Specialty food ingredients and bulk ingredients provider Tate & Lyle recently wrapped up an expansion project at its Mexico City food application laboratory to support local food and beverage manufacturing firms in designing, trialing, and benchmarking new recipes, a company press release announced Thursday.
One of four labs in the Latin American region opened by Tate & Lyle, the site offers pilot-scale capabilities, in-house applications expertise, ultra-high temperature processing (UHT) equipment, physico-chemical analysis.
“There is an urgent need in Mexico and Latin America for more food and beverage options that can support healthier diets and lifestyles,” said Renata Cessar, senior research scientist, Latin America, at Tate & Lyle, in a statement. “The dual challenge of over and under nutrition in the regions means that manufacturers are increasingly seeking solutions which cut calories, fat, and sugar, and enrich products.”
The company also recently began offering several ingredients and solutions in the Mexican market, including DOLCIA PRIMIA Allulose, a solution for lowering levels of sugar and calories in products.
“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,” said Oswaldo Nardinelli, senior vice president and general manager of specialty food ingredients, Latin America, in the release.
Tate & Lyle’s other labs in the region are located in Columbia, Brazil, and Argentina.