Canadian company Lallemand has taken over International Flavors & Fragrances’ (IFF) collection of meat cultures, enhancing its lineup of microbial products tailored for meat production. This move bolsters Lallemand’s fermentation-based offerings, enabling the firm to better assist processors in achieving superior product quality, uniformity, and extended shelf life.
The newly acquired assets feature Texel starter and surface cultures, along with specialized bioprotective microbes for meat applications. These solutions target critical processing phases, such as fermentation, flavor enhancement, and microbial control, to ensure food safety and optimal product characteristics.
Lallemand anticipates the integration will allow its Specialty Cultures division to serve a broader client base within the global meat sector while supporting innovation. Lauriane Fillous, general manager of Lallemand Specialty Cultures, emphasized that the addition will reinforce the company’s ability to provide customized microbial solutions.
The division boasts over 60 years of expertise in meat cultures, covering production techniques, application development, and collaborative partnerships. During the transition, Lallemand will maintain uninterrupted supply chains and technical assistance for existing customers.
This acquisition aligns with the industry’s growing reliance on fermentation to enhance product reliability, prolong freshness, and adhere to modern food safety standards. In meat production, starter cultures regulate fermentation and shape distinctive flavors and textures, while protective cultures suppress harmful microbes.
Based in Canada, Lallemand specializes in yeast, bacteria, fungi, and enzyme-based products for food ingredients, baking, nutrition, biofuels, beverages, and agriculture. The company operates in more than 45 countries, with over 50 manufacturing facilities and a workforce of approximately 6,500 employees.
The deal strengthens Lallemand’s leadership in specialized microbial ingredients, bridging fermentation science with the meat industry’s focus on quality, process optimization, and innovation. This is especially significant for producers of fermented sausages and other niche meat products, where precise microbial management is essential for consistent outcomes.
With this expansion, Lallemand’s Specialty Cultures business will continue delivering advanced microbial solutions to meet evolving industry demands. The company remains positioned to address the shifting needs of meat processors through cutting-edge technologies.