To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Arla Foods Ingredients signs acquisition agreement with the owners of Volac’s Whey Nutrition Business
• Tate & Lyle calls for focus on fibre and fortification
• The International Cheese & Dairy Expo weekly update
• The culture of yogurt
• dsm-firmenich opens applications for flavourist school’s class of 2025

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“There are evident health benefits to consumers through this fibre fortification, not least closing the ‘fibre gap’, which is the difference between actual fibre intake and daily recommended amounts,” she notes. Current government guidelines recommend adults to eat at least 30g of fibre every day, but currently the average UK adult eats around 20g, and children’s diets are similarly lacking in fibre.

In terms of health improvements, fibre fortification could help 72% of adults reduce the risk of cardiovascular disease and type 2 diabetes.  Emerging research even suggests some fibres may help promote immune health.

“Tate & Lyle, through looking at the overall nutritional value of what people are already eating, found dairy was a huge opportunity for fibre fortification. It isn’t just a theory, either, as its research found seven in 10 young adults in the UK would choose fibre fortified yogurt to include in their daily diet, with 80% confirming they’d be interested in consuming a healthier drinkable or spoonable with added fibre, if they were available where they shopped,” Forejt says.

Globally, food and drink product launches that contain fibre are growing – Europe has seen a 5% growth rate, due to increased activity in the beverages, confectionary and desserts categories in particular. Tate & Lyle research found that adding the words, “excellent source of fibre” messaging would increase purchase intent by an average of 55%, she adds.

Products such as Tate & Lyle Promitor, which labels as soluble corn fibre, may be added to dairy products including yogurt style products, without impacting their taste or mouthfeel, while allowing them to be labelled as ‘a source of’ or ‘high in’ fibre, according to Forejt. Chocolate milk beverages, too, can have their nutritional value enhanced through the addition of fibres, maintaining familiar flavours and colours, with the benefit of reduced added sugar, she notes

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Koch Separation Solutions – Production of High-Quality Protein
• Tate & Lyle launches new brand
• IFF launches Choozit Vintage for consistent flavours and textures

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A world leader in ingredient solutions for healthier food and beverages, Tate & Lyle partnered with environmental charity Earthwatch Europe (Earthwatch), working with Nanjing Agricultural University in East China, to develop the programme, which aims to ensure that the stevia industry grows sustainably.

The expanded programme follows an on-farm pilot undertaken in Dongtai in 2021 that focused on improving the environmental and social impacts of stevia production, based on the results of Tate & Lyle and Earthwatch’s life-cycle-analysis completed in 2019. The 2021 pilot aimed to reduce the impacts of fertiliser use and help farmers to understand soil health through regular, straightforward testing. In its first full year, the pilot programme saw promising reductions in all of the nine impact categories measured against the baseline, including a reduction in greenhouse gas emissions and an improvement in metrics linked to local water quality. The pilot also found that optimised fertiliser use can positively influence stevia productivity and steviol glycoside content, resulting in a greater proportion of the desirable sweet components used to make stevia ingredients, verifying findings from the 2019 study.

In 2022, an expanded cohort of farmers in Dongtai, Jiangsu Province, East China and additional stevia farmers in Linze, Gansu Province, West China will implement the agronomic practice changes piloted last year, and trial additional changes to further minimise their environmental footprint. With the stevia agricultural sector at a relatively early stage in its adoption of more sustainable practices, this science-led programme is helping to build the evidence base and demonstrate the positive environmental, social and economic impacts associated with these changes.

Participating growers will be supported to pursue sustainability-related verification for their stevia through the Sustainable Agriculture Initiative Platform’s Farm Sustainability Assessment and have been encouraged to sign Tate & Lyle’s Stevia Supplier Sustainability Commitment, a pledge to reduce the environmental impact of stevia farming. Growers signing the Commitment will be helped to understand better their environmental impact through sampling, assessments, and participation in workshops with a clear goal of reducing their environmental impact and improving productivity and profitability by implementing the recommendations from the analysis conducted.

Nick Hampton, Chief Executive of Tate & Lyle, said: “Supporting sustainable agriculture is front and centre of our plans to deliver on our commitment to be carbon net zero by 2050, to help our customers deliver on their carbon reduction commitments and to build a thriving farming community. Our stevia programme in China epitomises our purpose in action and is laying the groundwork for the sustainable development of the stevia industry. We are excited to share our lessons and experiences to strengthen sustainability in the stevia supply chain and help farmers to unlock economic benefits for their communities.”

Maria Pontes, Director of Programmes and Partnerships at Earthwatch Europe, commented: “This partnership, through its hands on approach to trialling change and sharing knowledge, has engaged farmers, encouraging them to improve the sustainability of their growing practices. We recognise the importance of supply chain resilience, so supporting growers and building a strong supplier network, while making a real change to the environment, is a priority. We really look forward to continuing to work with Tate & Lyle to develop this programme.”

Professor Luo, project lead from Nanjing Agricultural University in East China, said: “It’s very important to involve farmers in the demonstration of stevia slow-release fertiliser application as it helps them to better understand and believe in the practical technology and its value, improving their trust that this approach will benefit them, which in turn will move the sustainability programme forward. Participating farmers say that the optimised application of slow-release fertiliser technology, using this fertiliser once a whole growing season instead of multiple applications of different fertilisers, as they were previously, is making stevia farming easier.

“As we can see from the pilot results, this approach is benefiting the environment and stevia productivity too. Participating farmers hope that through Tate & Lyle’s programme they will be able to introduce other efficient farming solutions for stevia agricultural practices in different sections of seedling production, field management and harvesting, bringing more benefits to their farms.”

Click here to read Tate & Lyle’s stevia programme summary.

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Tate & Lyle, global provider of food and beverage ingredients and solutions, commissioned new research amongst consumers in the UK, France, Germany, Poland, Spain, and Sweden, to investigate attitudes towards dairy consumption.

The survey found that the frequency in which young consumers eat dairy products is high, with 71% eating cheese, 81% drinking milk and 69% eating yoghurt at least once a week.

Furthermore, 77% of 18-35-year-olds said they are happy to consider eating more dairy products if they could try products with less fat, sugar, and allergens.

Beth Nieman Hacker, market research director at Tate & Lyle, said: “Our research has uncovered some interesting emerging trends when it comes to how and why consumers are purchasing dairy.

“It is so important to understand how behaviours, values and appetites are changing and the drivers behind these shifts, so food and drink brands can launch products that meet the needs of consumers today.”

The research uncovered opportunities for food and drink manufacturers to do more to encourage young people to eat dairy products.

Health is a key priority for the younger generation, with 1 in 4 (39%) 18-35-year-olds stating they felt dairy products contained too much fat and 34% claiming that dairy products contain too much sugar.

Younger consumers are much more likely to eat dairy alternatives – with 35% eating non-dairy cheese, 33% eating non-dairy ice cream and 46% non-dairy milk, at least once a week.

A flexitarian diet seems to be on the rise amongst consumers of all ages, who switch between dairy and dairy alternatives depending on the meal type. 39% said they eat dairy cheese at dinner, compared to 26% who chose a dairy alternative. 32% preferred dairy yoghurt at breakfast, while 26% liked a dairy alternative yoghurt as a mid-morning snack.

Consumers are also looking to make more sustainable choices – with a fifth (18%) of older consumers saying products with environmental certifications would be a big factor in them increasing their dairy intake, while younger consumers were looking for more environmentally friendly packaging (19%) and a longer shelf life (20%).

Delphine Forejt, dairy category development manager at Tate & Lyle, said: “Our research found that nearly three quarters of 18-35-year-olds who are eating less of dairy are happy to consider eating more dairy products if they could try products with less fat and sugars. Whilst dairy products have long been associated with goodness, in today’s world, the dairy industry must adapt to modern consumer tastes, convenience and healthier lifestyles. At Tate & Lyle we are committed to working with customers to help them overcome these challenges and deliver tasty products that consumers love.”

For more information on how Tate & Lyle collaborates with customers working with dairy, visit: www.tateandlyle.com/our-expertise/dairy

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This interactive report, available in electronic format on Tate & Lyle’s website and via a link below, describes how Tate & Lyle’s purpose of Improving Lives for Generations is being lived across the organisation, and outlines the first year of progress against the ambitious long-term purpose targets and commitments set out in 2020.

Nick Hampton, chief executive, Tate & Lyle said: “Our purpose is at the heart of our business, helping us to navigate an uncertain and constantly changing world. The ongoing challenges of the global pandemic, the heightened dialogue about inclusion and the climate emergency have showed us the value of healthy living, the importance of connecting with and supporting each other as colleagues and neighbours, and the fragility of the natural world. That’s why we are more determined than ever to keep pursuing our purpose targets and commitments, and I am delighted with the progress we are making.”

Tate & Lyle’s purpose of Improving Lives for Generations is lived through three pillars – Supporting Healthy Living, Building Thriving Communities and Caring for our Planet. Under each pillar, Tate & Lyle has set targets for the next five or ten years from 2020, for example: to remove nine million tonnes of sugar from people’s diets through our low-and no-calorie sweeteners and fibres by 2025; to provide over three million nutritious meals for people in need by 2025; and to deliver a 30% absolute reduction in Scope 1 and 2 greenhouse gas emissions by 2030. As part of the company’s Building Thriving Communities pillar, the Purpose Report 2021 also includes new targets to significantly progress equity, diversity & inclusion within the organisation.

The full Purpose Report 2021: Improving Lives for Generations is available to download here.

Tate & Lyle will report on the second year of progress against its purpose targets and commitments in 2022.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• Researchers at University of Hohenheim in Germany have been investigating how to prevent dairy products with high calcium content, such as quark or skyr, from developing a bitter taste.
• Arla Foods Ingredients is demonstrating how its organic dairy proteins can help meet emerging opportunities for premium kids’ snacks in China with two new concept launches.
• Fonterra’s dairy ingredients and solutions brand NZMP has launched a new carbonzero certified Organic Butter to the North American market.
• Tate & Lyle has launched its new Nutrition Centre, which aims to increase awareness of evidence-based science for ingredients.

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The Tate & Lyle Nutrition Centre aims to increase awareness of evidence-based science for ingredients including low- and no- calorie sweeteners and dietary fibres, and their role in a healthy, balanced diet. Accessible via www.tateandlyle.com/nutrition-centre, the hub houses expert insights, research and educational tools for food and beverage companies, scientists and health professionals.

Visitors to the Tate & Lyle Nutrition Centre can access:

• Pre-clinical and clinical research conducted or supported by Tate & Lyle scientists, often carried out with leading universities across the globe, providing key scientific evidence about Tate & Lyle’s ingredients and their impact on gut health, blood glucose management, metabolism, gut microbiome, weight management, bone health, and overall health.
• White papers, articles and events on a range of nutrition topics such as glycemic response and synbiotics, the science around how ingredients relate to health, and diet trends such as sports nutrition, and keto and low-carb diets.
• External research, nutrition guidelines, and advice, initiatives and developments published by global authorities in the area of nutrition and health such as the World Health Organization.

The Nutrition Centre was developed by Tate & Lyle’s Global Nutrition Team which drives the Company’s science research programme and supports food and beverage companies from its bases in the UK, US, Brazil and Singapore.

Dr Kavita Karnik, global head, Nutrition & Regulatory Affairs at Tate & Lyle, said: “With global obesity and diabetes rates rising, there is a great deal of interest from industry, governments, and the health and science communities in food and beverage ingredients with proven health benefits, such as weight management and gut health. Scientific knowledge around ingredients continues to grow, with exciting emerging research pointing to additional health benefits, such as the role some fibres can play supporting immune system function and metabolic health.

“With our new digital Nutrition Centre, we have made it easier for our customers and the wider industry, as well as peers in the nutrition and science world, to access high-quality research content that informs product development, adds to the evidence-base, and supports healthy living.”

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The headquarters includes a new application centre, which is six times larger than Tate & Lyle’s previous centre in Sao Paulo and is amongst the company’s largest globally.

The new application centre will help industry manufacturers develop products that meet increasing consumer preferences for healthier, tastier food and beverages. It includes a pilot plant and state-of-the-art experimental kitchen, which enables customers to design and test different recipe formulations across a range of categories including dairy, beverage and bakery. Other services include sensory analysis and shelf-life testing of products, as well as a room for focus groups with consumers.

As part of Tate & Lyle’s global innovation and application network, the new centre will also benefit from Tate & Lyle’s recent investment in a new recipe development platform. This platform provides one global database for recipe and ingredient knowledge, connecting Tate & Lyle’s technical teams across the world and leading to a more agile response to customers with effective solutions.

Oswaldo Nardinelli, senior vice president and general manager, food & beverage solutions, Latin America, Tate & Lyle, said: “There is an increasing consumer demand in Latin America for more food and beverage options that can support healthier diets and lifestyles, and manufacturers are increasingly looking for new ways to reduce calories, fat and sugar, and enrich products.

“While the need and demand for healthier options is clear, we know that consumers will not compromise on taste and it’s this challenge – making healthy food tastier, and tasty food healthier – that our food scientists and application experts are helping food businesses overcome.

“Our new application centre brings together Tate & Lyle’s cutting-edge science, market leading ingredients and product development capabilities, offering manufacturers across the region a convenient and high quality ‘one-stop-shop’ for formulation.”

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This major expansion enables Tate & Lyle to meet growing global demand for food grade and infant food grade Maltosweet Maltodextrin.

Maltosweet Maltodextrin is a nutritive corn-based speciality sweetener made from locally sourced non-GMO corn available in powder and granular formats. Maltodextrin acts as a binder, viscosity provider, fat replacer and bulking agent. The ingredient is used in a wide range of food and beverages such as infant formula, sports drinks, dairy desserts and sauces.

Murat Orhon, senior vice president and general manager, Europe, Middle East and Africa, Food & Beverage Solutions for Tate & Lyle, said: “We have invested in our facility in Boleraz to ensure our customers, particularly producers of infant and growing-up formula who are key users of maltodextrin, can continue to offer products that meet high quality standards, in line with growing global demand.

“The market for these products that nourish children and support families is particularly strong in Europe, but is also growing in markets such as the Middle East, Africa and Asia Pacific.”

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Dairy, which can provide key nutrients such as calcium and protein, is the most commonly under consumed food group in South Africa after fruit and vegetables, with experts citing availability and cost as the main barriers to consumption.

Tate & Lyle technical service teams in Kya Sand, Johannesburg, South Africa, and Lübeck, Germany, worked with Long Life Dairy’s development team to trial different recipe formulations. Using Tate & Lyle’s stabilisers and functional systems, the new range of affordable yogurt-style dairy snacks, bottled milkshakes and custard pouches do not require refrigeration and are shelf stable for up to one year. In contrast, a typical yogurt would require refrigeration and have a use by date of up to 30 days.

Stefan Van der Berg, general manager, Long Life Dairy, said: “Many dairy products on sale in the South Africa require cold storage and, although ambient shelf life milk and custard are widely available, there are few on-the-go dairy options for immediate consumption. We believe that our new long-life dairy products developed with Tate & Lyle are unique in the South African dairy market, due to their on-the-go format and the innovative stabilisers and functional systems used to deliver nutrition, shelf stability and great taste at an affordable price.

“Ambient dairy is an exciting new sub-category for our business and we are exploring opportunities to introduce the new range to consumers in other African regions.”

Neels Poerstamper, technical support manager South Africa, Tate & Lyle, said: “Using our innovative stabiliser ingredient blends, we are proud to have helped Long Life Dairy to create an innovative new product range that will help more families to enjoy the benefits of dairy, particularly those without access to cold storage.

“This product innovation demonstrates how, with customers, we are providing access to nutritious and affordable foods, and delivering on our purpose of Improving Lives for Generations. The packaging, price point and long shelf life make the range particularly attractive to South Africa’s many solo traders, allowing them to capitalise on resale opportunities.”

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