Tate & Lyle unpacks reformulation beyond sugar reduction for metabolic health

Amid a rise in obesity and overweight prevalence and growing awareness of metabolic health benefits, Tate & Lyle highlights reformulation opportunities for food and beverage manufacturers in fiber fortification, blood sugar management, and low-glycemic products. 

The ingredient supplier notes that consumers, retailers, and policymakers increasingly look beyond sugar reduction toward broader measures of elevating nutritional profiles. 

Its latest report, Future-Proofing Nutrition: Designing Products for Lifelong Metabolic Wellness, explores how changes in nutrition science, consumer expectations, and regulation are reshaping product development strategies in food and beverages. 

“Our understanding of metabolic health has evolved significantly in recent years. Rather than focusing on single nutrients in isolation, there is growing recognition of how overall dietary patterns can support long-term health, including healthier blood glucose responses and increased fiber intake,” says Dr. Pippa Gibson, Nutrition Business partner EMEA at Tate & Lyle.

“This presents an important opportunity for food and beverage manufacturers. Reformulation is no longer just about reducing sugar. It is about creating products with improved nutritional profiles that continue to deliver the taste and texture consumers expect.”

Citing data on metabolic health trends from Innova Market Insights’ 2025 Global Functional Foods and Beverages report, Tate & Lyle says the global functional food and beverage market targeting metabolic health is growing annually, significantly outpacing the growth of the wider market. 

Gibson says food reformulation has moved beyond reduced sugar into improved nutritional profiles.Its report highlights the potential of soluble fiber to replace sugar content and add metabolic health benefits, while helping close the fiber gap. 

Reformulating healthier solutions

According to Tate & Lyle, there is a growing awareness of the relationship between diet, blood glucose management, and long-term health outcomes. For example, it says that consumers are increasingly conscious of the impact of sugary foods on their blood glucose levels. 

The report highlights several untapped opportunities for reformulation. “Consumer demand and innovation are accelerating, yet blood sugar management claims remain underrepresented.” 

It also notes that fiber-fortified products are growing annually, while low-glycemic products are “consistently priced higher,” which the company says reflects their perceived value to consumers. 

In addition, Tate & Lyle highlights several regulatory pressures on manufacturers to improve nutritional profiles, such as restrictions for products high in fat, sugar, or salt, and sugar reduction initiatives. For example, Germany recently introduced a sugar levy on drinks, to be implemented by 2028, while the UK has banned high-sugar foods from school menus. 

At the same time, consumers expect reformulated foods to deliver the same taste, texture, and eating experience. The report argues that addressing these challenges requires a broader approach to reformulation, with greater focus on nutrients and ingredients that can support healthier dietary patterns.

Soluble fiber benefits

Tate & Lyle points to soluble fiber as “increasingly important” in developing products for metabolic health. 

Mellor notes replacing sugar with soluble fiber improves foods’ nutritional profile without causing bloating or discomfort.“Soluble fiber has an important role to play because it can help manufacturers address several nutritional priorities at once,” details Gibson. 

“By supporting fiber enrichment, enabling sugar reduction, and helping to moderate post-meal blood glucose responses, it offers a practical way to develop products that better align with evolving consumer needs and public health priorities.”

Dr. Duane Mellor, registered dietitian, says fiber has positive impacts with minimal or no unintended side effects. 

“With soluble fiber and the ability to replace sugar, slowing down digestion to reduce rises in blood glucose is one aspect. Combining this with good tolerance and avoidance of bloating with potential prebiotic function means there is an ingredient that can improve the health and nutritional qualities of food products.”

Tate & Lyle’s report also highlights scientific research on the company’s soluble corn fiber, Promitor. 

“The evidence shows that incorporating Promitor Soluble Fiber into everyday foods and beverages can deliver glucose-moderating effects in the same meal, provide cumulative benefits with regular consumption, support metabolic health through microbiome optimization, and achieve these outcomes without gastrointestinal discomfort,” details the paper.

The company points to research linking Promitor to a 13–25% lower insulin response, reducing metabolic stress, production of short-chain fatty acids in the gut, and tolerance at a dose of up to 40 g/day. Tate & Lyle highlights the importance of fiber digestibility, cautioning that some fibers can cause gas, bloating, and discomfort when consumed above 10–20 g per day. 

Earlier this year, research found that daily Promitor consumption significantly improved cognition and focus in healthy middle-aged and older adults, while also boosting gut bacteria that may support brain function.