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.