Ingredients business Tate & Lyle has introduced 17 new non-GMO starches with the same functionality as their original versions for use in products including desserts, soups and yogurts.

This is part of an ongoing programme of non-GMO ingredient expansions across the companys texturants, fibre enrichment and sugar and calorie reduction portfolios.

Commenting on the expansion, Werner Barbosa, global platform leader for texturants at Tate & Lyle says, "In the past three years, non-GMO product sales in the US have grown by 270%. At Tate & Lyle, we are committed to providing manufacturers with solutions which respond to consumer demands."

Using starches to deliver the right balance of taste and texture is often one of the most complex formulating challenges in yogurts, soups, sauces and dressings.

Three of the new non-GMO starches introduced include: REZISTA NG cook-up starch, which is said to provide superior process stability and smooth texture, making it ideal for desserts, dairy products, condiments, sauces and dressings. X-PAND’R NG instant starch, which gives baking and snack manufacturers dough machinability and crispy, crunchy textures in their crackers, chips and snacks. MAXI-GEL NG cook-up starch, which can help with moisture management by creating smooth textures in yoghurts, soups, sauces and dressings and superior freeze thaw stability in frozen meals.