Tyler offers a wide range of texture solutions for baked goods.

Tate and Lyle
In 2015, the global baking market retailed for more than $200 billion, and the Asia Pacific region is the world's largest bakery market and the fastest growing market. Tyler's extensive technical experience and expertise in product lines and food ingredients helps food manufacturers solve texture problems in developing baked goods to create the texture they need to meet their needs.
2015, global retail sales exceeded $200 billion and are expected to grow at an annual rate of 5% over the next five years. In terms of market size, the Asia Pacific region is the world's largest bakery market and the fastest growing market, reaching 14.386 million tons in 2015. The market size will continue to grow in the future, with the Asia-Pacific region expected to reach 17.437 million tons by 2020. These data show that the baking market in the Asia-Pacific region has huge market space and development potential.
Of all baked goods
According to 2015 data, the product with the highest proportion of new products claimed globally is baking, accounting for 15%, higher than dairy products. The differentiation of the medium texture of baked goods is more mature, and its main texture claims to include crisp, hard and crisp, soft, creamy texture and soft and moist. Different baking products, its texture claims are not the same. By category, the taste of baked ready-mixed powder claims, soft moisturizing and creamy texture in the top two scores, cake/dessert taste claims, soft and soft wetting in the top two, bread taste claims, soft and crispy in the top two, sweet biscuits/cookies in the taste claims, crisp and hard crisps in the top two.
japan, for example, since 2010, nearly 20 per cent of new baked goods have been introduced across the region, with 253 new products announced by Wet, accounting for 50 per cent of the region as a whole. Among the new products in the Japanese market, cakes/desserts and breads are in the top two, accounting for nearly 80% of the total (for example, Japanese Yamazaki raisins and Kasta breads are particularly soft and warm).
predictably, in the future consumers will be more likely to want to buy delicious and healthy baked goods. Lubricated cakes, thousands of layers of crisps, soft cookies, chewy cookies, whether consumers want to offer a sensory experience or a health appeal that's non-additive, low-fat, low-calorie or gluten-free, Tate and Lyle can provide food producers with what their consumers want.
Tailai Asia Pacific Head of Marketing said: "We have the technical experience and expertise in product lines and food ingredients to help food manufacturers solve texture problems in developing baked goods and create a texture that meets the needs of consumers. "
the main health requirements of baked goods
from the market development of new products, in 2015, in the development of a variety of new products, sweet biscuits / cookies accounted for 34%, is the leading product of new product development. The second- to fourth-ranked products and proportion were: cake/dessert accounted for 21%, bread for 19%, and baked ready-mix powder for 16%. In 2015, the highest proportion of new products in China was cake/dessert, at 38%, followed by sweet biscuits/cookies at 29%, which also showed Chinese consumers' preference for cakes/desserts, as well as sweet biscuits/cookies.
all categories, cleaning labels, high fiber and low fat are the primary health needs of product innovation. The main health claims of baked goods include no additions, no allergies and no gluten. Data for 2015 show that healthy claims of new products in baked goods worldwide account for 37 per cent of all new products, well below the 61 per cent and 59 per cent of dairy and soft drinks. Health claims include all types of cleaning labels, such as additive-free, natural, organic, whole grain-free, gluten-free, and allergy-free, low-fat, trans fatty acids. For example, more baked goods in the form of fruit traps, fruit sandwich process to add real fruit, thereby enhancing the natural image of the product. In addition, organic and non-added baking products are growing rapidly in Japan, with common products including organic matcha biscuits, dried hemp made from organic rice and non-artificially added chocolate biscuits.
According to the survey, health-claimed baked goods accounted for 55 per cent of new products in 2015: 55 per cent in the US, 42 per cent in Western Europe and only 18 per cent in Asia-Pacific, which shows that the Asia-Pacific region's demand for health claims is far lower than in developed and mature markets. It also indicates that there will be significant room for growth in healthy declared baked goods in the Asia-Pacific market over the next few years. Food ingredient suppliers should seize this market opportunity to partner with food producers to launch more healthy baked goods.
The advantages of Tate and Lyle's food starch comes from a variety of plant foods, with natural starch, denatured starch, hot-soluble starch, instant starch and clean label starch available in a wide range of ingredients offering a wide range of options related to the baking category
. So how does Tate and Lyle, an expert in food ingredients, meet the expectations of different baked goods manufacturers for the quality of their products? Tate and Lyle's expertise in food texture can help food manufacturers improve the quality of their products in the following areas.
provides viscosity: optimize the viscosity of pastes such as cake pastes to ensure that particles (e.g. raisins, etc.) are evenly distributed in cake pastes;
Provides texture: to provide the corresponding texture for baked goods, increase the moisture and smooth texture of all kinds of low-fat cakes, muffins and pastries, while maintaining the high quality and ultimate taste of whole fat products, granular instant starch is widely used in all types of baking products to control moisture and provide an appropriate fatty texture.
is a good processing function: Tate and Lyle starch products provide baking stability, absorb and maintain moisture throughout the baking process, providing the texture that the manufacturer ultimately needs, and ensuring optimum performance in the process.
Product Stability: Keep baked goods hydrated and extend shelf life, and in frozen dough or pre-frozen baked goods, starch controls and stabilizes moisture and structure to ensure that the final unfrozen or baked foods are of the same high quality as freshly baked foods.