The agreement follows the 2011 agreement between the two companies giving Tate & Lyle exclusive rights to the Soda-Lo Salt Microspheres technology.
The agreement gives Tate & Lyle exclusive rights to develop the new technology and to manufacture and commercialise ingredients derived from it.
The technology is expected to eventually enable up to 50% reduction of sodium in baked good applications where sodium bicarbonate can be a greater overall contributor to sodium content than salt.
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