Lallemand takes over surface and ripening cultures business of DSM Food Specialties

By Jim Cornall contact

- Last updated on GMT

Lallemand is taking over the surface and ripening cultures business of DSM Food Specialties.
Lallemand is taking over the surface and ripening cultures business of DSM Food Specialties.

Related tags: Cheese

Canadian company Lallemand, which develops and produces specialty cultures for food applications, has strengthened its position in dairy cultures with the acquisition of the surface and ripening cultures business from DSM Food Specialties.

The business will be incorporated into Lallemand’s Specialty Cultures business unit.

The acquisition was completed on April 29, 2016, and includes surface and ripening strains of molds, yeast and bacteria for soft cheese applications, as well as related industrial and business assets including over 100 existing commercial products.

Surface and ripening cultures include specially-tailored molds, yeast and bacteria. They play a key role in texture, color and flavor development while providing protection.

Jérôme Panes, general manager of Lallemand Specialty Cultures, said the surface and ripening cultures business acquisition complemented their own specialty cultures for dairy and other food products. 

Related topics: Ingredients, Cheese

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