Lallemand has strengthened its position in dairy and meat cultures with the acquisition of the surface and ripening cultures business of DSM Food Specialties.
The acquired business will be incorporated into Lallemand Specialty Cultures, the division dedicated to the development and production of speciality cultures for food applications. It includes surface and ripening strains of moulds, yeast and bacteria for soft cheese and dry fermented meat applications, as well as related industrial and business assets including more than 100 existing commercial products, Lallemand said in a statement.
The deal would make it “one of the top three global leaders in surface and ripening cultures”, it added.
“This surface and ripening cultures business is a great asset for our current business as it complements our offer of speciality cultures for dairy and other food products,” said Jérôme Panes, general manager of Lallemand Specialty Cultures. “New and existing customers will benefit from our fermentation expertise and extensive portfolio to ensure differentiation of their products. With this new acquisition, Lallemand becomes a leading player in the cheese and dry meat cultures market.”
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