Lallemand partners Brenntag Specialties Nutrition to distribute baking enzymes in Europe

EUROPE – Lallemand, a leading developer and producer of microorganisms and their derivatives, has announced a strategic partnership with Brenntag Specialties Nutrition, a prominent distributor of chemicals and ingredients. 

This partnership will provide customers across several key European regions with exclusive access to Lallemand’s Nutrilife portfolio of baking enzymes, including the DACH region (Germany, Austria, and Switzerland), Poland, France, the BeNeLux countries (Belgium, Netherlands, Luxembourg), and Iberia.

Lallemand’s Nutrilife baking enzymes, known for their versatility in various bakery applications, will now be more accessible to European bakers and food producers through Brenntag’s extensive distribution network. 

These enzymes enhance the quality of baked goods by improving dough handling, flavor, texture, shelf life, and overall product consistency.

Lars Asferg, President of Lallemand Bio Ingredients, expressed his excitement about the partnership, stating, “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.”

Jerzy Jasiński, Global President for Nutrition and President of Brenntag Specialties EMEA, echoed the sentiment, noting, “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 the newest innovations and best-in-class applications.”

Lallemand specializes in developing and producing adaptive enzymes derived from various microorganisms such as yeast, bacteria, and fungi. 

These enzymes are critical in the baking industry. They improve the quality of baked goods, enable better dough handling, provide anti-staling properties, and allow precise control over crumb texture, color, taste, moisture, and volume.

This partnership is part of Lallemand’s strategy to enhance its reach and impact in the baking and milling industry, leveraging Brenntag’s robust distribution capabilities to deliver innovative, high-quality enzyme solutions to a broader market. 

The collaboration aims to address enzymes’ growing importance in consistently producing high-quality bakery products.

The strategic alliance between Lallemand and Brenntag is expected to significantly benefit the European baking industry and provide bakers and food producers with advanced enzyme solutions that enhance product quality and meet the evolving needs of the market. 

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