Lallemand Acquires DSM’s Surface and Ripening Cultures
The acquisition boosts Lallemand’s profile on the cultures market for cheese and dry meat.
Photo © iStockphoto.com/StudioThreeDots
In a move to strengthen its market position in dairy and meat cultures, yeast and bacteria firm Lallemand (Montreal, QC, Canada) has acquired the surface and ripening cultures business unit from DSM Food Specialties (Heerlen, The Netherlands). The new division will be incorporated into Lallemand’s specialty cultures unit.
The acquisition, completed on April 29, includes surface and ripening strains of yeast, molds, and bacteria for soft cheese and dry-fermented meat applications, Lallemand says. It also covers related industrial and business assets that were formerly part of DSM’s surface and ripening cultures business, including more than 100 existing commercial products.
“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,” 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.”
Surface and ripening cultures can play a crucial role in maintaining the texture, color, and flavor of cheese and dry fermented meat. Ripening cultures also foster meat acidification, which helps protect meats from undesired bacteria to increase consumer safety, Lallemand explains.
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Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com
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