MILWAUKEE — Lesaffre has purchased Delavau Food Partners, a baking ingredients company that focuses on enzyme-based and other dough improvers for softness, shelf life mold inhibition, dough relaxing and strength.
“This acquisition will enhance our performance ingredient offering to the baking market,” said Tom Benner, president and chief executive officer of Milwaukee-based Lesaffre Yeast Corp. “The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers.”
Delavau Food Partners’ Accent line of products provides fortification options. The company has a custom formulation and baking development center adjacent to Rutgers University in New Jersey. Lesaffre Yeast Corp., part of the global Lesaffre group, provides yeast and ingredients to the baking industry.
“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.”