Tate & Lyle gets Non-GMO verification for starch range7 Dec 2017
Tate & Lyle has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.
Tate & Lyle has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches. The Non-GMO Project is a nonprofit organisation committed to preserving and building sources of non-GMO products, educating consumers and providing verified non-GMO choices.Now, more than ever, Tate & Lyle believes consumers are looking for more options from food and beverage manufacturers that meet their preferences around simpler and easier to understand ingredient lists. The company notes that 63% of Americans have consumed non-GMO products in the past year, which represents a 74% increase since 2012. The Non-GMO Project verification gives manufacturers and their consumers the assurance that products, such as CLARIA Functional Clean-Label Starches, have completed a comprehensive verification for compliance with the Non-GMO Project Standard.“In today’s complex food and beverage landscape, consumers want foods that fit their varying lifestyles and choices. Whether it be clean label foods or options with fewer calories, manufacturers need to find ways to rise to the challenge,” said Werner Barbosa, Global Platform Lead, Texturants, Tate & Lyle. “We are committed to helping brands create on-trend, extraordinary eating experiences, through simpler ingredients but which also address formulation challenges.”According to Tate & Lyle, its non-GMO starches enable manufacturers not only to address the demand for clean label ingredients, but also to tackle formulation challenges which deliver their texture goals. Texture is often one of the most challenging attributes for formulators to optimise, the company says, going on to claim that the combination of Tate & Lyle’s deep formulation expertise and ingredient portfolio provides food manufacturers with the right solutions to meet labelling requirements and the desirable texture that makes food extraordinary.
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