The deal includes Delavau’s state-of-the-art bakery development center in Central New Jersey, US, which develops enzyme-based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength.
The acquisition, which was completed earlier this month, is expected to help Lesaffre Yeast expand its North American footprint.
The company, which is part of Lesaffre Group headquartered in France, provides yeast-based ingredients to the bakery industry under the brands Red, Saf-Instant and Saf-Pro. It currently runs two factories in the US in Dothan, Alabama, and Cedar Rapids, Iowa.
Tom Benner, president and CEO of Lesaffre Yeast, said: “This acquisition will enhance our performance ingredients offering the baking market.
“The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers,” added Benner. “Our teams are excited for this combination and the possibilities it creates.”