Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, recently hosted customers from across Europe at a nutrition science seminar where company scientists explained the important role fiber plays in a healthy diet.
Technical, R&D, and business development representatives from multinational and regional food and beverage businesses came together in London, UK, over two days to learn how to enrich their products and reduce sugar and calories.
Tate & Lyle’s scientists and regulatory specialists explained how manufacturers can overcome formulation challenges and take winning products increasingly sought out by consumers to market. Attendees sampled prototypes enriched with Tate & Lyle fibers.
Dr. Kavita Karnik, director of global nutrition at Tate & Lyle, said: “We need to talk about fiber; intakes in the UK are worryingly low, which is a major own goal for public health. With its association with digestive regularity, fiber may have an ‘uncool’ reputation, but experts agree that it is one of the most beneficial nutrients that people can add to their diet. As well as supporting digestive regularity, fibers offer a host of health benefits, helping to reduce cholesterol, improve blood glucose response, and enhance calcium absorption. High-fiber diets are also associated with a reduced risk of colorectal cancer and type 2 diabetes.”
Dr. Karnik also adds that the global sugar reduction drive has undoubtedly accelerated reformulation, with manufacturers turning to fiber to replace bulk in sugar-reduced recipes. “However, awareness in the industry of fiber’s health benefits, while growing, remains relatively low. More dialogue can really help to address this “fiber gap” in the national diet,” she says.
A buyer at a multinational branded food manufacturer who attended the event commented: “We talk generally about fiber being a ‘good’ nutrient, but now I am clearer on the reasons why they’re beneficial and the studies showing this, which is really helpful. The explanation around the nutrition makes more sense now.”
A development technologist at a multinational own-label fresh prepared food manufacturer added: “Fiber has never been a major part of our consumer research thinking. We had not realized that consumers think about fiber in their diet to the extent that Tate & Lyle’s market research shows. Hopefully, we can use the information from this event to trial Tate & Lyle’s fibers in our products and show our retailer customers how they can help them achieve their nutrition goals.”