Lesaffre acquires bakery ingredients business, Delavau Food Partners

13 Jul 2018 --- Lesaffre has purchased Delavau Food Partners, an innovator in baking ingredients based in North America. The transaction was closed on Wednesday, July 11th. The acquisition will enhance Lesaffre's performance ingredient offering to the baking market, according to the company.

“The addition of Delavau to our existing capabilities will bring together great expertise in custom blend formulation. For Delavau, Lesaffre brings them an increase in exposure to the baking market,” Bill Hanes Director, Marketing & Strategy at Lesaffre tells FoodIngredientsFirst.

“Lesaffre is always looking to grow their business at any time,” he comments. “If opportunities present themselves which align with our objectives, we are always open to exploring expansion. We plan to significantly grow this business which should create new jobs in the coming years.”

“Clean label and free from solutions are important to American consumers, so we expect continued growth in these areas. Lesaffre, through its famous Red Star and Saf Brands, is formulating products that answer to those trends. In fact, we are working closely with our customers in order to understand their needs and make sure we have solutions. Our new sourdough products are an example of Lesaffre staying in tune with the growing trends in North America,” Hanes explains. 

“The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers,” notes 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 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 line of products give customers unique fortification options for their products. The combination will broaden capabilities using Delavau’s custom formulation and state-of-the-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.”

By Elizabeth Green