Lallemand reinforces dairy and meat position

Lallemand, a yeast and bacteria company, 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 speciality cultures business unit.

The unit is dedicated to the development and production of speciality cultures for food applications. The acquisition was completed on 29 April 2016, and 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 over 100 existing commercial products.

Surface and ripening cultures include specially-tailored moulds, yeast and bacteria. They are used in cheese and dry fermented meat and play a key role in texture, colour and flavour development while providing protection. Ripening cultures are also responsible for meat acidification, further protecting meats from undesired bacteria and increasing product safety.

Jérôme Panes, general manager of Lallemand Specialty Cultures, says, “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. 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.”