Tate & Lyle dives deeper into sodium reduction with new deal

By Kacey Culliney

- Last updated on GMT

Related tags Sodium Baking Baker Tate & lyle

Tate & Lyle will target bakery with its new sodium bicarbonate reduction deal
Tate & Lyle will target bakery with its new sodium bicarbonate reduction deal
Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.

The latest licence agreement with Eminate – a wholly owned subsidiary of the University of Nottingham in the UK – gives Tate & Lyle exclusive rights to develop its sodium bicarbonate reduction technologies and manufacture and commercialize ingredients from it.

Back in 2011, the ingredients major signed an agreement with the UK firm that granted it exclusive global rights on its sodium chloride reduction technology, Soda-Lo. With this second deal, it now has exclusive global rights on Eminate’s entire set of sodium reduction technologies.

“Soda-Lo and the bicarb technologies are similar, but separate technologies protected by separate patents and patent applications,”​ said John Stewart, director of open innovation at Tate & Lyle.

“This newly-licensed technology relates to sodium bicarbonate reduction, whereas Soda-Lo achieves sodium chloride reduction. The underlying hollow microspheres technology is similar,”​ Stewart told this site.

Bakery bicarbonate reductions

Stewart said bakery will be a target sector for the sodium bicarbonate reduction technologies.

“In the bakery sector, for recipes where the majority of sodium is present due to sodium bicarbonate (as opposed to sodium chloride) this creates additional challenges of product rising and quality,”​ he said.

“Solutions that enable a significant reduction in sodium without compromising taste and food quality are a particular challenge,”​ he added.

Technology still at development stage

The hollow microsphere technology designed to reduce sodium bicarbonate in baked goods remains at an early development stage, although Tate & Lyle said results so far have been promising.

The technology should eventually enable up to 50% reduction of sodium in baked good applications where sodium bicarbonate can be a greater overall contributor to sodium content than salt, it said. 

Related news

Show more

Related products

show more

Palate Predictions: Top Flavor Trends for 2024

Palate Predictions: Top Flavor Trends for 2024

Content provided by T. Hasegawa USA | 08-Jan-2024 | Application Note

As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...

Oat Groats – Heat-treated Oat Kernels

Oat Groats – Heat-treated Oat Kernels

Content provided by Lantmännen Biorefineries AB | 06-Dec-2023 | Product Brochure

Lantmännen offers now Oat Groats: Heat-treated oat kernels, also known as oat groats or kilned oats, undergo heat treatment to inhibit enzymes that could...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 31-Aug-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...

Related suppliers

Follow us

Products

View more

Webinars