University worth its salt with Soda-Lo deal
Food manufacturer Tate & Lyle has signed a worldwide license agreement with The University of Nottingham for its unique salt reduction technology.
The Soda-Lo product has been developed by Eminate, a wholly-owned subsidiary of the university.
It 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 license agreement, Tate & Lyle will take responsibility for manufacturing, developing and marketing the Soda-Lo product across the world.
Neil Davidson, chairman of Eminate, said: "This is a significant deal for Eminate 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."
London Stock Exchange-listed Tate & Lyle said it now plans to commence a global rollout of the product in 2012.
