Brenntag has announced an additional expansion of the exclusive business collaboration for food enzymes with Lallemand Bio-Ingredients Food Enzymes in North America.
Through this expanded agreement, Lallemand will collaborate with Brenntag Nutrition & Food to deliver commercial and technical expertise and direct access to a comprehensive and growing baking enzyme portfolio for Brenntag’s US and Canada customers.
The leading global provider of fermentation-based enzymes for the food industry will gain a wider audience base to offer the Nutrilife baking enzyme range to.
Lallemand emphasises clean-label and sustainable innovation, serving applications in baking, plant-based foods and other functional food systems.
Brenntag originally began its exclusive collaboration with Lallemand in 2024, covering Europe.
Kevin Hack, Regional President, Nutrition North America, Brenntag Specialities, commented: “We are thrilled to announce our new collaboration with Lallemand in North America, which is designed specifically to bring cutting-edge enzyme innovations to the baking industry."
"By integrating these advanced solutions into our portfolio, we aim to better support our customers in creating more sustainable, functional and high-quality baked goods.”
Lars Asferg, President, Lallemand Bio-Ingredients, added: “Our expanded partnership with Brenntag offers a strategic platform to extend Lallemand’s baking enzyme innovations to a wider customer base."
"With Brenntag’s robust distribution network and technical support, combined with our century long expertise in fermentation and micro-organisms, this collaboration is a natural synergy."
"Together, we aim to deliver high-performing, user-friendly solutions driven by global innovation and tailored to local needs."
