New Technologies & Innovations

The additions mark a notable shift for Tate’s, which built its reputation on thin, crispy cookies and has steadily diversified its assortment since joining Mondelēz.

The launch introduces SY Sphynx and SY Xanthis as the first hybrid wheat products available for the 2026 sowing season in France.

The company said the product represents a milestone in chocolate innovation, combining Puratos’s long experience supplying bakery and chocolate ingredients with emerging food tech methods that grow cocoa cells outside the cocoa tree.

The new flavors position the brand to meet growing consumer demand for high protein, lower sugar snack options that still deliver bold flavor and crunch.

The loaf, marketed under the local Swahili name “Asili” to emphasize traditional taste and wholesome ingredients, is being promoted as a soft, everyday bread suitable for sandwiches, toast and quick meals, with the company highlighting quality and nutrition as core selling points.