Tate & Lyle Food Systems develop HAMULSION stabilizer systems, meant to enable egg replacement in bakery products of up to 100% as manufacturer requires

Nevin Barich

LUBECK, Germany , June 6, 2012 (press release) – Faced with significant price rises and supply constraints in the egg market, many food manufacturers are seeking to control recipe costs by reducing the egg content of their products.

To meet this need, Tate & Lyle Food Systems has developed new HAMULSION® stabiliser systems, enabling egg replacement in bakery products of up to 100% as the manufacturer requires. Tate & Lyle Food Systems has already developed a range of moist muffins with different levels of egg replacement and no alteration in product quality.

The advantage of experience

"The challenge with bakery products when lowering egg content is to keep a fresh and moist product. With our new stabiliser system solution, we managed to produce a moist muffin with similar product properties to the full-egg version, and the feedback from our customers has been very encouraging." says Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems.

Tate & Lyle Food Systems has decades of experience in designing and manufacturing tailor-made functional ingredient systems for foods and beverages. Over the years, Tate & Lyle Food Systems has built specific expertise in developing replacements for egg – for example, egg-free stabiliser systems for mayonnaise. "It takes very specific expertise to achieve a product’s desired characteristics without using eggs," explains Werner. "It’s not simply a case of replacing one ingredient with another."

Customised solutions at speed
Tate & Lyle Food Systems helps formulate the whole product recipe, tailoring its solutions to each customer’s production and marketing needs. "We don’t go in with off-the-shelf solutions," says Werner. "We discuss with the customer what they want to achieve. But the beauty of our approach is that, because we can draw on an established range of functional raw material combinations, we can deliver solutions at very short notice."

Constant innovation
In increasing its focus on critical raw materials, Tate & Lyle Food Systems has explored alternatives to other key bakery ingredients, such as cocoa. The result was the launch last year of CARCAO™, a carob powder ingredient that can be used as a partial cocoa replacement.



For more information contact:
Sylvie Ory
Marketing Officer, media relations EMEA
t:+33 (0)3 28 77 70 89
m:+33 (0)6 37 35 22 51
e: sylvie.ory@tateandlyle.com


About Tate & Lyle:

Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by Innovation and Commercial Development. The Group's strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving the Bulk Ingredients business for sustained cash generation to fuel this growth.

Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches, sweeteners and fibres), no calorie sweeteners (including SPLENDA® Sucralose) and Food Systems which provides blended ingredient solutions. Bulk Ingredients include corn-based bulk sweeteners, industrial starches and fermentation products (primarily acidulants). The co-products from both divisions are primarily sold as animal feed.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2012, Tate & Lyle sales totalled £3.1 billion. http://www.tateandlyle.com. SPLENDA® is a trademark of McNeil Nutritionals, LLC

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