Tate & Lyle Takes On Salt Reduction
November 02, 2011 - News
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LONDON—Tate & Lyle signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, for its novel salt reduction technology. The product, currently known as ‘SODA-LO®’, enables added salt levels to be reduced by up to 30% in foods such as bread, pizza bases, pastry, savoury pie fillings, cheese and baked snacks.
Under the license agreement, Tate & Lyle will assume responsibility for commercializing the salt reduction technology on a global basis, including manufacturing, product development, sales and marketing.
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 commercialize 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 maximize commercial value from this exciting technology."

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