Tate & Lyle

Jan. 4, 2006
Increase protein content, reduce carbs
Rebalance System 33 Cereal Bar Ingredients provide binding and cohesion to sheeted food bars. This new ingredient solution set can be used to increase the protein content while allowing a 25-40 percent reduction in sugar and a 33-percent reduction in total carbohydrates. In low-fat products, the binder achieves higher protein and lower sugar levels without altering the fat content. It also maintains product quality during storage.