Tate & Lyle has announced a new addition to its sweetener portfolio – Erytesse Erythritol. Through a strategic partnership distribution agreement with a supplier of erythritol, the addition will help the company to expand its ability in helping customers deliver on consumer demand for healthier, sugar and calorie reduced products.
Erytesse Erythritol has 70% sweetness of sucrose with a similar temporal profile and zero calories. It can be used in a range of applications including beverages, dairy, bakery and confectionery. It can also be used in combination with the company’s existing portfolio of natural sweeteners, like stevia and monk fruit, and high potency sweeteners like sucralose.
It offers a sugar-like taste experience, Tate & Lyle say, and can be used to create sweetening solutions for manufactured food products including bulking and mouthfeel when sucrose is reduced or removed.
“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,” explained Abigail Storms, Global Head of Sweeteners at Tate & Lyle. “Erytesse 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.”
The CAGR for all new product launches globally with low or 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 years was recorded at 22%, indicating a strong and consistent demand for erythritol.
Perception and awareness of the benefits of erythritol are increasing with 67% of industry professionals feeling positive about the ingredient and an increasing number of US consumers reporting they are likely or very likely to buy a product that contains erythritol, now at 23%; up from 6% in 2020.
“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,” Abigail Storms concluded.
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Editor, International Bakery
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