Trans Fat Focus

New Tate & Lyle ingredient system targets trans free desserts

By Lorraine Heller

- Last updated on GMT

Related tags: Trans fat, Nutrition, Tate & lyle

British ingredients firm Tate & Lyle has introduced a new method to eliminate trans fats in desserts, a move that comes in response to the renewed trans fat momentum in the US.

The new ingredient systems specifically target the foodservice sector, but could also be suitable for dessert manufacturers looking to slash the trans from their products, said Tate & Lyle this week.

Made up of the firm's speciality sweeteners and starches, Splenda Sucralose and Bakery Rebalance 706, the new systems were initially developed during R&D work with a foodservice customer looking to provide reduced calorie and reduced fat dessert products.

But after new regulations this month imposed a trans fat ban in New York City's restaurants, Tate & Lyle repositioned its new systems to appeal to the growing number of foodservice customers looking to reformulate to a trans-fat free menu.

"We were working with a customer on reducing fats from desserts, and we realized the relevance of this to the new legislation, as the products are also suitable for use with low trans-fat shortenings or oils,"​ the firm told FoodNavigator-USA.com.

On December 5 2006, New York's Board of Health voted in favor of a ban on trans-fats in all of the city's restaurants, making it the first large city in the US to strictly limit the use of trans-fats in restaurants.

The new rules mean that from July next year, restaurants will not be allowed to use cooking oils that contain more than tiny quantities of trans-fat. From July 2008, the same limits will apply to all types of food, and more cities are expected to follow suit with similar regulations in the near future.

And Tate & Lyle was quick to respond by adapting its new ingredients systems to apply to food service businesses wanting to meet these new regulations.

The firm's formulations are currently available for desserts such as a lemon meringue pie, lemon berry bars, chocolate brownies, apple spice cake, and various sauces and toppings.

"Our R&D teams are working closely with our customers from the outset to help them maximize the speed of delivery to market, and to respond quickly to a changing market place,"​ said Harvey Chimoff, the firm's director of marketing for the Americas.

"Our Rebalance service, which offers ingredient systems for a broad range of food applications, showcased our extensive experience in reformulating to lower sugar, fat and calorie levels. Now is a great time for food service businesses to meet our R&D team and see how we can develop ingredient systems to help them respond quickly to the new regulations on trans-fats, without compromise to taste,"​ he added.

Related topics: Ingredients, Yogurt and Desserts

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