Tate & Lyle Re-opens its U.S. Splenda Sucralose Facility to Meet Customer Demand

Olivier Rigaud, President, Specialty Food Ingredients, Tate & Lyle, explains: “Demand for Splenda Sucralose continues to be driven by three major factors: the underlying global consumer trend for healthier products particularly to help address rising levels of diabetes and obesity in both the developed and developing markets, customers using Splenda Sucralose to optimize taste and manufacturing costs in the face of high and volatile commodity prices."

11 Apr 2012 --- Tate & Lyle is pleased to announce the re-opening of its McIntosh, Alabama, Splenda Sucralose production facility. The re-start of its original Splenda Sucralose facility, alongside its second facility in Singapore, reinforces Tate & Lyle’s position as the leading global provider of sucralose.

Olivier Rigaud, President, Specialty Food Ingredients, Tate & Lyle, explains: “Demand for Splenda Sucralose continues to be driven by three major factors: the underlying global consumer trend for healthier products particularly to help address rising levels of diabetes and obesity in both the developed and developing markets, customers using Splenda Sucralose to optimize taste and manufacturing costs in the face of high and volatile commodity prices, and the technical expertise and high quality of our product due to our 30 years of experience working with sucralose”

Rigaud added: “Tate & Lyle’s continuing investment in sucralose manufacturing technology means that our two large scale Splenda  Sucralose facilities in the U.S. and Singapore both operate at a level of efficiency, environmental stewardship and sustainability surpassed by none, and have the highest standards of quality, traceability and reliability for our customers.”

The McIntosh facility was the original manufacturing facility for Tate & Lyle’s global Splenda  Sucralose business, but was mothballed in 2009 when Tate & Lyle achieved a breakthrough in manufacturing yields at its Singapore facility. The restart of production at McIntosh, which took place ahead of schedule, was assisted by the return of many of the previous employees at the facility.

”We are proud that more than 75% of our former operators and technicians, many with more than ten years of experience working on sucralose production, have returned to McIntosh to continue delivering an excellent product,” says Rigaud.