NG cook-up starch, which provides process stability and texture for such items as puddings, dairy products, condiments, sauces and dressings, and Maxi-Gel NG cook-up starch, which provides assistance in moisture management by creating smooth textures in yogurts, soups, sauces and dressings. Maxi-Gel NG also offers freeze-thaw stability in frozen meals.
