Tate & Lyle signs Soda-Lo agreement

Tate & Lyle has announced that it has signed an exclusive, worldwide licence agreement with Eminate, 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 per cent in foods such as bread, pizza bases, pastry, savoury pie fillings, cheese and baked snacks.

Under the 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.

It plans to commence a global roll-out of the product in 2012.

“The Soda-Lo salt reduction technology is an excellent addition to Tate & Lyle’s health & wellness offering,” says Karl Kramer (pictured), 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.”

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