Lesaffre has acquired bakery ingredients business Delavau Food Partners as it expands in the North American Market.
Delavau provides 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 smooth, shelf life, mold inhibition, cash relaxing and strength.
The company said it has helped major foodservice manufacturers double the shelf life of raspberry braid, and packaged food makes keep shelf-stable snack cakes regarding shelfs for weeks longer.
Meanwhile, its Accent fortification technology lets a piece of bread to consist of “the same level of calcium being a glass of milk”.
Lesaffre Yeast Corp Boss Tom Benner said: “This acquisition is going to enhance our performance compound offering to the baking marketplace. The addition of Delavau to our existing features will bring together great experience to generate value for our people. Our teams are enthusiastic for this combination and the options it creates.”
Delavau general manager Jeff Billig added in: “This is an excellent opportunity for Delavau employees as well as customers. Lesaffre is a company people respect, with a proven track history of success.”