Tate & Lyle to double maltodextrin production

The upgrade at the factory located in Boleraz will increase the suppliers manufacturing capacity for food-grade and infant food-grade, non-GMO maltodextrin. It is expected to be complete in 2019.

A spokesperson for the company said it was not disclosing the amount to be invested, and it has yet to be confirmed whether any new jobs will be created as a result.

Maltodextrin, also known as dried glucose syrup, is a starch-derived polysaccharide that is used as a sweetener and bulking agent. It blends well with other sugar-reduction ingredients thanks to its bulking properties.

Joan Braca, president of speciality food ingredients at the company said: “This expansion will enable us to meet growing customer demand for non-GMO maltodextrins, and particularly in the infant food sector for regions such as Europe, Middle East and Africa, and Asia Pacific. ​

"It will also further strengthen our speciality food ingredients solutions offering worldwide.”​

Tate & Lyle produces Maltosweet from dent and waxy corn starch in powdered and granular form.

According to the London-headquartered specialty ingredient supplier, it has a reduced osmolality, which improves digestibility compared to lactose, dextrose and other mono- and disaccharides.

Stable and soluble, maltodextrin can be used in dry mix applications and dissolves easily in cold water.