Ajinomoto Food Ingredients Opens Application Center of North America
Four food technology applications will be the initial focus of the Center: salt reduction, sugar replacement, textural improvement, and incorporation of ingredients to improve health.
27 Aug 2009 --- Ajinomoto Food Ingredients LLC has expanded its North America headquarters in Chicago by adding food product development capabilities. The Application Center North America (ACNA) was dedicated on August 3, 2009.
The ACNA mission is to develop and expand food and beverage applications for Ajinomoto technologies. Four food technology applications will be the initial focus of the Center: salt reduction, sugar replacement, textural improvement, and incorporation of ingredients to improve health.
"Ajinomoto is excited at the prospect of pursuing the best ways to bring the value of our cutting edge technologies to customers in North America," said Brendan Naulty, President, Ajinomoto Food Ingredients. "Health professionals increasingly stress the consumer health benefits of salt and sugar reductions. We are in the perfect position to provide tools to meet these goals without compromising food taste and enjoyment," he added.
Ajinomoto Food Ingredients LLC opened its Chicago office in 2004, a move from its prior location in Paramus, New Jersey. The ACNA includes a new analytical laboratory with state-of-the-art HPLC. Leading the Center is Jiro Sakamoto, Executive Director, Business Development & Application Innovation, who has been with Ajinomoto for 22 years. Sakamoto will be supported by four food development scientists who bring a combined 100 years of food product development knowledge.
"This is a huge step forward both for Ajinomoto and our customers, reflecting our commitment to leadership in the North America food ingredient market," Naulty said.
Ajinomoto's mission is to contribute significant advances to food and health and ultimately to a better life for all.
