New Tate & Lyle ingredient targets low calorie dairy products
desserts, which claims to allow manufacturers to cut around a third
of calories and half of total sugars from their product
Developed by the groups European research team, Dairy Dessert Rebalance is suitable for use in a range of milk based desserts with neutral pH, including spoonable products such as crme desserts, Dutch Vla, custards and trifles.
Available in two forms, Dairy Dessert Rabalance 033 is designed for low fat, reduced sugars desserts and 034 for low fat, no-added-sugars preparations.
"Food manufacturers have been able to develop either low fat or no-added-sugars dairy desserts but have never been able to deliver both reductions together in a non-aerated product," said the firm.
"This breakthrough will allow them to achieve that for the first time. Low-fat, reduced sugar varieties are currently on the market but this ingredient solution enables manufactures to reach a higher sugar and caloric reduction than previously attainable," it added.
The new line contains modified food starch and a blend of sweeteners including Tate & Lyles proprietary Splenda sucralose. It also contains soluble fibre, which the company is marketing for its prebiotic effect.
Compared with traditional full fat, full sugars products, Dairy Dessert Rebalance 033 claims to offer a 35 per cent reduction in calories and a 47 per cent reduction in total sugars. Dessert Rebalance 034 offers a 32 per cent reduction in calories and a 59 per cent reduction in total sugars, said Tate & Lyle.
According to the company, both versions of the new ingredient achieve these reduction levels while still delivering the creamy taste and mouthfeel expected from indulgence products.
Tate & Lyle said that both versions are supplied as a dry mix, which reduces the manufacturing process time. During processing the rheological properties of the dessert mix show little change compared with the full fat, full sugar one - meaning that manufacturers can use the ingredient solution with little adjustment to their processing parameters.
"Our research shows a clear demand for new lighter options. Over the last 12 months, we have developed a number of ingredient solutions within the Rebalance range for the European market to answer that need. Dairy Dessert Rebalance is a very important step in the light dessert sector making low-fat, no-added-sugars dairy desserts a possibility for the first time. Our research and development team has worked hard to make this a commercial reality and bring variety and innovation to the dairy dessert sector," said Rachel Moffatt, Tate & Lyles European food ingredients marketing manager.
Indeed, according to the companys research, some 82 per cent of consumers in France and Germany believe fat intake needs to be limited as part of a healthy diet and 75 per cent of consumers claim the same for sugar. The ingredient firms research also indicated that 35 per cent of consumers in the UK, France and Germany want reduced calorie chilled desserts. And 33 percent want reduced sugar chilled desserts rising to 47 percent for dairy desserts consumed by children.
Other products in Tate & Lyles Rebalance Line include a sweetener solution for baked goods, and a sweetener solution for isotonic sports drinks.