Brenntag expands exclusive food enzyme collaboration with Lallemand into North America

NORTH AMERICA – Brenntag, the global market leader in chemicals and ingredients distribution, has announced an expansion of its exclusive business collaboration with Lallemand Bio-Ingredients Food Enzymes into North America. 

The agreement builds on their existing partnership, first established in 2024 in Europe, and now brings Lallemand’s Nutrilife® baking enzyme portfolio to customers across the United States and Canada.

Through the expanded collaboration, Lallemand will work with Brenntag Nutrition & Food to deliver both commercial and technical expertise, ensuring customers gain direct access to a comprehensive and growing enzyme portfolio. 

The Nutrilife® range is widely recognised for its performance, ease of use, and formulation flexibility, making it suitable for applications across the baking industry and beyond.

Lallemand is a leading global provider of fermentation-based enzymes, with a focus on clean-label and sustainable innovation. Its expertise spans a wide range of applications, from traditional baking to plant-based foods and functional food systems. 

With this agreement, the company strengthens its global reach, positioning its enzyme solutions with a broader audience in North America’s dynamic food sector.

Kevin Hack, Regional President, Nutrition North America at Brenntag Specialties, highlighted the strategic importance of the move. 

“We are thrilled to announce our new collaboration with Lallemand in North America, 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,” he said.

The partnership reflects a shared commitment to sustainability, clean-label innovation, and supporting the shift toward more natural and functional ingredients. 

Lars Asferg, President of Lallemand Bio-Ingredients, emphasised the synergy between the two companies, as they both aim to deliver high-performing, user-friendly solutions driven by global innovation and tailored to local needs.

“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 microorganisms, this collaboration is a natural synergy,” Asferg stated.

Founded over a century ago, Lallemand is a privately owned Canadian enterprise with expertise in the development, production, and commercialization of microorganisms and their derivatives. 

The company’s Bio-Ingredients division provides yeasts, enzymes, and specialty ingredients for food applications worldwide, with a strong focus on sustainability.

By expanding their partnership into North America, Brenntag and Lallemand are positioning themselves at the forefront of the growing demand for sustainable, functional food ingredients. 

The collaboration marks a significant step in broadening access to innovative enzyme solutions, supporting food manufacturers in meeting consumer demand for quality, performance, and environmental responsibility.

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