Eminate, a wholly owned subsidiary of The University of Nottingham, has signed a license agreement with global food business, Tate & Lyle, for the exclusive rights to use a new technology which reduces sodium in baked products.
The agreement with Tate & Lyle will give the business exclusive rights to further develop the new technology, and to manufacture and commercialise ingredients derived from it. It is expected to eventually enable up to 50% reduction of sodium bicarbonate in baked goods.
Revolutionary hollow microspheres
The new technology is based on transforming normal solid sodium bicarbonate crystals into hollow microspheres which means that far less is needed in baked products, without affecting the final product quality. It is the second licensing deal based on the hollow microsphere technology which Eminate has agreed with Tate & Lyle. In 2011, Tate & Lyle also signed an exclusive worldwide license agreement with Eminate for their SODA-LO® Salt Microspheres technology.
Dr John Stewart, Tate & Lyle’s Director of Open Innovation said: "We are delighted to announce our second agreement with Eminate. This new technology will help us to expand our sodium reduction offering into a wider range of categories and, while the technology is still at the development stage, the results to-date have been very encouraging.
"Tate & Lyle’s goal is to become the partner of choice in our sector and our new agreement with Eminate is another example of our Open Innovation approach at work, collaborating with innovative partners to develop new and exciting speciality food ingredients.”
Game-changing food ingredient technologies
Neil Davidson, Chairman of Eminate Limited, said: “We are very happy to announce a second license agreement with Tate & Lyle. Our goal is to develop game-changing food ingredient technologies and to partner with global companies to commercialize them. This second agreement with Tate & Lyle demonstrates the success of this approach”.
Under the terms of the agreement, Tate & Lyle assumes responsibility for further development of the ingredient and will be responsible for commercialising the final product on a global basis including manufacturing, product development, sales and marketing.
Practical innovations to give a competitive edge
Speaking about the new licensing deal, Mike Carr, Director of Business Engagement and Innovation Services at The University of Nottingham, said: “Eminate was established by The University of Nottingham to help us develop and commercialise our new technologies. This new agreement with Tate & Lyle is a great example of the way in which we can provide businesses with practical and innovative technologies that can give them a competitive edge.
“I would strongly encourage any businesses that are interested in finding out about the technologies and licensing opportunities that we can offer to contact us to see how we can work together.”
For more information about the range of services that The University of Nottingham offers to businesses, visit www.nottingham.ac.uk/servicesforbusiness
-Ends-
For more information about this press release, contact Nick King, Marketing Projects Manager, Business Engagement and Innovation Services, University of Nottingham. Tel: 0115 82 32184, or email nicholas.king@nottingham.ac.uk or Tim Utton, Deputy Director, Communications, University of Nottingham on +44 (0)115 846 8092.
Notes to editors:
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
Eminate Ltd
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.
SODA-LO® Salt Microspheres
In 2011 Tate & Lyle signed an exclusive worldwide license agreement with Eminate for their SODA-LO® Salt Microspheres technology, which was launched globally in 2012. The industry has since recognized the innovative nature of SODA-LO® Salt Microspheres with a number of awards. In September 2012, SODA-LO® Salt Microspheres was recognized as one of the most innovative new ingredients at Food Ingredients South America. In November 2102, SODA-LO® was recognized as the "Heart Health and Circulatory Innovation of the Year", and as the overall "Most Innovative Health Ingredient of the Year" at the 2012 Nutrition & Wellness Excellence Awards.