Tate & Lyle’s most recent expansion brings over 100 years of experience in the starch industry to the tapioca starch market.
Tate & Lyle’s global marketing team researches ingredient insights and trends to provide leading starch technology.
Now with the addition of the Chaodee Modified Starch business in Thailand, Tate & Lyle’s innovative starch solutions deliver an extensive portfolio of tapioca starches to your local food product lines.
With over 100 years of experience in tapioca starch development and research, Tate & Lyle offers expert knowledge in a variety of Non-GMO, tapioca starch applications.
As your new tapioca starch partner, we can help you find starch solutions that fit your unique needs. Our wide range of thickening and gelling tapioca starches deliver cleaner flavour and colour than grain-based starches, as well as a broad range of stability and functionality. The desirable soft-gel texture of tapioca starches provides new levels of process tolerance, mouthfeel, fluidity and texture without added GMOs.
The clean colour and flavour profile of REZISTA® Max sets a natural base with high viscosity for creamier, cleaner tasting dairy desserts, soups, sauces, bakery cream fillings and yoghurts.
In processed and cream cheese, soft candy and confectionery application BRIOGEL® Gelling Starch provides a range of gel strength, firmness, deformability and opacity.
The Chaodee Modified Starch line’s seven unique starches and properties make it the ideal starch for a variety of applications with desirable storage stability and high cooking quality.
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