Tate & Lyle has signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly-owned subsidiary of The University of Nottingham, for its unique salt reduction technology.
The product, currently known as ‘SODA-LO®’, enables added salt levels to be reduced by up to 30 per cent in foods such as bread, pizza bases, pastry, savoury pie fillings, cheese and baked snacks.
SODA-LO® is an innovative clean label salt product that enables salt content to be reduced in food without loss of flavour or structure.
Under the license agreement, Tate & Lyle will assume responsibility for commercialising the SODA-LO® salt reduction technology on a global basis including manufacturing, product development, sales and marketing.
Several well-known food manufacturers, primarily in the UK and USA, are already using SODA-LO®. Tate & Lyle plans to commence a global rollout of the product in 2012.
Karl Kramer, President of Innovation and Commercial Development at Tate & Lyle said: “The SODA-LO® salt reduction technology is an excellent addition to Tate & Lyle’s Health & Wellness offering. Salt reduction is a high-profile priority for many of our customers who are committed to formulating reduced salt products to meet growing consumer demand.”
Neil Davidson, Chairman of Eminate Ltd said: “This is a significant deal for Eminate Ltd and we are delighted that Tate & Lyle is working with us and The University of Nottingham to fully commercialise our novel salt reduction technology. Tate & Lyle’s relationships with global food companies and its technical and applications development expertise and resources, will help both parties to maximise commercial value from this exciting technology.”
This technology partnership was assessed and developed by Tate & Lyle’s Open Innovation team, part of its Innovation and Commercial Development group. The Open Innovation team utilises its global network to develop partnerships with universities, customers and start-ups specialising in food science with the goal of successfully bringing their new technologies and products to market.
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Notes to editors:
Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 facilities around the world.
Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by Innovation and Commercial Development. The Group’s strategy is to become the leading global provider of speciality food ingredients through a disciplined focus on growth and by driving the Bulk Ingredients business for sustained cash generation to fuel this growth. Our Innovation and Commercial Development group is supported by a dedicated open innovation team and a broad, global network of technology and research partners.
Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches and sweeteners), SPLENDA® Sucralose (a high intensity sweetener) and Food Systems which provides blended ingredient solutions. Bulk Ingredients include corn-based bulk sweeteners, industrial starches and fermentation products (primarily acidulants). The co-products from both divisions are primarily sold as animal feed.
Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2011, Tate & Lyle sales totalled £2.7 billion.
SPLENDA® is a trademark of McNeil Nutritionals, LLC
Eminate Ltd is a wholly owned subsidiary of The University of Nottingham, founded in 2006, with expertise in the design and commercial application of micro and nano particles, coatings and powders. Eminate Ltd was established with help from a grant from the government-backed Technology Strategy Board (www.innovateuk.org), which works to create economic growth by ensuring that the UK is a global leader in innovation.
The business operates across a range of sectors including food & ingredients, health, pharmaceuticals, and energy storage.
Novel, patented, products have already been developed within the company, and taken to first commercial sale / license, in the food ingredients, functional foods and engineering coatings markets. Eminate’s research and development teams continue to work in close partnership with a range of companies, universities and research organisations to develop new products and provide innovative solutions to commercial challenges.
Eminate is based in the East Midlands with offices, research laboratory, and production facilities in Sutton Bonington and Nottingham.
The University of Nottingham, described by The Sunday Times University Guide 2011 as ‘the embodiment of the modern international university’, has award-winning campuses in the United Kingdom, China and Malaysia. It is ranked in the UK's Top 10 and the World's Top 75 universities by the Shanghai Jiao Tong (SJTU) and the QS World University Rankings. It was named ‘Europe’s greenest university’ in the UI GreenMetric World University Ranking, a league table of the world’s most environmentally-friendly higher education institutions, which ranked Nottingham second in the world overall.
The University is committed to providing a truly international education for its 40,000 students, producing world-leading research and benefiting the communities around its campuses in the UK and Asia. Impact: The Nottingham Campaign, its biggest ever fund-raising campaign, will deliver the University’s vision to change lives, tackle global issues and shape the future. For more details, visit: www.nottingham.ac.uk/impactcampaign
More than 90 per cent of research at The University of Nottingham is of international quality, according to the most recent Research Assessment Exercise, with almost 60 per cent of all research defined as ‘world-leading’ or ‘internationally excellent’. Research Fortnight analysis of RAE 2008 ranked the University 7th in the UK by research power.
The University’s vision is to be recognised around the world for its signature contributions, especially in global food security, energy & sustainability, and health. More news from the University at: www.nottingham.ac.uk/news
More information is available from David Park, Managing Director, Eminate Ltd, on +44 (0)7584 481209, email@example.com; Graham Ward, Director of Eminate Limited on +44 (0)115 8467250, firstname.lastname@example.org; Mathew Wootton, Tate & Lyle PLC, on +44 (0)207 977 6211, mobile +44 (0)7500 100 320, email@example.com. For information regarding Open Innovation at Tate & Lyle, please contact: John Stewart, Open Innovation Manager, Tate & Lyle Innovation & Commercial Development, firstname.lastname@example.org