The company has invested Euro 20 million (US$20.76 million) in the new plant's construction, outfitting it with cutting-edge technologies and machinery such as an HVAC system with an EC fan, an energy valve, and a heat exchanger. The plant, which will help the French group expand its footprint, will also be run sustainably, with a 25% reduction in energy consumption.
MANE stated that the new plant would be critical in meeting the growing demand for flavour and fragrance markets in India and Asia-Pacific. Jean Mane, the chairperson of the Mane Group, stated that India, which accounts for nearly 8% of the group's global revenues of Euro 1.5 billion (US$1.56 billion), is critical to the group's future growth because it is also a major procurement centre for spices, which is why it has developed a US$45 million investment plan to expand capacities over the next three years.
The annual production capacity of the MANE Dahej plant is 2,000 tonnes of flavour products and 3,000 tonnes of fragrance products. This increased capability will allow the company to produce high-quality liquid fragrances and flavours on par with other global MANE manufacturing plants, and production can be scaled up in response to market growth.
"As the world's leading fragrance and flavours company, we are constantly looking ahead to meet the ever-increasing demand for FMCG innovations that have demonstrated product superiority," Mane added. "Through our collective, unique technical skills and mass-production capabilities, Mane will position itself as a critical player in enhancing the FMCG value chain in the region."
Simultaneously, the French flavours and fragrances manufacturer opened its new US$3.11 million (approximately 25 crores) flavour innovation centre in Hyderabad. The innovation centre, which spans 13,900 square feet in the Hitech City area, will focus on end-to-end flavour development for the food and beverage markets in India and other Asia Pacific markets, according to the company.
Around 60 technical directors, creators, flavorists, application teams, and lab assistants work at the centre. It will be divided into two sections: sweet and savoury. While the sweet division will serve the bakery, dairy, confectionery, and beverages, the savoury division will be divided into three key segments: snacks, culinary, and frozen food.
The company intends to expand its chilli extraction capacities in Karnataka and Kerala, as well as its specialty chemicals manufacturing facility in Andhra Pradesh's Athivaram. The three-year investment will also allow the Le Bar-sur-Loup-based company to establish a greenfield facility near Medchalat for the 2000-2500 tpa seasonings facility located along the ORR.
