Earlier today, Lesaffre Yeast Corp. announced that it had purchased Delavau Food Partners, a leading innovator in baking ingredients 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.” says Tom Benner, President and CEO of Lesaffre Yeast Corp. “Our teams are excited for this combination and the possibilities it creates”
Delavau supplies formulation and fortification solutions to bakers. Through its ENCORE line of baking products, Delavau is focused on enzyme based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing, and strength. It’s ACCENT line of products give customers unique fortification options for their products. The combination will broaden capabilities using Delavau’s custom formulation and state-ofthe-art 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,” says Jeff Billig, Vice President and General Manager of Delavau. “Lesaffre is a company we respect, with a proven track record of success.”
This is not the only big news to come from Lesaffre recently. In June, the company announced the opening of its new Pizza Innovation Center near Chicago. This one-of-a-kind facility, launced in conjunction with the North America Pizza & Culinary Academy, will bring the latest technology, equipment, and expertise to Lesaffre’s baking customers in North America.