Tate & Lyle ramp up sustainability efforts

Tate & Lyle are working to deliver on its environmental commitments, as demonstrated by progress at its facility in Koog aan de Zaan in the Netherlands, including water use, water management and carbon emissions reduction.

Engineers at the Koog facility have adapted the production process for its Claria Clean Label Functional Satarches, to lower the product line’s carbon footprint and water use by 34% and 35%, respectively. Claria isa corn-based starch used in products such as beverages, baked goods, soups, sauces and others, providing texture, viscosity and gelling benefits.

The production efficiencies, which the company has said do not affect the ingredient’s functionality, will be implemented globally for Claria production, as a more sustainably made product line available to food and beverage customers in limited supply from early next year. From early 2025, all Claria will be made using the more sustainable method developed at Koog under the new Claria brand.

The production enhancement at Koog, which also purchases 100% renewable electricity, supports the company’s efforts to deliver on its science-based target to reduce its Scope 1 and 2 carbon emissions by 30% by 2030, and to achieve net zero by 2050.

“Finding innovative ways to care for our planet is something our workforce cares deeply about. We operate a continuous improvement mindset and are pleased to have developed new ways of working at Koog that will inspire each Tate & Lyle site on their sustainability journey and provide benefits to our wider network,” said Paul Clarijs, Plant Manager at Koog aan de Zaan, Tate & Lyle.

The team at the facility have also hit a waste management milestone by finding a beneficial use for 99.9% of site waste including providing waste water sludge, organic matter that comes from the corn wet milling process, as nutrients for the animals and land of local farms.

“By continuing to expand our texturant portfolio, including diversifying our raw materials, we are building our knowledge of production enhancement that help us and our customers to meet ambitious environmental commitments,” added Coralie Falize, Innovation Lead for Texturants at Tate & Lyle. “Our next generation Claria, has the same functionality as the existing product line that our customers know and love but with stronger sustainability credentials.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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