Lallemand reinforces its dairy and meat cultures position with the acquisition of the surface and ripening cultures business of DSM Food Specialties
May 5, 2016
Lallemand, a global leader in yeast and bacteria, has strengthened its position in dairy and meat cultures with the acquisition of the Surface and Ripening Cultures business from DSM Food Specialties, which will be incorporated into Lallemand’s Specialty Cultures business unit. Lallemand Specialty Cultures is dedicated to the development and production of specialty cultures for food applications. The acquisition was completed on April 29th, 2016, and it includes surface and ripening strains of molds, yeast and bacteria for soft cheese and dry fermented meat applications, as well as related industrial and business assets including over 100 existing commercial products. With this acquisition, Lallemand Specialty Cultures becomes one of the top three global leaders in surface and ripening cultures.
Surface and ripening cultures include specially-tailored molds, yeast and bacteria. They are used in cheese and dry fermented meat and play a key role in texture, color and flavor development while providing protection. Ripening cultures are also responsible for meat acidification, further protecting meats from undesired bacteria and increasing product safety.
“This surface and ripening cultures business is a great asset for our current business as it complements our offer of specialty cultures for dairy and other food products,” commented Mr 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,” he added.