Ajinomoto to develop technology for amino

by Jeff Gelski
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RALEIGH, N.C. — Ajinomoto has begun a new initiative to develop proprietary fermentation technology for producing cystine and cysteine, which are amino acids important in such applications as flavorings, pharmaceuticals and cosmetics, the company announced Dec. 10. The initiative is designed to make available cystine and cysteine that is produced by microbial fermentation of starches and/or sugars instead of being extracted from raw materials of animal origin.

“Our customers around the world are more and more sensitive to the natural and quality of raw materials used in food, pharma and cosmetic production,” said Mike Lish, director of sales and marketing.

After the expansion, Ajinomoto will continue to make some cystine and cysteine by using its current chemical synthesis process carried out by Nppon Protein Co., an affiliate of Ajinomoto.

The new fermentation initiative will be carried out in one of Ajinomoto’s existing facilities. Product rollout is expected in late 2011.

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