Ingredients for Dairy Processors

Tate & Lyle to launch innovative new starch

October 25, 2009
/ Print / Reprints /
ShareMore
/ Text Size+
Tate & Lyle has announced the European launch of an innovative new starch for use in dairy and convenience foods.

Tate & Lyle has announced the European launch of an innovative new starch for use in dairy and convenience foods. The starch, named Creamiz, will help manufacturers reduce fat content by up to 30%, while maintaining mouthfeel and texture.

Creamiz has been introduced as a part of Tate & Lyle’s Optimize platform and will help deliver significant cost savings for food manufacturers. Tate & Lyle’s Optimize platform helps customers cut their costs and optimize their processes.

Creamiz uses unique starch-modification technology to make it a leading contender for fat substitution in a wide range for food products. It will not affect the creaminess of products it is used in, but instead will complement and enhance their existing texture creating a rich and full bodied flavor.

Tate & Lyle has already developed several prototypes using Creamiz, including low-fat cream desserts and yogurts, and is now working with its customers to optimize and create additional recipes. A range of prototypes will be on display at Food Ingredients Europe. “With the continuing move towards health and wellness, consumers are placing more emphasis than ever before on a balanced diet,” says Clotilde Feuillade, product manager for texturants at Tate & Lyle Food Ingredients Europe. “Creamiz will help manufacturers respond to this, by reducing the fat content of their products while keeping the cost down. Creamiz is special in that it will do so without having any negative effect on taste. Feedback from our customers has shown that consumers really value the creamy mouthfeel of traditional dairy products, now they’ll be able to experience it in low-fat foods.

“Because modified food starches are used in a wide range of food products, Creamiz can, in many cases, be used to reduce the fat content without adding an additional ingredient to the ingredient declaration on the label. Moreover, in addition to its functional and nutritional benefits Creamiz can be used on standard food manufacturing lines and does not require specific equipment to be added. Given that it will help reduce costs and improve the nutritional profile of customers’ products we expect it to be extremely popular.”

Caroline Sanders, marketing director at Tate & Lyle Food Ingredients Europe, adds: “We are committed to expanding our portfolio of products produced in Europe and continue to work on a range of new food starches and applications.”

Tate & Lyle’s range of leading branded food ingredients includes Splenda sucralose, Promitor dietary fiber, Sta-Lite polydextrose, Tate & Lyle Fairtrade Sugar and Lyle’s Golden Syrup.

Tate & Lyle
www.tateandlyle.com

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.