DSM Completes Acquisition of Cargill’s Cultures, Enzymes Arm

December 6, 2012

The acquisition enhances DSM’s extensive dairy ingredients business.

Royal DSM (Heerlen, the Netherlands) announced today that its acquisition of Cargill’s cultures and enzymes business is now complete. The acquisition enhances DSM’s extensive dairy ingredients business, which currently includes enzymes, polyunsaturated fatty acids, vitamins, cultures, probiotics, bioactives, and preservation systems, the firm says.

“The increasing diversity of dairy products now available requires versatile culture offerings enhancing taste and texture as well as health benefits and convenience,” the company stated in a press release. “The new business provides a broad choice of fermentation-produced enzymes, as well as animal-derived enzymes.”

For instance, the expanded business can now offer an extended range of cultures that suit the different taste and performance requirements of various traditional and ethnic dairy products around the world. For instance, the broader availability of surface and ripening cultures means the company can accommodate specific tastes and textures required for regional-specific specialty cheeses.

The newly combined business will manufacture globally and share operations across three continents. In the United States, the focus is on bulk starter and direct set cultures, as well as lipases and coagulants. In France, the key strength is surface and ripening cultures, as well as lactic acid cultures and fermented enzymes. In Australia, the focus is on direct set cultures.