A tasty, healthy start to the day
Breakfast cereal manufacturers around the world are responding to their customers’ demands for convenience, great taste and nutrition benefits, with more fibre, less sugar and fewer calories.
Make sure your products have that extra appeal, without compromising taste or texture, with Tate & Lyle’s speciality ingredients.
Your challenges
- ‘How can I make my breakfast cereals even more appealing to consumers?’
- ‘What’s the next big trend and how can we make the most of it?’
- ‘Are there opportunities we haven’t thought of?’
- ‘How can we cut costs without cutting down on quality?’
Our solutions
Your priorities drive our products and services. Here are just some ways we’re giving our breakfast cereal customers the Tate & Lyle advantage.
- We replace sugars with low-calorie soluble fibres like STA-LITE® Polydextrose, or PROMITOR® Dietary Fiber. And we design a well-balanced sweetness profile with KRYSTAR® or FRUCTOPURE® Fructose, SPLENDA® Sucralose or PUREFRUIT™Monk Fruit Extract.
- This solution maintains the texture, taste, appearance and stability of your product – and helps highlight other ingredients in the ingredients list.
- And why not formulate a high-bran cereal with a no-calorie sweetener such as SPLENDA® Sucralose or PUREFRUIT™ Monk Fruit Extract?
Check out some of our concepts: (pdf downloads)
- Increase your products’ fibre content using our soluble fibres with beneficial physiological effects, like STA-LITE® Polydextrose, PROMITOR® Dietary Fiber or PromOat® Beta Glucan.
- This formulation maintains the texture, taste, appearance and stability of your product, so that consumers can easily increase their daily fibre intake.
Check out some of our concepts: (pdf downloads)
When it comes to consumer appeal, if taste is king, texture is queen! We’ll help you find the perfect balance of expansion, crispiness and hardness.
For example, using our starches we can:
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Design the expansion and texture of cereals
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Improve the texture of cereals that are too brittle, reducing breakage in the pack.
We use our ISOSUGAR™ or ISOSWEET® High Fructose Corn Syrups, GLUCAMYL™ Glucose Syrups, STALEY® Corn Syrups, STALEYDEX® and MERISWEET™ Crystalline Dextrose, MALTOSWEET™ and STAR-DRI® Maltodextrins and Dried Glucose Syrups, native and modified food starches to:
- Enhance the sweetness, gloss and resistance of coatings
- Improve the adhesion of cereal clusters
- Provide a frosting for cornflakes
- Control expansion
- Bind flavours to extruded cereals.
