Tate & Lyle unveils pioneering prototypes, new mouthfeel lab at IFT FIRST 2025

U.S.A. – Tate & Lyle, a global leader in ingredient solutions for healthier food and beverages, unveiled a series of bold innovations at the IFT FIRST 2025 Conference, held from July 13–16 in Chicago. 

With the recent integration of CP Kelco’s portfolio of pectin, specialty gums, and other nature-based ingredients, the company is accelerating the development of a next-generation portfolio that redefines sensory performance, particularly in mouthfeel, sugar reduction, and fibre fortification.

Expanded ingredient portfolio 

At the heart of the showcase were four exclusive prototypes that demonstrated the power of Tate & Lyle’s expanded ingredient toolbox, highlighting its expertise in combining function with sensory appeal.

Among them, the Piña Colada Dual Texture Gummy Lollipop exemplifies multi-layered mouthfeel, featuring a gelled pectin exterior and an aerated foamed interior. 

Available in both full-sugar and no-sugar-added versions, the product harnesses GENU® Pectin and GENUTINE® Carrageenan to create a vibrant, multi-sensory experience.

The Next-Gen Naturally Dubai Chocolate Ice Cream Parfait delivers an indulgent mouthfeel with clean-label appeal, formulated using NUTRAVA® Citrus Fibre. This advanced citrus fibre enhances texture and stability while aligning with consumer demand for recognizable ingredients.

For savoury snacking, the Air/Hyper-Crunch: Dip-n-Crunch Veggie Snackers with Dill Pickle Mousse reimagines the classic crudité. 

The whipped, tangy mousse, created with a combination of X-PAND-R®, PROMITOR® Soluble Fibre, KELTROL® Xanthan Gum, and STAR-DRI® Starches, is paired with ultra-crunchy veggie sticks, engineered for maximum texture contrast and structural integrity.

On the functional beverage side, the Tropical Mystic Elixir delivers a wellness-forward drink experience. 

It combines PROMITOR® Soluble Fibre for digestive support, KELCOGEL® Gellan Gum for product stability, and All-Americas Stevia Reb M, a newly commercialized, bio-converted stevia sweetener sourced entirely from the Americas, for a clean, sugar-like sweetness. 

This marks the first large-scale launch of this stevia format, produced by Manus™ and brought to market by Tate & Lyle.

Mouthfeel Lab for an interactive sensory science 

A major highlight of Tate & Lyle’s IFT presence was the debut of the Mouthfeel Lab, an interactive, hands-on exhibit that allowed attendees to experience the science behind texture and sensory enhancement. 

Through live demos and tactile experiments, the lab showcased how ingredient combinations can transform everyday foods into extraordinary experiences.

Demonstrations covered hyper-crunch textures for impactful snacking, stabilizer systems that elevate frozen desserts, and hydrocolloid solutions that enhance mouthfeel and suspension.

The lab underscored Tate & Lyle’s formulation expertise and its leadership in creating consumer-focused sensory solutions.

Driving a greener future through ingredient innovation

Beyond product development, Tate & Lyle continues to advance its sustainability commitments. 

The company recently received approval for its 2028 greenhouse gas reduction targets from the Science Based Targets initiative (SBTi), aligning with the 1.5°C pathway. 

Notably, its CLARIA G® Clean Label Starch is now produced with 35% less carbon emissions and 34% less water.

Additionally, Tate & Lyle’s sustainable stevia sourcing program in China has earned recognition from both the Environment + Energy Leader Awards and the World Food Innovation Awards, reinforcing the company’s holistic approach to responsible innovation.

As health, indulgence, and sustainability converge, Tate & Lyle’s IFT 2025 showcase reflects its role as a catalyst for transforming the future of food and beverage innovation.

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