The business will be incorporated into Lallemand’s Specialty Cultures business unit.
The acquisition was completed on April 29, 2016, and includes surface and ripening strains of molds, yeast and bacteria for soft cheese applications, as well as related industrial and business assets including over 100 existing commercial products.
Surface and ripening cultures include specially-tailored molds, yeast and bacteria. They play a key role in texture, color and flavor development while providing protection.
Jérôme Panes, general manager of Lallemand Specialty Cultures, said the surface and ripening cultures business acquisition complemented their own specialty cultures for dairy and other food products.