Givaudan begins work on new savoury flavours manufacturing facility in China
Located in the heart of the most economically developed area of China, Givaudan says that the new fa…Located in the heart of the most economically developed area of China, Givaudan says that the new facility will substantially increase its current savoury production capacity and enable it to serve customers in China more efficiently. Representing a total investment of RMB 335 million (CHF 50 million), it is Givaudan’s largest investment in China since 2006.
The new site is expected to be fully operational in 2015 and will employ over 100 staff. Culinary flavour blends, snack seasonings, spray dries and process flavours will be produced at the new facility to meet rising demand from Chinese customers for flavour and taste solutions. The Company says that the new facility will meet the highest global quality standards including adherence to the strictest allergen management principles.
“The Nantong savoury plant supports Givaudan’s global strategic initiatives to grow our business in emerging markets such as China,” said Gilles Andrier, CEO of Givaudan. “These markets offer immense market potential due to ongoing urbanisation and rise of disposable income. The new Nantong facility demonstrates Givaudan's 25 year-long history and commitment to continue to meet the growing needs from our Chinese customers and their consumers for innovative products and great taste experiences.”
“By investing in Nantong, we are building a world-class flavours facility with the industry-leading technologies and know-how, and we aim to be an employer of choice and a good corporate citizen in the thriving city of Nantong.” added Gilles.
With an increasing level of consolidation and sophistication, Givaudan believes that the China flavours market has a total market potential of RMB 6.7 billion (CHF 1 billion) and Compound Annual Growth Rate is expected to reach 6.6% by 2015. China remains one of the most significant emerging markets for Givaudan, the company said.
