BASF has agreed to sell its Nutrilife baking enzymes portfolio and business to Lallemand subsidiary, Danstar Ferment.
Nutrilife can help food manufacturers in areas including increasing dough stability, preserving freshness during shelf-life and ensuring consistent baking results.
“Baking enzymes is not a strategic fit for BASF,” said Michael de Marco, BASF’s VP of global business management enzymes. “With Lallemand we have found an excellent partner to strategically continue and strengthen our baking enzymes business and to be a reliable supplier. We will accompany the transaction to ensure a smooth handover for our customers.”
The acquisition will further broaden Lallemand’s product portfolio and geographical footprint. The company recently entered into the development and production of enzymes.
Lars Asferg, president of Lallemand Bio-Ingredients, said: “We look forward to continuing to provide Nutrilife customers with enzyme expertise as well as access to innovative ingredients based on the Lallemand yeast and bacteria technology platforms”.
The deal, which is expected to close on 30 September, is subject to customary closing conditions.
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