Tate & Lyle completes EU polydextrose plant

By Lorraine Heller

- Last updated on GMT

Related tags Nutrition Tate & lyle

Tate & Lyle has completed a planned European polydextrose manufacturing facility, which the firm says will help reduce costs for the customers in the region.

The company says its new facility, located in Koog, the Netherlands, is the only European manufacturing plant for the bulking agent.

Tate & Lyle already produces its Sta-Lite polydextrose brand in the US, but the company said that the new European production “means our European customers will benefit from a shortened supply chain and further reduced costs.”

Polydextrose in foods

Polydextrose is an ingredient with a variety of uses for the formulation of healthier foods. It is used as a natural sweetener in combination with (and to reduce the quantities of) synthetic low-calorie sweeteners, and can also be used as to give suitable texture and mouthfeel to products with low fat or high fibre levels.

Tate & Lyle’s Sta-Lite ingredient is said to contain 1 kcal/g. It is also a soluble fibre, which the firm says has prebiotic properties and is well tolerated. The ingredient has a low glycemic response, is clean tasting and easy to use, added Tate & Lyle.

The ingredient, which is derived from corn, comes in both liquid and powder form, and can be used in a wide range of food and beverage applications to provide body and texture.

“Our consumer research has highlighted that European consumers are becoming more health conscious. Many people actively manage their weight and are aware that fibre can bring health benefits and in particular in maintaining digestive health. Sta-lite Polydextrose helps our customers meet that consumer trend,”​ said Jerome Tauzin, product manager.

Euromonitor International gives a global market volume for the ingredient of 83143.9 tones in 2007, up from 42921.1 in 2002. Compound annual growth rate for this period was 14.1 per cent.

Two years in the making

Tate & Lyle announced plans for the new production line in 2008, saying that it would be incorporated into the infrastructure of the firm’s existing starch plant, which already uses corn as a raw material.

At the time, the firm explained to FoodNavigator.com that the basis of polydextrose has historically been calorie-reduction, but that Tate & Lyle was also looking to build awareness of its fibre content – and particularly nutritional applications on its prebiotic properties.

Related topics Ingredients

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