Tate & Lyle Establish Commercial, Food Innovation Center in Chicago

October 25, 2010
/ Print / Reprints /
ShareMore
/ Text Size+
Tate & Lyle is planning a new commercial and food innovation center in the Chicago area as part of its new global structure and intention to focus, fix and grow its business.


Tate & Lyle is creating a new Commercial and Food Innovation Center designed to bring its innovation group and specialty food ingredients business in North America together in a state-of-the-art facility in Hoffman Estates, Ill.

The company says it will relocate from Decatur, Ill., and will invest $26 million in the new global headquarters of the innovation and commercial development group and regional headquarters for specialty food ingredients in North America. The center is expected to open by the end of 2011.  

The facility also will act as the base for U.S. employees with global responsibilities and the president of its bulk ingredients global business unit and staff. These groups are all currently located in Decatur, Ill. Employees from these groups in due course will be relocating to Hoffman Estates. Approximately 160 positions will be housed in the new location.

The 110,000-sq.-ft., three-story building will house laboratories, a demonstration kitchen and sensory testing and analytical and pilot plant facilities. The company says that the new facility will be specifically designed to meet customers’ functional, formulation and nutritional needs and to accelerate the process of bringing new products to market.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

Table Of Contents Subscribe

Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!