Tate & Lyle, a global leader in healthier ingredient solutions, returns to the IFT FIRST Conference in Chicago with a bold new showcase of product innovation, advanced texture systems, and expanded capabilities following its acquisition of CP Kelco.
At Booth S600, the company is highlighting how the integration of CP Kelco’s extensive portfolio—including pectin, specialty gums, and other nature-based ingredients—is helping reshape the future of food and beverage formulation. The result is a powerful combination of science and sensory innovation aimed at meeting growing global demand for healthier, tastier, and more sustainable food and drink.
“This year’s show is especially exciting as we spotlight the ‘power of and’—the result of combining forces with CP Kelco last year,” said Jessica Wilford, Vice President of category development for the Americas. “We’re demonstrating how our unified ingredient portfolios, technical expertise, and scientific depth can unlock new possibilities in formulation.”
Throughout IFT FIRST 2025, Tate & Lyle is unveiling four exclusive prototypes that reflect its expanded innovation pipeline. Among them is a Piña Colada Dual Texture Gummy Lollipop that blends a gelled pectin outer layer with a foamed carrageenan interior, delivering a fibre-rich, multi-sensory candy experience. Another highlight is the Dubai Chocolate Ice Cream Parfait, a globally inspired dessert made with NUTRAVA® Citrus Fiber to deliver a creamy texture and clean-label appeal.
In savory innovation, the company is reimagining snacking with Dip-n-Crunch Veggie Snackers, featuring aerated dill pickle mousse paired with structurally engineered vegetable sticks for a “hyper-crunch” texture. Rounding out the showcase is the Tropical Mystic Elixir, a visually captivating beverage enriched with soluble fiber, stabilized with gellan gum, and sweetened with the company’s newly launched All-Americas Stevia Reb M.
Central to this year’s booth experience is the debut of the Mouthfeel Lab, an interactive zone designed to bring the science of mouthfeel to life. Through hands-on demonstrations, visitors can explore how Tate & Lyle’s expanded formulation capabilities enhance sensory performance across textures and formats—from frozen dessert stabilisation to hydrocolloid-enabled suspension and crunch systems.
Tate & Lyle’s leadership will also be on stage during the event, delivering two focused presentations. Yesterday (July 14), the company presented “The Power of Stevia Reb M: Elevate Every Sip” on the Taste of Science Stage, introducing its new regionally sourced, bio-converted sweetener. Today (July 15), “Mastering Mouthfeel: Delivering Superior Texture in Crackers” will spotlight ingredient-driven techniques to optimise texture in baked goods.
In addition to its product innovations, Tate & Lyle is emphasising its commitment to sustainability. The company recently announced SBTi-approved greenhouse gas reduction targets for 2028, aligned with limiting global warming to 1.5°C. Its CLARIA G® Clean Label Starch is now produced with 35% less carbon and 34% less water, and its sustainable stevia sourcing program in China has earned industry recognition for environmental leadership.
Visitors can explore these breakthroughs firsthand at Booth S600, where Tate & Lyle’s experts will be on hand for tastings, technical discussions, and live demonstrations throughout the event.
Editorial Contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
