Solutions Showcase: Mastering Mouthfeel in Gluten-Free Cracker Formulation

Tuesday, July 15, 2025 10:30 AM to 11:00 AM · 30 min. (America/Chicago)

Exhibit Hall A - Solutions Showcase (Booth S4604)

Expo OnlyTotal Access Registration

Information

As demand for gluten-free snacks continues to rise, product developers are challenged to deliver satisfying sensory experiences. For many consumers avoiding gluten—44% of whom do so as part of a healthier lifestyle—texture remains critical to snack satisfaction. This session highlights how Tate & Lyle used sensory mapping, innovative ingredient systems, and consumer validation to replicate the mouthfeel of wheat-based crackers. Attendees will learn formulation tactics for enhancing structural integrity, crispness, and consumer appeal, including the use of starch-based solutions and texturants. The presentation will also explore broader implications for clean-label snack development, offering actionable insights for R&D teams, formulators, and brand leaders looking to optimize gluten-free offerings without compromising on experience.

Short Description

Delivering great texture in gluten-free snacks is a persistent challenge. This session showcases how Tate & Lyle used sensory science, proprietary tools, and consumer insights to recreate the crisp, crunchy texture of traditional wheat-based crackers—without compromising on label or nutrition goals.

Tate & LyleS600Supported by our 165-year history of ingredient innovation, we partner with customers to provide consumers with healthier and tastier choices when they eat and drink. Through our leading expertise in sweetening, mouthfeel and fortiﬁcation, we develop ingredients and solutions which reduce sugar, calories and fat, add ﬁber and protein, and provide texture and stability to food and drink in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings.