Global market leader in chemicals and ingredients distribution, Brenntag has recently announced a strategic partnership with Lallemand for main parts of Europe, including the DACH region, Poland, France as well as the BeNeLux countries and Iberia. The distribution agreement offers Brenntag customers across Europe exclusive access to Lallemand´s Nutrilife portfolio of baking enzymes.
Read: June Issue of Food Infotech Magazine.
Microorganisms (various yeast, bacteria, and fungi applications) and their enzymes help to improve the quality of baked goods, for example, by modifying dough in various ways and improving flavor, texture, and shelf life. Enzymes continue to grow in importance for the baking & milling industry as they contribute to the realization of consistently high-quality bakery products by enabling better dough handling, providing anti-staling properties, and allowing control over crumb texture, color, taste, moisture, and volume.
Lallemand specializes in the development and production of microorganisms and their derivatives. The company provides microbiological solutions for dozens of different Food and Nutrition industries, like baking, oenology and brewing. The Lallemand Nutrilife portfolio of standardized enzyme preparations is universally applicable for the full range of bakery applications, for instance to improve dough stability and processing as well as final volume in yeast-raised goods (e.g. bread, rolls).
“We are expanding and building a portfolio of innovative supply partners like Lallemand to offer Brenntag customers the best solutions and value-added services for their products, as well as access to newest innovations and best-in-class applications.”
Jerzy Jasiński, Global President, Nutrition and President, Brenntag Specialties EMEA
“Brenntag is a trusted partner with a strong distribution reach in Europe and we are excited to begin this partnership to accelerate and strengthen our product and service offering to even more customers locally.”