More pulp for less but keep the taste and texture

- Last updated on GMT

Food manufacturers' cost cutting methods

Related tags: Tomato sauce, Tomato, Ketchup

Tate & Lyle has launched Pulpiz Pulp Extender: a modified starch designed to bring pulp-like texture – even after processing – and in formulations that have a low tomato paste content. The product has been designed to replace at least 25% of tomato paste in certain applications, enabling food manufacturers to cut costs in tomato-based soups and sauces without affecting taste or texture.

“Pulpiz gives our customers the ability to do more with less while maintaining taste, texture and meeting production goals,”​ says Werner Barbosa, global platform leader for texturants at Tate & Lyle. “Because Pulpiz can be easily incorporated into typical processes, it offers an innovative and effective solution for food manufacturers who are dealing with rising recipe costs and the volatility of the tomato paste market,​” says Barbosa.

“The Pulpiz technology allows the product to hydrate rapidly, but still retain its particulate nature through harsh processing conditions, such as retort. This ensures the product's pulpy texture will be retained regardless of the application,”​ says James Smoot, senior research scientist.

Contact: Tate & Lyle

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