Elmshorn-based Capol GmbH, a Business Unit of Freudenberg Chemical Specialities, SE & Co. KG (FCS), is set to acquire Colarôme Inc., Saint Hubert, Canada with immediate effect.
Capol expects to benefit from future important synergies both for product innovation and market penetration. As part of the acquisition, Capol obtains a new production plant in North America which will further strengthen the business in this region and abroad.
Both Capol and Colarôme have deep expert knowledge in special applications of the food industry, particularly in the confectionery market. The Capol portfolio serves all applications of the confectionery industry requiring surface treatment, e.g. anti-sticking agents for gums and jellies, glazes and polishing agents for sugar dragées or chocolate-coated centers. Colarôme, based in St. Hubert in the greater Montreal region, was founded in 1998. The company holds patents on a production technology for a unique line of natural pigments allowing to create innovative coating products for food applications. The company offers flavor formulations and natural color pigments as well as natural vanilla extracts. Colarôme currently employs 17 people. The acquisition builds the foundation to further expand the global Capol business.
“Additives for the food industry are an attractive market segment in the long term. Having Colarôme now in our portfolio, we will be able to strategically develop this business segment”, says Hanno D. Wentzler, President and CEO of FCS. “Both Capol and Colarôme have very similar business models, so we expect a swift integration into Capol”, he said.
“For Capol the acquisition generates substantial synergy effects. We will be even better able to offer and develop products that precisely meet our customers’ requirements. The acquisition is a further step to expand our position as leading player for coatings in the confectionery industry. The Colarôme production plant in Canada will help us to react even more rapidly to customer demands”, Christian Hauk, CEO of Capol GmbH emphasizes.
Source: Food Ingredients First
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