Lesaffre Yeast Corporation’s rising changes
July 12, 2018 By Bakers Journal
Yeast and fermentation solution provider, Lesaffre revealed its latest acquisition which closed as of July 12, 2018.
The company announced that it has purchased Delavau Food Partners, a baking ingredients company based in North America.
“This acquisition will enhance our performance ingredient offering to the baking market. The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers.” said Tom Benner President and CEO of Lesaffre Yeast Corp., in a press release. “Our teams are excited for this combination and the possibilities it creates.”
Delavau supplies formulation and fortification solutions to bakers and is focused on enzyme-based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength. It’s line of products give customers fortification options for their products. The company has a Baking development center located adjacent to Rutgers University in Central New Jersey not far from New York City.
“This is an excellent opportunity for Delavau employees and customers,” said Jeff Billig, Vice President and General Manager of Delavau in a press release. “Lesaffre is a company we respect, with a proven track record of success.”
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