Today’s health-conscious consumers are actively looking for foods and beverages that are fortified with nutrients such as fibre. Tate & Lyle offers a unique portfolio of fortification focused ingredients, providing customers a range of benefits and application possibilities.
Our fibre ingredients provide a range of nutritional benefits such as digestive health, low glycaemic response, support bone health and weight management, and have prebiotic properties to support a healthy gut*. We know that taste is the number one purchase motivator for the majority of consumers, so we offer soluble fibres that are easily blended into food and beverages without impacting taste, colour or texture. Our fibres also provide excellent digestive tolerance* so you can enrich your products with confidence, knowing that you won’t impact consumer acceptance.
Our portfolio of fortification solutions and application expertise helps you to create extraordinary foods and beverages that balance exceptional taste with nutrition. In addition, we have consumer friendly labelling options, so you can develop a loyal consumer base in today’s growing market.
This is how mouthfeel impacts cultural taste preferences and inspires global innovation
PROMITOR® Soluble Fibre and its potential role in immune health
Why people need fibre at every age
Explore our fibre fortification insights
More fibre wanted
Soluble corn fibres preferred
Consumers have interest in key ingredients for digestive health
Excellent digestive tolerance
Discover our ingredients for fibre fortification
PROMITOR® Soluble Fibre adds fibre to your foods without impacting taste, colour, texture or consumer acceptance. It can also replace sugar and fat, reduce calories and provide bulk and texture. PROMITOR® Soluble Fibre is linked with a variety of health benefits, including low glycaemic response4, prebiotic benefits5 supporting gut health5 and an increase in calcium absorption6.
STA-LITE® Polydextrose replaces sugar whilst maintaining mouthfeel and texture, and provides fibre enrichment without impacting on taste, colour or texture. It also brings exceptional process stability, allowing for easy substitution in a variety of products. STA-LITE® Polydextrose helps promote healthy post-prandial blood glucose levels, and is often used in “no sugar added” and “sugar-free” foods, and promotes a lower rise in post-meal blood glucose7.
At Tate & Lyle, we are committed to being at the forefront of innovation, continuously seeking the best solutions to meet our customers' needs. We are proud that Tate & Lyle has expanded its portfolio of specialty soluble fibres and are pleased to offer FOS (fructooligosaccharides) and GOS (galactooligosaccharides) as part of our portfolio. These products have been added to the portfolio as a result of the recent acquisition of Quantum Hi-Tech (China) Biological Co., Ltd (Quantum or QHT), a leading dietary fibre business located in China.
This portfolio expansion enables Tate & Lyle to offer a broader range of speciality soluble dietary fibres, which complement our existing corn-based portfolio. These new lines provide an excellent formulation opportunity to work alongside our existing PROMITOR® and STALITE® fibres to create new fibre, texture and tolerance solutions.
The EUOLIGO® FOS and GOSYAN® GOS products expand our array of soluble dietary fibres that are recognised as prebiotics. FOS is found naturally in many plants, low in calories, provides a sweet taste and is easy to process. GOS is a chain of galactose sugars that is generally derived from lactose. Both product lines will provide additional fortification and alternative sweetener options across a wider set of categories including beverages, bakery, dairy, and infant milk formula.
Trust Tate & Lyle for cutting-edge fibre solutions that drive your product success.
FOS (Fructooligosaccharides)
Our EUOLIGO® FOS (fructooligosaccharides) line of products offers a prebiotic soluble fibre that closely mimics sugar functionality, enabling the creation of great-tasting, healthier products. With very low viscosity and excellent solubility, EUOLIGO® FOS simplifies application work and contributes to a balanced flavour profile in reduced-sugar formulations. Ideal for sugar-reduced formulations, EUOLIGO® FOS provides optimal functionality and supports improved nutrition with benefits like calorie and sugar reduction, enhanced mineral absorption, and favourable post-meal blood glucose response9. Complementary to our PROMITOR® and STA-LITE® lines, EUOLIGO® opens up new opportunities for innovative texture solutions.
GOSYAN® GOS (galactooligosaccharides)
The GOSYAN® GOS (galactooligosaccharides) line of products is a chain of galactose sugars that is generally derived from lactose. It is nondigestible in nature and recognised as a prebiotic10. GOSYAN® GOS can be applied in functional foods, dairy products, milk powders and complementary food for young children. GOSYAN® GOS is often applied as key soluble fibre in infant milk formula and increasingly in baby food, yoghurts. GOS is stable at high temperatures and low pH during processing.
Contact Us for more information about EUOLIGO® FOS and GOSYAN® GOS products.
*Not all soluble fibres have the same health benefits. Prospective purchasers are advised to conduct their own tests, studies, and regulatory review to determine the fitness of Tate & Lyle products for their particular purposes, product claims, or specific applications.
1. Proprietary T&L Research: Ingredient Perception Research 2024
2. World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases. Geneva: WHO. 2003.
3. Housez B, et al. (2012). 25(5):488-96
4. Tan WSK, et al.12(4):961
5. Arroyo M, et al. 2023 Mar;78(1), 213–220
6. Jakeman AS, et al. 2016 Sep;104(3):837-43
7. Konings E, et al. 2013 Jul 23:1-11
8. Bouhnik Y et al. 2007, 6: 42. Jackson PP et al. 2023, 118(5): 938-955. Gibson GR, et al.1995, 108: 975-982
9. Glycaemic Response: Lecerf JM, et al. 2015, 4: e34. Respondek F, et al. 2014, 68(5): 575-80. Mineral absorption: Costa GT, et al. 2021, 41: 68-76.
10. Meyer TSM,et al. 2015. Whisner CM, et al. 2013, 110: 1292-1303.