Solina strengthens European sauce market presence with Jermayo acquisition

08 Nov 2023 --- Solina has acquired Jermayo, a Belgian sauce manufacturer. The move is set to bolster Solina’s stance in the European sauce market and augment its capabilities within the condiments sector.

Jermayo is a business in the Benelux region specializing in the production and distribution of sauces, including cold, warm and culinary varieties. With this integration into its portfolio, Solina will now operate seven dedicated sauce production facilities across Europe, complementing its recent acquisitions that include Sauces et Créations and Atelier D2i in France, Zafron Foods in the UK and other ventures in North America.

Alexander Wyckstandt, communications manager at Solina, tells Food Ingredients First: “We’ve made the decision to better diversify our business in terms of product solutions and capabilities.”

“Before, our portfolio consisted mostly of dry food solutions, but for three years, we have expanded our liquid capabilities as well (sauces, marinades, rubs, glazes and more), acquiring companies that possess different and versatile sauce capabilities.”

Echoing this sentiment, Anthony Francheterre, CEO of Solina, states: “Acquiring Jermayo completes our footprint in Europe, equipping Solina to serve customers in all segments of the savory food industry.”

Expanding geographical reach
Solina’s geographical diversification means it now has sauce production facilities in the UK, France, Belgium and the Netherlands.

Mayonnaise serves as the traditional dipping sauce for fries. Street vendors in Belgium and the Netherlands offer customers a dollop of mayo with their order.“This reach brings us in a position to serve the whole of Europe with advanced sauce solutions. All of this mirrors our sauce capabilities across the Atlantic which generates a representative footprint across Europe and North America,” says Wyckstandt 

“Sauces are very locally rooted, meaning consumers and cultures differ from region to region, country to country. Since each of our sauce entities or subsidiaries has specialized in those local requirements, we are very successful in designing sauces that meet consumer desires and local needs in general.”

Both Belgians and the Dutch share a common appreciation for their nearly 300-year-old tradition of enjoying fries with mayonnaise. This choice sets mayo apart from ketchup, which can occasionally overpower the delicate flavors of the potatoes. Mayo, on the other hand, accentuates the fries’ soft, earthy qualities.

Mayonnaise-based sauces can also be served with meat products.

“Jermayo is well-known for its mayonnaise-based sauces that have strong appeal amongst Benelux consumers, same as Zafron Foods in the UK, for instance, designs sauces that relate to their local market,” explains Wyckstandt.

Health-consciousness and sustainability
The acquisition comes at a time when consumer trends are shifting toward healthier eating habits. Cold sauces, such as mayonnaise and dressings, align with the current consumer pivot toward salads and health-conscious diets, a demand partly fueled by the prioritization of natural ingredients over artificial additives.

With studies advocating plant-based alternatives for their health and environmental benefits and the Gen Z demographic spotlighting salads as both a culinary preference and a lifestyle choice, TikTok witnessed the rise of salad trends with recipe tutorials that garnered over half a million views. 

Looking toward the future, Wyckstandt says: “The plan for the future is to keep growing our business sustainably, serving the right markets, working with the right customers and adding new capabilities to our portfolio that better fit the needs of our customers.”

“Through our purpose of ‘making food matter for people and the planet,’ we invite all our stakeholders, suppliers and customers to accelerate a positive transformation of the industry toward more sustainable food products, reducing the impact of our common operations on the environment, sustainable sourcing and more,” he concludes.

By Sichong Wang