Tate & Lyle launches Sensation™ tool to transform mouthfeel innovation in Asia-Pacific

SINGAPORE – Tate & Lyle PLC, a global leader in ingredient solutions for healthier food and beverages, has launched its proprietary precision sensory formulation tool, Tate & Lyle Sensation™, in the Asia-Pacific region. 

The innovative tool is designed to help food and drink producers accelerate product development by mapping consumer expectations for mouthfeel and translating them into formulation-ready insights, starting with the yogurt category.

The launch represents a milestone in Tate & Lyle’s leadership in sensory science and mouthfeel innovation. 

By combining consumer insights with scientific expertise, Sensation™ streamlines the product development process, enabling manufacturers to deliver textures that align with consumer preferences more quickly and effectively than traditional trial-and-error approaches.

The tool works through a three-step process: first, mapping consumer desires for mouthfeel across geographies and food categories; then converting this consumer language into a scientific sensory lexicon; and finally, creating a tailored toolkit of ingredient solutions that deliver the desired attributes. 

According to the company, this process enables producers to achieve unmatched agility in developing winning products.

Following its recent combination with CP Kelco, Tate & Lyle now offers what it describes as the most complete mouthfeel portfolio in the industry. 

Its solutions span starches, fibres, gums, pectins, sweeteners, and proteins, enabling formulators to address diverse needs ranging from product optimisation to breakthrough innovation. 

Sensation™ integrates this broad ingredient base with deep sensory science, offering a one-stop platform for creating superior consumer experiences.

The Asia-Pacific rollout builds on extensive regional research, including proprietary studies in China. 

Yogurt consumption in the Chinese market is strongly tied to wellness and self-care, with two key consumption occasions dominating: digestion-support yogurts consumed after meals, and indulgent yogurts enjoyed during breaks for their smooth, creamy textures. 

These insights informed the design of the Sensation™ tool to help manufacturers meet evolving consumer demands.

“For yogurt and beyond, Asian consumers increasingly expect healthier, versatile, and indulgent products – but without sacrificing texture,” said Forrest Evans, Head of Category Development and Planning, Asia-Pacific at Tate & Lyle. 

He added that with Tate & Lyle Sensation™, the company is bringing precision and speed to formulation, empowering its customers to deliver sensory experiences that resonate with consumers faster and more accurately than ever.

Marcia Petit, Global Head of Sensory at Tate & Lyle, added that mouthfeel is central to consumer acceptance across the region. 

“Our research shows that Asian consumers link mouthfeel to quality, authenticity, and even functionality. Tate & Lyle Sensation™ helps translate those expectations into scientific solutions, making it easier for formulators to design yogurts that people truly love,” Petit stated.

With this launch, Tate & Lyle positions itself at the forefront of food innovation in the Asia-Pacific region, aiming to accelerate the growth of premium, consumer-led product development across one of the world’s fastest-growing food and beverage markets.

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