Canadian yeast and bacteria specialist Lallemand has acquired surface and ripening cultures business from DSM Food Specialties for an undisclosed sum.
The surface and ripening cultures businesses will be integrated into Lallemand's specialty cultures business unit, which is involved in the development and production of specialty cultures for use in food industry.
The acquisition, which was completed on 29 April, includes surface and ripening strains of molds, yeast and bacteria for soft cheese and dry fermented meat applications. It also includes related industrial and business assets including over 100 existing commercial products.
Surface and ripening cultures, which include customised molds, yeast and bacteria are used in cheese and dry fermented meat, and play an important role in texture, color and flavor development, while also providing protection.
Ripening cultures are also responsible for meat acidification and protecting meat from undesired bacteria and improving product safety.
Lallemand specialty cultures general manager Jerme Panes said: "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.
"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."
Lallemand has also acquired Uruguay-based Lage y Cia, which specializes in the development of noculants, legume seed treatments and other biological crop management products, reported Foodingredientsfirst.com.
Lallemand expects this acquisition to strengthen its presence in Latin America, enhance its production capacity and R&D activities. The financial details of the transaction were not disclosed.
Image: Lallemand's acquisition includes surface and ripening strains of molds, yeast and bacteria for soft cheese. Photo: Courtesy of Suat Eman/FreeDigitalPhotos.net.