The group, responsible for global food ingredients marketing and growth opportunities, will be led by Mark White, currently chief executive of sugars, Europe, who will assume the position of president, global food ingredients from 1 October 2005.
The Global Food Ingredients Group will focus on marketing and maximising the profitability of Tate and Lyle’s current range of value added and functional food ingredients, as well as taking the Company into new ingredient areas and growth opportunities in the future.
This change to the structure and leadership of Tate and Lyle’s food and industrial ingredients businesses reflects the acceleration of the Group’s growth strategy and continuing commitment to delivering excellence in customer service.
“These changes will ensure that we are completely focused on meeting the needs of our customers and so drive further growth,” said Tate and Lyle chief executive, Iain Ferguson. “This is another step towards achieving our vision to be consistently first in renewable ingredients. Only by providing our customers with a first class service and by offering them distinctive propositions based on the combined knowledge, expertise and efforts of our sales, marketing, customer service, R&D and manufacturing teams, will we make Tate and Lyle their partner of choice across the world.”
“The establishment of the global food ingredients group will enable us to focus on meeting the changing needs of our customers and to capture the exciting opportunities for our food and industrial ingredients businesses. Working alongside our existing regional businesses, our global food ingredients group will make it possible to further develop and maximise our value added portfolio.“