At the $2m centre, the company’s food scientists will work with food and beverage customers to address growing demand for consumer products that lower sugar, fat and calories, and add fibre
Tate & Lyle, a provider of food and beverage solutions and ingredients, has opened a technical application centre in Dubai.
At the $2m centre, the company’s food scientists will work with food and beverage customers to address growing demand for consumer products that lower sugar, fat and calories, and add fibre.
The centre reportedly reflects the company’s commitment to the development of the food and beverage industry in the Middle East, Turkey and Africa. It incorporates advanced equipment and an optimised prototyping process, the company claims, to help customers drive their innovation agenda faster.
Dominique Floch, General Manager, Turkey, Middle East and Africa at Tate & Lyle, said: “The launch of our new technical application centre in Dubai marks a milestone in our expansion in the region. We will be using cutting edge technology to provide our food and beverage partners with faster service and quicker project turnaround timeframes, which will be instrumental in increasing their speed to market."
Guests were welcomed at the centre by the General Manager and joined by Tate & Lyle’s global CEO Nick Hampton, its President, Asia, Middle East, Africa and Latin America Andrew Taylor, and President, Innovation and Commercial Development Victoria Spadaro Grant, to mark its official opening.
Nick Hampton, Tate & Lyle CEO said: “Tate & Lyle’s purpose is improving lives for generations and that’s why we are committed to providing a platform for food and beverage companies to meet consumer demand for great-tasting products which support a balanced diet and lifestyle, supported by decades of scientific research and innovation.”
Tate & Lyle will be running an initiative by the UAE Food & Beverage Manufacturers Group, The Middle East Sugar & Calorie Reduction Knowledge Building Programme, from the centre. Targeting government entities, food regulators, health departments, food and beverage manufacturers and dietary supplement providers, the six-session programme aims to provide theoretical and practical knowledge for sugar and calorie reduction in food and beverage products.