I might suggest instead of priming your beer with sugar like a homebrewer would, try incubating a sample of your wort to determine its terminal gravity. With this information, you should be able calculate when to to bottle and condition without adding "artificial" sugar.
I used this method with another company where we bunged the fermenter and attached barby kuhners to carbonate naturally at the end of primary.
Jeff Byrne (aka jephro)
11 year pro craft brewer available for hire...
Puyallup, Wa - for now