Lallemand to acquire baking ingredient specialists AIT, Solyve from Moulins Soufflet
The acquisition will enable Lallemand to meet the requirements of its existing and new customers across the baking, flour milling, oenology and other beverages sectors
CANADA – Canadian fermentation and yeast specialist Lallemand has signed an agreement to acquire AIT Ingredients and Solyve from Moulins Soufflet, a subsidiary of France-based Groupe InVivo, in a move that will strengthen its global presence in the baking, milling and beverage sectors.
Financial details of the transaction were not disclosed, but the deal is expected to close this summer.
Headquartered in Corbeil-Essonnes, France, AIT Ingredients manufactures functional baking solutions such as improvers, correctors, enzymes, sourdoughs, cereal ingredients and mixes.
The company supplies customers across the baking, flour milling and pasta industries, with an international footprint that includes operations in France, Spain, Argentina, Brazil, and across Africa.
Solyve, based in Colombelles in Normandy, France, develops GMO-free and organic enzyme solutions used in a wide range of industries including oenology, fruit juice processing, plant-based beverages, baking, and animal nutrition. The company also produces sourdough starters for the baking industry.
“With the presence of AIT Ingredients in France, Argentina, Brazil, Spain, APAC and Africa, and Solyve in France, these proposed acquisitions will reinforce our presence and increase our global footprint and production capacity,” said Antoine Chagnon, CEO of Lallemand.
According to him, the acquisition will enable Lallemand to meet the requirements of its existing and new customers across the baking, flour milling, oenology and other beverages sectors.
Lallemand operates more than 50 production plants in over 50 countries, focusing on the development and commercialization of yeasts, bacteria, fungi, and enzyme-based solutions. Its products serve a broad array of industries including baking, food ingredients, health and nutrition, brewing, biofuels and crop protection.
For Groupe InVivo, the transaction aligns with its strategic priorities.
“With its unique expertise in research and microorganisms, Lallemand will bring the vision and expertise necessary to successfully take over and grow both companies,” said Thierry Blandinières, CEO of InVivo Group.
He added that the completion of this project will enable Groupe InVivo to accelerate the implementation of its strategic plan, which is based on refocusing on field crops, particularly wheat and barley, to establish solid, structured and sustainable vertical supply chains.
Moulins Soufflet will retain its core milling operations and flagship flour brands, including Baguépi Farine Responsable, Mélior, Mozaïk, and Levia, as part of InVivo’s agricultural business.
The transaction remains subject to customary regulatory approvals and is anticipated to close in the third quarter of 2025.
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