UK carbohydrate giant Tate & Lyle this morning announced plans to develop and manufacture a new range of food ingredients based on its fermentation capability.
A proprietary process, newly developed by Tate & Lyle'sresearch & development team, will be commercialised to produce xanthan gum and other related bio products from carbohydrate feedstock.
Xanthan, which currently has a global market that totals more than €250 million, is used on a widespread basis throughout the food industry. It is used to thicken products, stabilise emulsions, provide good cling, inhibit syneresis and provide gelling properties, among other applications. It also has a number of importantindustrial applications in coatings, pharmaceuticals, adhesives,cosmetics and oil well fluids.
"This move is in line with our strategy to grow Tate & Lyle's valued added carbohydrate-based ingredients," said Simon Gifford, Tate & Lyle group finance director. "We already supply the world's majorbranded food companies with a range of high-quality ingredients. Thisdevelopment will widen our product base using our existing sales,technical and distribution teams as well as providing an importanttesting platform for fermentation developments coming out of ourglobal research and development team."
The phase-one plant will be added to existing facilities in Decatur, Illinois with the first product from the plant expected to be commercially available within approximately 18 months. The company hopes that full-scale capacity will be added in subsequent phases, dependent onmarket conditions.