Tate & Lyle invests in salt reduction technology
BakingBusiness.com, Oct. 31, 2011
by Jeff Gelski

LONDON — Tate & Lyle, P.L.C. has signed an exclusive, worldwide license agreement to commercialize Soda-Lo, a salt reduction technology from Eminate Ltd., a subsidiary of The University of Nottingham in the United Kingdom. London-based Tate & Lyle will assume the responsibility for commercializing the Soda-Lo technology on a global basis, which includes manufacturing, product development, sales and marketing.

Soda-Lo enables salt reduction of up to 30% in such applications as bread, pizza bases, pastries, savory pie fillings, cheese and baked snacks, according to Tate & Lyle.

 
“The Soda-Lo salt reduction technology is an excellent addition to Tate & Lyle’s health and wellness offering,” said Karl Kramer, president of innovation and commercial development at Tate & Lyle. “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.”