Tate and Lyle introduces 17 non-genetically modified organism (GMO) starches with the same functionality as their traditional counterparts.
This is part of an ongoing program of non-GMO ingredient expansions across Tate & Lyle’s texturants, fiber enrichment, and sugar and calorie reduction portfolios.
Some of the non-GMO starches include:
– Rezista NG cook-up starch, which provides process stability and smooth texture for puddings, dairy products, condiments, sauces and dressings,
– X-Pand’R NG instant starch gives baking and snack manufacturers dough machinability and crispy, crunchy textures in their crackers, chips and snacks, and
– Maxi-Gel NG cook-up starch can help with moisture management by creating smooth textures in yoghurts, soups, sauces and dressings, and superior freeze-thaw stability in frozen meals.
