DSM in Talks to Acquire Cargill’s Cultures, Enzymes Arm

September 20, 2012

Cargill’s cultures and enzyme products have targeted the dairy and meat industries.

Global ingredients supplier Royal DSM (Heerlen, The Netherlands) is in exclusive discussion to acquire the cultures and enzymes business of Cargill (Minneapolis), DSM announced today.

Cargill’s cultures and enzyme products have targeted the dairy and meat industries-including, for instance, products that enable fast acidification that result in improved cheese yields. Other areas of concentration are texture and flavor systems for cultures. DSM says that combining Cargill’s enzymes and cultures portfolio with DSM Food Specialties’ own dairy ingredients would be synergistic and complementary.

“This acquisition would be another great step in achieving our ambitious growth strategy,” says Hans-Christian Ambjerg, president of DSM Food Specialties. Since September 2010, DSM has followed an aggressive acquisitions plan. The Cargill enzymes and cultures acquisition, if successful, would be the eighth nutrition business acquisition DSM has made in that timeframe.

“Combining both businesses would allow us to serve our customers faster with one of the most versatile offerings in cultures and enzymes in the global dairy industry,” Ambjerg continues. “We have great respect for the knowledge and expertise of the people at Cargill.

Cargill’s cultures and enzymes business is estimated to generate annual net sales of €45 million and has approximately 200 employees. DSM estimates that the global cultures and enzymes market is worth more than €1 billion and is growing at more than 5% annually.