Sector News

Tate & Lyle to invest $75m to reduce emissions at US facility

June 5, 2020
Food & Drink

Tate & Lyle is investing $75 million to install a new gas-fired power system at its Lafayette South corn wet mill in the US, which will reportedly reduce carbon emissions produced by the plant.

According to Tate & Lyle, the new co-generation system will replace the site’s coal-fired boiler, and the ingredients firm claims that the new system will deliver an approximate 40% reduction in greenhouse gas emissions and a 5% reduction in water use at the site.

The new gas turbines will power the entire facility by generating electricity and steam, and the company claims that this will deliver a significant improvement in energy and operational efficiency.

This investment forms part of the firm’s six-year, $150 million ‘productivity programme’ – which is now in its third year – and the company says that the investment will support the delivery of Tate & Lyle’s 2030 sustainability goals.

This latest move follows the completion of a similar energy system at Tate & Lyle’s corn wet mill in Loudon, Tennessee in 2017.

Travis Montoya, plant manager at the Lafayette South facility, said: “This major investment will make our facility more efficient and directly benefit the local community through improved air quality, decreased water use, and less truck traffic.

“At Lafayette South, we have a strong track record of energy efficiency, having received the US Environmental Protection Agency’s Energy Star accreditation for five consecutive years; this is a real source of pride for the local team.”

Melissa Law, president of global operations at Tate & Lyle, added: “A key pillar of our purpose of Improving Lives for Generations, is to care for our planet and to help protect its natural resources for the benefit of future generations.

“This project at Lafayette South is a great example of our purpose in action and will help us meet our ambitious new environmental commitments, driving important energy-saving and environmental benefits.”

By: Martin Whiteon

Source: Food Bev Media

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