Tate & Lyle signs exclusive worldwide deal with University of Nottingham subsidiary

University of Nottingham News Press releases 2011 October Tate & Lyle signs exclusive worldwide deal with University of Nottingham subsidiary

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.