Tate & Lyle expands food application laboratory in Mexico City

Global speciality food ingredients and solutions provider Tate & Lyle has completed a major expansion of its food application laboratory and customer-facing facilities in Mexico City.

With this laboratory expansion, Tate & Lyle intends to help food manufacturers develop products that meet consumer’s healthier food and beverage preferences.

Tate & Lyle Latin America speciality food ingredients senior vice-president and general manager Oswaldo Nardinelli said: “Increasing consumer demand for healthier food and drink is driving more manufacturers in Latin America to turn to Tate & Lyle for help in lowering calories, sugar and fat.

“Last year, product launches with a health and wellness claim increased by 32%. Working together with our customers, we are developing thousands of great tasting ‘better for you’ products each year for consumers in Mexico and across Latin America.”

Equipped with pilot scale capabilities, the laboratory will allow manufacturers to design, trial and benchmark different recipe formulations across a range of categories, including dairy, beverage, bakery, and soups, sauces and dressings.

The lab also provides other services ranging from ultra-high temperature processing (UHT) to physicochemical analysis.

The new facility will be part of four Tate & Lyle labs located in Argentina, Brazil, Colombia and Mexico.

Tate & Lyle Latin America senior research scientist Renata Cassar said: “There is an urgent need in Mexico and Latin America for more food and beverage options that can support healthier diets and lifestyles.

“The dual challenge of over and undernutrition in the region means that manufacturers are increasingly seeking solutions, which cut calories, fat and sugar, and enrich products.

“Although the need and demand for healthier options are clear, we know that consumers will not compromise on taste and it’s this challenge, making healthy food tastier, and tasty food healthier, that our food scientists and application experts are helping food businesses overcome.”