Tate & Lyle launches fat reducing starch for dairy

By Jess Halliday

- Last updated on GMT

Related tags: Starch, Tate & lyle

Tate & Lyle is introducing a modified starch that can be used to reduce fat levels in yoghurt by 30 per cent while still delivering a creamy texture – and can help keep costs down.

The ingredients company unveiled its new Optimize product development platform last month, which is intended to help manufacturers develop lower cost products that still have the high quality and sensory attributes.

The new starch, called Creamiz, is the first new texturant launched for use in this platform. Clothilde Feuillade, product manager for texturants, told FoodNavigator.com that the cook-up starch is being introduced initially for dairy products, as this is a “major category for sales development”.

Trials have shown that it can be used to make a product with 30 per cent less fat than a full fat version. As for cost savings, these could reach €40 per metric tonne of yoghurt – but Feuillade agreed that fluctuations in dairy prices mean the level of savings could vary.

The company is also finalising trials on using it in a wider range of product categories, including soups, sauces and dressings. It says it does not affect a product’s creaminess per se, but “will complement and enhance their existing texture, creating a rich and full bodied flavour”.

Derived from non-GM waxy maize grown in the Alsace areas of France, the starch is manufactured at Tate & Lyle’s plant in Koog aan de Zaan near Amsterdam.

The ingredient is not clean label since it is a modified starch, and has the E-number 1412.

But Feuillade said this is not seen as barrier to its take up, since creaminess and cost savings are seen as important drivers. Moreover, modified starch is already used in many products, so use of Creamiz will not require an additional label declaration.

She also tipped that more ingredients in the texture area are expected to be launched in the coming months, and may also contribute to the Optimize platform.

Related topics: Market Trends, Dairy-based ingredients

Related news

Show more

Related products

show more

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Know your Ethnic Dairy Opportunities

Know your Ethnic Dairy Opportunities

DuPont Nutrition & Biosciences | 05-Dec-2018 | Technical / White Paper

Global consumers often look for something new from the yogurt category and products with a good story. In Western markets, this demand is driving a trend...

Everything about in-container sterilization

Everything about in-container sterilization

John Bean Technologies (JBT) | 01-Nov-2018 | Application Note

JBT has a long history and an extensive track record in thermal processing of packaged food. JBT retorts and sterilizers are renowned for their outstanding...

Accelerate your supply chain as pressures intensify

Accelerate your supply chain as pressures intensify

William Reed | 04-Oct-2018 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars