Yeast-based ingredients developer Lallemand and Dutch ingredient supplier Exter have initiated a strategic joint venture focused on the North American market. This collaboration, operating under the name Exter North America Inc., plans to develop advanced culinary flavor technologies for the food industry.
“Together, we are poised to create unparalleled tastes”
John Bruggink, Exter’s general director, stated, “The Exter North America joint venture aligns seamlessly with Exter’s long-term strategy, emphasizing regionalization and the expansion of our geographical footprint. Together, we are poised to create unparalleled tastes, bringing us closer to customers and realizing our vision for a flavorful future.”
Expertise in flavors
Exter, a privately owned company with nearly a century of experience, specializes in creating traditional savory flavors and ingredients with a focus on plant-based meaty tastes. Lallemand Inc., headquartered in Canada, specializes in the development, production, and marketing of yeast, bacteria, fungi, and enzyme solutions.
The partnership combines both Exter’s and Lallemand’s expertise and resources to introduce innovative reaction flavors. This initiative is expected to elevate consumer expectations and set new standards for sensory experiences in the food sector.
North American focus
Lars Asferg, President of Lallemand Bio-Ingredients, commented, “Lallemand is focused on developing innovative solutions using our leading yeast technology platform. Our well-established presence in North America will enable our joint venture to craft solutions specifically tailored for the targeted markets, thereby meeting both industry and consumer expectations.”
“Our well-established presence in North America will enable our joint venture to craft solutions specifically tailored for the targeted markets”
Earlier this year, Lallemand acquired Swiss biotech company Evolva, known for researching, developing, and commercializing natural yeast-derived ingredients. This acquisition provided Lallemand with access to Evolva’s precision fermentation technology and R&D capabilities, enabling the expansion of their product offerings. Subsequently, Lallemand introduced a garlic-parmesan style to its Engevita range of nutritional yeast flakes, often used by its consumers as a cheese substitute and flavor enhancer.
Anne-Marie Gendreau, North American Applied R&D team leader at Lallemand, told vegconomist: “Our customers are at the core of our developments. We share knowledge and work together to ensure our products meet their unique needs. Together, we shape the future of taste.
