sugar replacement: taste is key: Tate & Lyle gives an insight into how their products help manufacturers to develop their brands to a new nutritional profile

摘要

In Europe, Tate & Lyle has made important advances in the field of confectionery including the development of sugar-free gums and jellies, a new line of thinboiling starches for starch based, gums and jellies, sugar replacement (with Splenda Sucralose) in hard boiled sweets, calorie reduction in toffees, and offering gelatine replacement in chews. Research by Tate & Lyle into eating habits has shown that consumption of confectionery in the UK is highly self-regulated, 41 % of consumers claim they limit consumption of sweets for themselves and 68% of parents claim they limit their child's consumption. Research shows that today's consumers are increasingly looking for reduced or no-added-sugar options and indicated a preference for natural flavoursand colours to artificial. This opens up an enormous opportunity for manufacturers to develop their brands by reformulating to a new nutritional profile. The key however is taste. Research has consistently shown that products which meet all nutritional targets but do not taste good will not gain mainstream success.