Tate & Lyle taps into healthy ice cream market

Related tags Ice cream Nutrition Tate & lyle

Tate & Lyle has launched two new ice cream ingredients to help
manufacturers tap into the current trend towards healthier eating.

Rebalance 001 and 002 are part of the firm's Rebalance range, and are designed to achieve a healthier product profile without compromising taste.

"Ice Cream Rebalance 001 and 002 will enable the industry to offer consumers products that are lower in calories, carbohydrates and fats but have all the taste of indulgence ice cream,"​ claimed the company in a press release.

Tate & Lyle is certainly correct in saying that consumers want to eat healthily, but not at the expense of flavor, and this trend has resulted in an explosion in innovation within the ice cream sector.

Recent consumer research for example suggests that 25 per cent of people want to see lower fat and lower sugar ice creams available in shops.

The study, carried out by Incepta Market Intelligence Research, found that 73 percent of ice cream buyers would probably or definitely buy a lower fat, lower sugar ice cream. Tate & Lyle believes that it can help the industry meet this demand for change without compromising on taste.

"We believe that these ice cream solutions meet consumer demand and can help facilitate increased choice in marketplace,"​ said Tate & Lyle's global vice president, applications and technical service Mike Augustine.

"Consumers are becoming increasingly interested in the nutritional profile of products and we can help the food industry riseto that challenge. Many people want to choose products with reducedcalorie, fat or sugar claims but they do not want to compromise on taste."

The company's Ice Cream Rebalance 001 is a complete sweetening system,which includes Splenda Sucralose. It is claimed to reduce calories in no-added-sugar ice cream formulations by replacing bulk sweeteners with a tailored range of Tate & Lyle sweetening systems.

The Food and Drug Administration (FDA) said this month that sucralose should be marketed as a non-cariogenic i.e. a tooth-friendly ingredient. The FDA backs the reasoning that sucralose does not contribute to the production of organic acids by plaque bacteria, as do the fermentable sugars that it replaces.

This latest FDA authorization is likely to bring further sales success for Tate & Lyle's Splenda product, and of course strengthen the health claims of ingredients 001 and 002.

Tate & Lyle​ says that 001 can be used to maintain creaminess and control the texture of products while reducing carbohydrates by 35 percent, sugars by 73 percent and fat by 33 percent against samples of indulgence and light ice creams.

002 on the other hand is also a complete sweetening system including Splenda Sucralose, but is designed for reduced sugar ice cream and allows higher fat reduction. Again retaining creaminess and taste qualities, Ice Cream Rebalance 002 can reduce sugars by 50 per cent, fat by 56 per cent and overall energy by 30 per cent when compared to regular products. Both solution sets reduce glycemic carbohydrates.

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