{"id":9250,"date":"2024-06-25T11:52:03","date_gmt":"2024-06-25T10:52:03","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=9250"},"modified":"2024-06-25T11:52:04","modified_gmt":"2024-06-25T10:52:04","slug":"tate-lyle-acquiert-cp-kelco-pour-18-milliard-de-dollars-us","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=9250","title":{"rendered":"Tate &amp; Lyle acquiert CP Kelco pour 1,8 milliard de dollars US\u00a0"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"500\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/06\/Tate__Lyle_new_logo_2023.jpg\" alt=\"\" class=\"wp-image-9187\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/06\/Tate__Lyle_new_logo_2023.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/06\/Tate__Lyle_new_logo_2023-300x150.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/06\/Tate__Lyle_new_logo_2023-768x384.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/06\/Tate__Lyle_new_logo_2023-660x330.jpg 660w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Tate &amp; Lyle a acquis CP Kelco de J.M. Huber Corporation pour 1,8 milliard de dollars US, moyennant un paiement en esp\u00e8ces de 1,15 milliard de dollars US et l&#8217;\u00e9mission de 75 millions de nouvelles actions ordinaires \u00e0 Huber. Cette acquisition s&#8217;inscrit dans la strat\u00e9gie de transformation de Tate &amp; Lyle vers les solutions alimentaires sp\u00e9cialis\u00e9es, visant \u00e0 stimuler la croissance des revenus et \u00e0 am\u00e9liorer la rentabilit\u00e9. La fusion vise \u00e0 cr\u00e9er un leader mondial dans les solutions pour l&#8217;industrie alimentaire, capitalisant sur la compl\u00e9mentarit\u00e9 des expertises de Tate &amp; Lyle en sucrants, texture et fortification avec le leadership de CP Kelco dans les pectines et les gommes sp\u00e9cialis\u00e9es. Ensemble, ils renforceront leur capacit\u00e9 \u00e0 r\u00e9pondre \u00e0 la demande croissante des consommateurs pour des produits alimentaires plus sains et durables, tout en acc\u00e9l\u00e9rant l&#8217;innovation et la R&amp;D pour d\u00e9velopper de nouveaux ingr\u00e9dients \u00e0 base de plantes. Sur le plan financier, l&#8217;op\u00e9ration vise \u00e0 augmenter la croissance des revenus, \u00e0 am\u00e9liorer la rentabilit\u00e9 avec des synergies de co\u00fbts attendues d&#8217;au moins 50 millions de dollars US sur les deux premiers exercices, et \u00e0 g\u00e9n\u00e9rer un retour sur capital investi sup\u00e9rieur au co\u00fbt moyen pond\u00e9r\u00e9 du capital post-fusion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tate &amp; Lyle a acquis CP Kelco de J.M. Huber Corporation pour 1,8 milliard de dollars US, moyennant un paiement en esp\u00e8ces de 1,15 milliard de dollars US et l&#8217;\u00e9mission de 75 millions de nouvelles actions ordinaires \u00e0 Huber. Cette acquisition s&#8217;inscrit dans la strat\u00e9gie de transformation de Tate &amp; Lyle vers les solutions alimentaires &hellip;<\/p>\n","protected":false},"author":1,"featured_media":9187,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-9250","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9250"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9250\/revisions"}],"predecessor-version":[{"id":9251,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9250\/revisions\/9251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/9187"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}