Eminate, a wholly owned subsidiary of The University of Nottingham, has secured a patent in the USA for the salt-reduction product SODA-LO®Salt Microspheres.
SODA-LO® is a unique salt reduction ingredient which is licensed to Tate & Lyle by Eminate. With SODA-LO®, food manufacturers can reduce salt levels by 25% to over 50% in various applications without affecting the taste.
Eminate, a wholly owned subsidiary of The University of Nottingham, has secured a patent in the USA for the salt-reduction product SODA-LO®Salt Microspheres.
SODA-LO® is a unique salt reduction ingredient which is licensed to Tate & Lyle by Eminate. With SODA-LO®, food manufacturers can reduce salt levels by 25% to over 50% in various applications without affecting the taste.
The key to the product is the manufacturing process which transforms normal salt crystals into microspheres. This enables much smaller crystals to be delivered more efficiently, thereby significantly reducing the amount of sodium consumed.
Because SODA-LO® Salt Microspheres is made from real salt, it has none of the bitter aftertaste associated with some other salt compounds or substitutes.
The patent in the USA covers not only the SODA-LO® salt reduction product itself, but also the manufacturing process.
Speaking about the award of the patent, Dr. Susan Huxtable, Director of Intellectual Property Commercialisation at the University, said: “The awarding of this patent to produce and market SODA-LO® in the USA is great news for The University of Nottingham. It is an excellent example of how companies can benefit from licensing innovative university technologies.”
Neil Davidson, Chairman of Eminate Limited, added: “Salt reduction in food is a vital global health issue. To be awarded the US patent for SODA-LO® is a major achievement for Eminate and further reinforces the platform upon which our partner, Tate & Lyle, can continue to grow demand for this unique and innovative product.”
Tate & Lyle licensed SODA-LO® Salt Microspheres on an exclusive basis from Eminate in October 2011. Under the license agreement, Tate & Lyle assumes responsibility for commercialising the SODA-LO® salt reduction technology on a global basis including manufacturing, product development, sales and marketing.
Tate & Lyle has already developed many applications with SODA-LO® Salt Microspheres resulting in significant salt reductions of up to 50%. These include various breads and doughs, plus peanuts, crisps and chips, along with breadings and seasoning blends. Work continues to assess its suitability in a number of other applications.
"The granting of this patent confirms the novelty of SODA-LO® and establishes it as a truly innovative salt reduction ingredient,” said Angelique Gunderson, Health and Wellness Platform Commercial Lead at Tate & Lyle.
SODA-LO® has already been awarded several innovation awards. In September of 2012, it was recognised as one of the most innovative new ingredients at Food Ingredients South America and in November 2012 it was recognised as the "Most Innovative Health Ingredient of the Year" at the Nutrition & Wellness Excellence Awards, which awards individuals and businesses for their exemplary work and contribution to the industry.
SODA-LO® Salt Microspheres is patented in the USA and New Zealand. It remains patent pending in other locations including Europe.
For more information about Eminate, visit www.eminate.co.uk
For details about The University of Nottingham’s technology transfer services, visit www.nottingham.ac.uk/servicesforbusiness
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Notes to editors:
About Tate & Lyle
Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 facilities around the world.
Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by Innovation and Commercial Development. The Group’s strategy is to become the leading global provider of speciality food ingredients through a disciplined focus on growth and by driving the Bulk Ingredients business for sustained cash generation to fuel this growth. Our Innovation and Commercial Development group is supported by a dedicated open innovation team and a broad, global network of technology and research partners.
Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches and sweeteners), SPLENDA® Sucralose (a high intensity sweetener) and Food Systems which provides blended ingredient solutions. Bulk Ingredients include corn-based bulk sweeteners, industrial starches and fermentation products (primarily acidulants). The co-products from both divisions are primarily sold as animal feed.
Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2011, Tate & Lyle sales totalled £2.7 billion.
www.tateandlyle.com
SPLENDA® is a trademark of McNeil Nutritionals, LLC
About Eminate
Eminate Ltd is a wholly owned subsidiary of The University of Nottingham, founded in 2006, with expertise in the design and commercial application of micro and nano particles, coatings and powders. Eminate Ltd was established with help from a grant from the government-backed Technology Strategy Board (www.innovateuk.org), which works to create economic growth by ensuring that the UK is a global leader in innovation.
The business operates across a range of sectors including food & ingredients, health, pharmaceuticals, and energy storage.
Novel, patented, products have already been developed within the company, and taken to first commercial sale / license, in the food ingredients, functional foods and engineering coatings markets. Eminate’s research and development teams continue to work in close partnership with a range of companies, universities and research organisations to develop new products and provide innovative solutions to commercial challenges.
Eminate is based in the East Midlands with offices, research laboratory, and production facilities in Sutton Bonington and Nottingham.