Royal DSM has completed the acquisition of Cargill’s cultures and enzymes business which provides DSM with a broad choice of fermentation-produced enzymes as well as animal-derived enzymes. The extended range of cultures offers taste, performance and differentiation for traditional and ethnic dairy products around the world. The surface and ripening culture portfolio, for instance, enables specific taste and textures to be created for the different kinds of specialty cheeses that vary greatly from region to region.
In combination with the application and development knowledge centers in U.S. and France, the new business has a well-positioned pipeline of innovations. In particular, relating to the segments of yoghurt and fermented milk products that, on all continents, see strong growth driven by a broad consumer appeal for healthy and versatile milk-derived products.
The newly combined business will have a global manufacturing footprint with operations spread over three continents: in the U.S. where key strengths relate to the manufacture of bulk starter and direct set cultures, as well as lipases and coagulants; in France where the focus is on surface and ripening cultures, as well as lactic acid cultures and fermented enzymes; and in Australia where direct set cultures are produced. DSM can thereby service local needs for dairy producers in any part of the world.
“We now have critical mass to serve customers worldwide with value creating solutions,” commented Hans-Christian Ambjerg, president DSM Food Specialties. “With the excellent knowledge of our new colleagues combined with our own strengths in bio-based solutions, we look forward to working even closer with our customers to help them achieve the best in dairy, delivering differentiating products.”
The integration of both businesses will take place in the next couple of months and is expected to be complete by mid-2013.
DSM Acquires Cargill’s Cultures and Enzymes Business
Published December 7, 2012