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Givaudan doubles flavour production capacity in China

30 June 2015  •  Author(s): Victoria White

Givaudan, a leading fragrance and flavour company, today officially opened its new savoury flavours manufacturing facility in Nantong, China. 


Representing an investment of CHF 50 million, the site will more than double Givaudan’s existing production capacity in China.

The opening ceremony was attended by Mauricio Graber, President Flavours Division, Matthias Waehren, Chief Financial Officer, Mr. Qu Baoxian, Party Secretary of Nantong Economic & Technological Development Area (NETDA). The factory was officially opened by Givaudan’s Chief Executive Officer, Gilles Andrier.

The new plant will enable Givaudan to meet the growing needs of customers in China for innovative products and great taste experiences, more efficiently.  The plant demonstrates Givaudan’s commitment to one of its most significant growth markets.

Nantong facility represents Givaudan’s largest investment in China since 2006

Commenting at the opening ceremony, Givaudan CEO, Gilles Andrier, said, “The Nantong facility represents our largest investment in China since 2006, supporting our strategic objective of increasing Givaudan’s footprint in developing markets and capturing growth opportunities in savoury, culinary and snacks segments.”

Givaudan’s customers in China and across the Asia Pacific region will benefit from faster access to its flavour and taste solutions. The new plant will strengthen the company’s existing capabilities in savoury and culinary flavour blends, snack seasonings, spray dries and process flavours.

The site meets high global standards in flavour and food manufacturing, including adherence to the strictest allergen management principles and also has advanced environment, health and safety features.

Over 100 people will be employed on site, of which a large majority have been recruited locally.

Commenting on the new factory, Givaudan’s regional Commercial Head of APAC, Monila Kothari said, “Enhancing our production capabilities in China, coupled with local consumer understanding, will allow us to target flavour development more closely to meet consumer preferences in China and more broadly within Asia.”

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