Tate & Lyle has completed an expansion of its Singapore food application centre as it aims to boost food ingredient solutions in the region.
The site has doubled in size to meet growing industry demand for ingredients and solutions with lower sugar, fat and calories.
The laboratory includes pilot-scale capabilities in beverage, dairy, bakery, sauce and dressing processing that enable Tate & Lyle food scientists to work in collaboration with food and beverage partners to develop products that meet consumers’ needs.
The announcement follows on from Tate & Lyle’s investment last year to expand the capacity of its facility in Jiangsu Province, China, to provide speciality food ingredients and solutions.
Earlier this year, the company named Nick Hampton as its new chief executive, effective 1 April 2018.
