RALEIGH, N.C., Feb 23, 2007 (BUSINESS WIRE) -- Ajinomoto Aminoscience LLC ("Ajinomoto"), the world wide manufacturing leader of amino acids ( www.ajiaminoscience.com), today announced that increasing raw material and energy costs at its production facilities have lead to a price increase for all L-Arginine products. Prices will increase by U.S. $1/ kg.
Ajinomoto uses fermentation technology to manufacture most of the amino acids it sells. This technology produces very pure, high quality amino acids of non-animal origin. Other manufacturers may use an extraction process which often utilizes starting material from animal origin, although less expensive, the resulting products are often of lesser quality. The raw material Ajinomoto most frequently uses in its production of L-Arginine is corn starch. Corn prices have more than doubled in the last six months due to greater conversion to fuel ethanol.
"We have been forced to increase the price of L-Arginine due to these significantly higher costs," said Jack Heaton, President of Ajinomoto Aminoscience. "We also believe that it is imperative for us to continue to use the same quality, non-animal raw materials which result in the highest quality amino acids available."
About Ajinomoto Aminoscience LLC
Ajinomoto AminoScience LLC is a part of Ajinomoto USA, Inc., a wholly owned subsidiary of Ajinomoto Co., Inc. The Raleigh, NC plant has been in operation since 1982 and continues to be the only pharmaceutical L-amino acid manufacturer in the United States. In addition, the facility offers patented amino acid production technology, full capacity operations 7/24/365, secured supply lines and warehouse facilities, blending and pulverization services, complete analytical and technical support, non-animal manufacturing, operation under current Good Manufacturing Practices (cGMP), and custom labeling and packaging. Being a subsidiary of Ajinomoto Co., Inc, allows for global sourcing and pricing. Our parent company continues to lead the industry in production technology, global supply and nutrition research for amino acids.