This content requires the Adobe Flash Player. Get Flash

11 Jun 2007 12:30

 

 

Tate Lyle would be delighted to discuss PROMITOR™ with delegates at Food Ingredients South America (Booth No. 110) and the Institute of Food Technologists Trade Show (Booth No. 140) Tate Lyle today announced the launch of PROMITOR™ Resistant Starch, the first ingredient to be marketed under its new PROMITOR™ range of dietary fibres. PROMITOR™ Resistant Starch will help manufacturers add more fibre to baked products and snacks (including cereal, crackers, cookies, bread and pasta), with no impact on taste or texture. Resistant starch is a starch that “resists” digestion and acts as a dietary fibre. Harvey Chimoff, Director of Marketing, Americas said, “A typical diet in the US and Europe does not meet the daily recommended intake of fibre and this may be linked to low consumer expectations surrounding the taste and texture of high or added fibre products. Our research shows that consumers clearly understand that fibre can be good for their health. But we also know that the consumers’ eating experience must be about the product they’ve chosen not the fibre that’s in it.” PROMITOR™ Resistant Starch is a prebiotic fibre[1] that is well-tolerated and has a low glycemic response. Depending on legislation, it can be labelled as a corn starch/starch and may be suitable for products making a “natural” claim. Manufacturers can also use the PROMITOR™ logo front of pack to highlight its inclusion. Jim Miller, Director of Product Management, Americas, said, “PROMITOR™ Resistant Starch is a step change in resistant starch technology. Other resistant starches do not survive well in extreme process conditions. Because of its superior process stability, PROMITOR™ Resistant Starch can be used in smaller quantities to deliver better results. This means PROMITOR™ Resistant Starch is cost-efficient and has less impact on the formulation than other products currently on the market.” PROMITOR™ Resistant Starch also has very low water holding capacity, making it easy to formulate with when substituting for wheat flour in low moisture systems such as crackers and cookies. PROMITOR™ Resistant Starch has the added benefit in fried goods of reducing oil pick-up by 15-20%, which means fewer calories and less fat in the end product. Tate Lyle’s department of Health and Nutrition Sciences has worked with Leatherhead Food International to determine the prebiotic properties of PROMITOR™ Resistant Starch. This formed part of a wider research programme which includes a series of clinical studies on the PROMITOR™ range of fibres in partnership with a number of leading internationally recognized experts on fibre and health at various academic institutions. Tate Lyle will be developing a range of soluble and insoluble dietary fibre ingredients under the PROMITOR™ brand, which can be used in a wide variety of applications. Newly developed product formulas with PROMITOR™ Resistant Starch include corn chips, snack crackers, corn puffs, sandwich cookies and crisp chocolate chip cookies. Fibre is a key ingredient in the bakery, beverage and dairy ENRICH™ prototypes, the functional ingredients service launched by Tate Lyle at the start of the year. [1] Resistant Starch has shown a positive prebiotic index via the method of Paffram, Gibson and Rastall, 2003

Notes to Editors:

The average adult diet in the USA does not contain the daily recommended intake (DRI) of fibre. Current intake for men and women ranges from 12 to 16 grams per day, whereas the DRI stands at 25 grams per day for women and 38 grams per day for men[2]. Tate Lyle’s research[3] found that over two-thirds (67%) of US adults (64% Europe) acknowledge that fibre helps to promote digestive health and the immune system, with the majority recognising fibre’s ability to manage hunger and so potentially help in managing body weight. The research also found that 57% parents (54% Europe) believe fibre to be useful in maintaining children’s health, however, just 12% of US adults and 15% in Europe hold the belief that products that help you maintain digestive health and the immune system ‘taste good’. Tate Lyle’s new Health Wellness Centre in Lille is due to open in autumn 2007. Full details are available at http://www.tateandlyle.presscentre.com/Content/Detail.asp?ReleaseID=523=2 [2] Food and Nutrition Board (a unit of the Institute of Medicine, part of the National Academy of Sciences) – Dietary Reference Intakes, 2005 [3] Source: Illuminas/Harris Interactive - 2006

 

For more information contact:

About Tate Lyle: Tate Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by Innovation and Commercial Development. The Group's strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving the Bulk Ingredients business for sustained cash generation to fuel this growth.

Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches, sweeteners and fibres), no calorie sweeteners (including SPLENDA^® Sucralose) and Food Systems which provides blended ingredient solutions. Bulk Ingredients include corn-based bulk sweeteners, industrial starches and fermentation products (primarily acidulants). The co-products from both divisions are primarily sold as animal feed.

Tate Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2012, Tate Lyle sales totalled £3.1 billion. http://www.tateandlyle.com. SPLENDA^® is a trademark of McNeil Nutritionals, LLC