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.