Tate & Lyle to Open New Technical Service Laboratory in New Jersey
DECATUR, Ill. (March 22, 2011) - Tate Lyle today announces the opening of a new Technical Service Laboratory in Princeton, NJ.
The new Laboratory, which will be part of Tate Lyle’s Speciality Food Ingredients business, will shorten the food and beverage development cycle by increasing Tate Lyle’s ability to provide its customers in the Northeast with faster response times, rapid prototyping and more collaborative partnerships.
“Establishing a new Technical Service Laboratory on the East Coast further strengthens our capacity to collaborate with our food and beverage customers to help them grow their bottom lines,” says Nick Fosteras, North America General Manager, Specialty Food Ingredients, Tate Lyle. “This new laboratory complements our investment in building a new Commercial and Food Innovation Center in Hoffman Estates, Chicago, as well as new laboratories in Latin America, and emphasizes our continued commitment to growing our Speciality Food Ingredients business.”
The new laboratory is designed to support projects with short product development cycles. It will house analytical instrumentation for rheology and microscopy as well as equipment for prototyping of beverages, baked goods, fillings, convenience foods and snacks. The facility also will house a training room for Tate Lyle’s experts to conduct product development training as well as presentations about the latest insights about consumers’ attitudes about and preferences for food ingredients and healthy eating.
“With consumers’ ever-changing needs, we understand the need for food and beverage manufacturers to remain competitive by developing new products quickly,” says Joni Simms, Director, Technical Service, Specialty Food Ingredients, Tate Lyle.
“That’s why Tate Lyle is opening a new Technical Service Laboratory. As a partner to food and beverage processors, we believe it’s absolutely critical for us to become extensions of their teams and help them develop new products that will continue to grow their businesses,” Simms adds.
The new laboratory will be open the end of March 2011 in the Princeton Corporate Plaza in Princeton, NJ.
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.
Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches, sweeteners and fibres), no calorie sweeteners (including SPLENDA® Sucralose) 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 2013, Tate Lyle sales totalled £3.3 billion. http://www.tateandlyle.com. SPLENDA® is a trademark of McNeil Nutritionals, LLC
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