In July, Brenntag, headquartered in Essen, Germany, announced a strategic partnership with Lallemand for key parts of Europe, including the DACH region, Poland, France, the Benelux countries and the Iberian Peninsula. The distribution agreement provides Brenntag customers across Europe with exclusive access to Lallemand's Nutrilife portfolio of baking enzymes.

Microorganisms (various yeast, bacterial and fungal applications) and their enzymes help to improve the quality of baked goods, for example by modifying the dough in various ways and improving flavour, texture and shelf life. Enzymes are becoming increasingly important to the baking and milling industries as they contribute to the production of consistently high quality baked goods by enabling better dough processing, counteracting sticking and providing control over crumb texture, colour, taste, moisture and volume.

Lallemand specialises in the development and production of microorganisms and their derivatives. The company offers microbiological solutions for different food and nutrition industries, such as bakery, wine and brewing. The Lallemand Nutrilife portfolio of standardised enzyme preparations can be used universally for the entire range of bakery applications, e.g. to improve dough stability and processing as well as the final volume of leavened baked goods.

Jerzy Jasinski, Global President Nutrition and President Brenntag Specialties EMEA, comments: “We are expanding and building a portfolio of innovative supply partners like Lallemand to provide Brenntag customers with the best solutions and value-added services for their products as well as access to the latest innovations and best-in-class applications.“

Lars Asferg, President of Lallemand Bio Ingredients, added: “Brenntag is a trusted partner with a strong distribution reach in Europe and we are excited to begin this partnership to expand our product and service offering to even more customers. accelerate and strengthen our product and service offering to even more local customers.“