Tate & Lyle ready with trans-fat free dessert formulations for the
US food service industry

Tate & Lyle is set to help the US food service industry cut trans-fats from their menus and meet new regulations, such as the recent trans-fat ban from restaurants in New York.

On December 5 2006, New York's Board of Health voted in favor of a ban on trans-fats in all of the city's restaurants. It is the first large city in the US to strictly limit the use of trans-fats in restaurants. The new rules mean that from July next year, restaurants will not be allowed to use cooking oils that contain more than tiny quantities of trans-fat. From July 2008, the same limits will apply to all types of food, and more cities are expected to follow suit with similar regulations in the near future.

With its wide range of ingredients and expertise in the reformulation of foods, Tate & Lyle is able to support food service businesses wanting to meet these new regulations with healthy yet delicious options on their menu.

Tate & Lyle recently worked with the highly experienced research chef Forrest Waldo on a range of reduced calorie desserts for the casual dining food service industry. These desserts were designed to be reduced-fat or low-fat, which aids in reducing the trans-fat levels and the desserts may be made completely trans-fat free with low trans-fat shortenings or oils. Tate & Lyle's formulations are available for desserts such as a delicious Lemon Meringue Pie, succulent Lemon Berry Bars, soft and sumptuous Chocolate Brownies, tasty Apple Spice Cake, and various sauces and toppings for a perfect finish.

Harvey Chimoff, Director of Marketing, Americas, explains, "Our R&D teams are working closely with our customers from the outset to help them maximize the speed of delivery to market, and to respond quickly to a changing market place. Our REBALANCETM service, which offers ingredient systems for a broad range of food applications, showcased our extensive experience in reformulating to lower sugar, fat and calorie levels. Now is a great time for food service businesses to meet our R&D team and see how we can develop ingredient systems to help them respond quickly to the new regulations on trans-fats, without compromise to taste."

Tate & Lyle is ready to advise on trans-fat free formulations and introduce its comprehensive ingredients offering to the food service industry. Customer inquiries should be directed to Laurie LaPlant (US), laurie.laplant@tateandlyle.com, Tel: 866-653-6622.

For more information contact:
Ferne Hudson/Melanie Haberstroh
Tate & Lyle PLC
Tel: +44 (0)20 7977 6143 / 6217
ferne.hudson@tateandlyle.com / Melanie.haberstroh@tateandlyle.com

Karen Mellen/Jessica Novitsky
Financial Dynamics (Tate & Lyle Public Relations)
Tel: 312 861 4709
Karen.mellen@FD.com / Jessica.novitsky@FD.com

U.S. Customer Inquiries:
Tate & Lyle
Laurie LaPlant
Tel: 866-653-6622
Laurie.LaPlant@tateandlyle.com
2200 East Eldorado Street, Decatur, IL 62525

About Tate & Lyle
Tate & Lyle is a world leading manufacturer of renewable food and industrial ingredients. It uses innovative technology to transform corn, wheat and sugar into value-added ingredients for customers in the food, beverage, pharmaceutical, cosmetic, paper, packaging and building industries. The Company is a leader in cereal sweeteners and starches, sugar refining, value added food and industrial ingredients, and citric acid. Tate & Lyle is the world number-one in industrial starches and is the sole manufacturer of SPLENDA® Sucralose.

Headquartered in London, Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. In the US its ADRs trade under TATYY. The Company operates more than 65 production facilities in 29 countries, throughout Europe, the Americas and South East Asia. It employs 7,000 people in its subsidiaries with a further 4,800 employed in joint ventures. Sales in the year to March 31, 2006 totalled £3.7 billion.

Additional information can be found on www.tateandlyle.com

SPLENDA® is a trademark of McNeil Nutritionals, LLC