The firm is in the process of completing its fourth expansion in five years, and is still seeing double digit growth, claimed Nancy Hughes, VP sales and marketing.
“Niutang Sucralose's market share has tripled from 2008… Additional capacity and innovative technology allows us to keep our production costs low while meeting the supply demands of our customers.”
Niutang, one of several Chinese manufacturers cleared of infringing Tate & Lyle’s sucralose production patents in 2009, currently has 350t of sucralose capacity.
This places it behind rival JK Sucralose , which claims its annual capacity will reach 1,500t next month and will grow to 4-5,000t by 2018.
Market leader Tate & Lyle does not disclose is capacity figures, although JK Sucralose claims that by 2018 it will be a close second to T&L.
International safety standards
Niutang, which has recently invested in new technologies for wastewater treatment and solvent recovery , has also worked hard to meeting international quality and safety standards, said Kerry Kenny, director of quality and technical support.
“Our manufacturing locations have been working diligently to ensure we comply with what has been outlined in the US Food Safety Modernization Act in regards to HACCP, quality inspections and 3rd party certifications.
“Although already BRC (British Retail Consortium Global Standard) certified, we are currently in the process of obtaining the Food Safety System Certification 22000 to further enhance Niutang’s quality and food safety objectives.”
Niutang - which has sales offices in the US and Europe - is also expanding its production of L-phe (L-phenylalanine) in order to minimize production costs for aspartame, said Changzhou Niutang general manager Licheng Wang Jr.
“To stay competitive in the Aspartame marketplace, it is important to control the raw material costs and maintain a stable supply of L-phe (L-phenylalanine). As a result, we are making a significant investment to expand our production of L-phe, with the additional output slated to be available in early 2013.”
Click here to read about recent developments in sucralose.