Lesaffre has acquired bakery ingredients company Delavau Food Partners as it expands in the North American Market.
Delavau supplies formulation and fortification solutions to bakers. Through its Encore line of baking products, the firm is focused on enzyme-based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength.
The company said it has helped major foodservice brands double the shelf life of doughnuts, and packaged food brands keep shelf-stable snack cakes on shelfs for weeks longer.
Meanwhile, its Accent fortification technology allows a piece of bread to contain “the same level of calcium as a glass of milk”.
Lesaffre Yeast Corp CEO Tom Benner said: “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. Our teams are excited for this combination and the possibilities it creates.”
Delavau general manager Jeff Billig added: “This is an excellent opportunity for Delavau employees and customers. Lesaffre is a company we respect, with a proven track record of success.”
By: News Desk
Source: Food Bev
Heineken has named Guillaume Duverdier as its new regional president for Africa Middle East (AME), effective 1 July 2025. Duverdier will also join the company’s executive team, succeeding Roland Pirmez, who is retiring after 29 years with the brewer.
The transaction, of which the financial terms were not disclosed, includes seven facilities in total: three dry corn milling facilities in Nebraska, Kansas and Illinois; three dry masa facilities in Texas, Indiana and Iowa; and a transload and packaging facility in Mexico. The dry corn milling division will continue to be headquartered in St Louis, Missouri.
As part of the changes, Elizabeth Duggan, current senior vice president and general manager, will now be president of the company’s snacks division as of 12 May, taking over from Chris Foley, who will step down in July after 25 years with Campbell’s.
