Tate & Lyle PLC has added ERYTESSETM Erythritol to its sweetener portfolio, through a strategic partnership distribution agreement with a leading supplier of erythritol.
ERYTESSETM Erythritol has 70% the sweetness of sucrose and a similar temporal profile, with zero1 calories2. Applications include beverages, dairy, bakery and confectionery. The product can be used alone or in combination with natural sweeteners, like stevia and monk fruit, and high potency sweeteners like sucralose. It can be used to create sweetening solutions for manufactured food products, including bulking and mouthfeel when sucrose is reduced or removed. It offers good stability in high levels of heat or acidity during processing, making it suitable for a host of formulations, according to the company.
Erythritol offers a full sugar-like taste experience and helps customers formulate sugar-reduced foods and beverages at an acceptable cost in use, says Tate & Lyle.
The CAGR for all new product launches globally with low/no/reduced calorie claims containing erythritol (either on its own or in combination with other sweeteners such as stevia and sucralose) for the last five complete calendar years was 22%3, indicating strong and consistent demand for erythritol. The strategic partnership agreement will provide security of supply and can meet both the short-term and long-term demands of our customers.
Abigail Storms, Global Head of Sweeteners, Tate & Lyle, says: “Consumers are increasingly switching to sugar reduced products, so manufacturers are looking for more sweetening solutions that will help them reformulate and still deliver the taste and texture consumers will love. ERYTESSETM Erythritol has a clean taste and bulking properties that make it perfect for helping manufacturers meet this demand, and as such it strengthens our existing sweetening toolbox, as well as our overall portfolio.
“It forms part of our commitment to transform lives through the science of food and helps our customers to meet consumer expectations for making healthy food tastier and tasty food healthier.”
1 This information value may vary from country to country, we recommend reviewing applicable local regulation.
2 Regnat K, et al. Appl Microbiol Biotechnol. 2018 Jan;102(2):587-595
3 Mintel GNPD, 2017 - 2021, 5 Year CAGR, October 2022