Lesaffre Acquires Bakery Ingredients Company, Delavau Food Partners

Combination strengthens offering to baking customers.

 

Milwaukee, WI — July 11, 2018 – Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed today.

 

“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.” said 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-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,” said Jeff Billig, Vice President and General Manager of Delavau. “Lesaffre is a company we respect, with a proven track record of success.”

 


About Lesaffre

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Family group born in Northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 50 countries. Lesaffre achieves a turnover of 2 billion euros.

 

About Lesaffre® Yeast Corporation and Red Star® Yeast Company

Headquartered in Milwaukee, WI, Lesaffre Yeast Corporation, part of the global Lesaffre group, provides superior quality yeast and ingredients to the baking industry. Its product brands include industry-leading Red Star® brand fresh yeast, Saf-Instant® brand dry yeast, and Saf-Pro® brand baking ingredients. Red Star Yeast Company, LLC operates two yeast manufacturing plants in the United States, in Dothan, Alabama, and Cedar Rapids, Iowa.

 

About Delavau Food Partners

For over 150 years, Delavau has served as a premier supplier of technologies to major food brands. Their depth of knowledge in calcium and enzymes is combined with specialty technologies and formulation expertise to allows them to support their partners. Delavau foods facilities are located in Piscataway Township, New Jersey, USA – about 40 miles southwest of New York City and 65 miles northeast of Philadelphia.

 

For more information, contact:

Bill Hanes

Director, Marketing and Strategy,

Lesaafre Corporation

404-661-6502

email: bill.hanes@lsaf.com

Delavau Presents Expanded Line of Encore Ingredients

Delavau Food Partners, a premier supplier of food ingredients and technologies for bakery, snack, and confectionery brands, is presenting its expanded line of Encore ingredients at the 2016 IBIE show in Las Vegas. The ingredients offer shelf-life extension with mold inhibition, clean label solutions, and a consistent, quality eating experience.

 

Food brands turn to Delavau to develop or reformulate products with one or more objectives in mind, such as mold inhibition, anti-staling, strength, extensibility, clean label, and more. The company has further developed its line of Encore ingredients to meet these objectives, to include:

 

  • • Encore Fresh™: the antimicrobial functionality of this ingredient extends the shelf life of breads, sweet goods, and snacks. With Encore Fresh, Delavau has extended the shelf life of pita from 10 to 21 days.
  • • Encore Soft™: with this anti-staling ingredient, breads, sweet goods, and snacks taste fresher longer. With Encore Soft, Delavau has extended the eating experience of fresh-made donuts from 18 to 36 hours and shelf-stable snack cakes from 30 to 45 days.
  • • Encore Soft AM™: combining the capabilities of Encore Fresh and Encore Soft, this ingredient achieves the ideal balance between good-tasting and long-lasting, with both anti-staling and antimicrobial functionality.
  • • Encore Strong™: this dough conditioning ingredient provides strength, elasticity, and tolerance, for increased strength and volume of finished baked goods.
  • • Encore Relax™: this ingredient supports better processing for pizza and other doughs, reducing elasticity, increasing extensibility, and shortening mix times.
  • • Encore Plus™: Delavau’s Encore Plus ingredients include multifaceted solutions, such as a clean label reformulation that also delivers shelf life extension and anti-staling benefits. Drawing on its team’s extensive bakery expertise and limitless capabilities, Delavau is able to deliver solutions that offer operational benefits that also support an ideal eating experience in muffins, breads, pizza, and more.

 

“Customers often come to us for our expertise and know-how in addressing a variety of challenges. With our unlimited toolbox of raw materials and the extensive bakery experience on our technical team, we’re well-equipped to solve any issue a customer is facing,” said Angie Singer, director of sales and marketing. “In addition to our line of Encore ingredients, we also examine customers’ operations, facilities, packaging, and more to develop the most comprehensive solution, from ingredient legend to eating experience.”

 

In addition to debuting its new line of ingredients at IBIE, Delavau will also be demonstrating its Accent fortification ingredient in fresh-made, calcium-fortified pancakes made by pancake artist Saipancakes. Furthermore, attendees will be able to sample calcium-fortified chocolate chip muffins, which deliver a glass-of-milk-level of calcium in a two-ounce muffin.

 

To learn more about Delavau’s expanded line of Encore ingredients and Accent fortification ingredients, visit IBIE booth 727.

Encore and Accent: Freshness and Fortification Solutions

Patented calcium and enzyme-based technologies improve labels and experience


For over 150 years, Delavau has been relied upon as a premier supplier of food, pharmaceutical, and nutritional technologies to major nutraceutical, pharmaceutical, and food brands. Based on the substantial growth of its food division over the past decade, Delavau has branded its food business unit as “Delavau Food Partners,” through which it focuses on clean label, freshness, and fortification solutions for foodservice and food manufacturing companies.


“If you’ve grabbed a donut or a bagel on your morning coffee run or had a sandwich for lunch, there’s a good chance Delavau’s solutions were part of those experiences,” Delavau Vice President and General Manager Jeff Billig said. “Major food brands rely on our freshness, fortification, and clean label solutions and, as our food business has grown, it was important to update our food business with a brand of its own that better represents our industry focus.”


In addition to branding its food business independently, Delavau Food Partners is also introducing its most recent freshness and fortification technologies, Encore™ and Accent™.


“Encore is an approach to freshness technology, through which we’re able to provide both turnkey and custom solutions for extending the shelf life and eating experience of fresh and packaged foods by optimizing the use level of functional ingredients,” Billig said. “With Encore, brands are able to extend the shelf life without compromising the eating experience. This approach applies to shelf stable and fresh baked goods in both the bread and sweet good categories.”


In addition to improving eating experiences with Encore, Delavau has been improving the nutrition of foods, including chocolate, with its Accent fortification platform.


“Our patented calcium fortification technology allows formulators to incorporate good, excellent, and glass-of-milk levels of calcium into bakery and confectionery applications. In confectionery, the incorporation of the calcium into the chocolate coating or compound coating creates much needed room within a nutritional bar, allowing for the addition of more fiber or protein. For active nutrition and snack bars in particular, it’s a fantastic way to bolster needed nutrients without interfering with the sensory experience,” Billig said.


Delavau’s Accent technology also supports calcium and vitamin D fortification in bakery in both sweet goods and breads. For example, the addition of calcium to chocolate chips creates the ability to easily add this much-needed nutrient to a muffin or cookie.


“In the highly competitive bread segment, imagine being able to offer a bread with the same amount of calcium as a glass of milk; it’s quite an opportunity for a brand to set itself apart, especially as parents continue to seek nutrient-dense foods for their families,” Billig said.


In addition to freshness and fortification solutions, food brands have been turning to Delavau to displace scrutinized ingredients with clean label alternatives that consumers prefer, while upholding the eating experience that people expect.


“We know that food brands face a significant challenge; creating cost-conscious, good-for-you foods that taste like people expect them to taste is no small feat,” Billig said. “By delivering clean label solutions for smarter cost-in-use, fresher experiences, and better nutrition, we help food brands address these challenges in a way that answers both consumer demand and business goals.”

 


Delavau

Building on over 150 years of nutritional expertise, Delavau makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.