One of today’s key trends is the industrial production of artisan-style bakery products. In response to these trends for fermented ingredients, Lallemand and Veripan have formed a “collaboration which will combine Lallemand’s knowledge and expertise in yeasts, cultures and enzymes with Veripan’s proprietary fermentation technologies, creating strong synergies between both companies.”

According to Lallemand, developer and producer of yeast and sourdough cultures, the collaboration with Swiss-based Veripan means that “the companies can offer industrial bakeries with customized products with the desired flavor profile and differentiation.”

Fermentation is an age-old process but has been experiencing a revival in recent years with a broader recognition of the health benefits offered as well as the unique taste attributes it can deliver. With fermentation seen as a natural and authentic process, new product development and heightened consumer awareness have combined to bring a raft of traditional products to our supermarket shelves.

Making artisan-style bread in fast industrial processes can be challenging for the bakery industry. This is mainly due to the loss of flavor but also influenced by increased cost and time pressure. The combined experience and expertise of both companies will develop integrated solutions for such challenges.

Frank Schuhmann, Marketing and Key Account Manager Lallemand Baking Solutions tells FoodIngredientsFirst: “Our own market studies showed that one of the main growth drivers in baking is still the bake-off section which is mainly supplied by industrial bakeries. Consumers often want to buy freshly baked and artisanal-looking bread at bake-off stations.”

“We believe the trend of fermented products will be long-lasting because it is a great way to support the clean label trend. General fermented foods have a good reputation from a consumer perspective point of view,” he notes.

“Lallemand and Veripan’s R&D businesses have already started to work together on new products,” Schuhmann continues. “Lallemand starter cultures and aromatic yeasts in combination with Veripan’s fermentation technologies will allow us to offer customized solutions for our customers to differentiate themselves from other competitors in the market.”

Mario Pires, Business Unit Director at Lallemand Baking Solutions, also comments: “This partnership will prove to be valuable for our current and future customers as we advance our Florapan range through greater insight and focus.”

Founded in 1992, Veripan’s most well-known ingredient is PANATURA, a unique functional sourdough based on their proprietary fermentation technology.

“The partnership with Lallemand will allow us to develop ready-to-use solutions based on our PANATURA technology. We will be able to produce premium bakery ingredients with improved flavor, freshness and shelf-life,” says Meiert J. Grootes CEO of Veripan.

“Lallemand and Veripan’s partnership will prove to be valuable for our current and future customers as we advance our Florapan range through greater insight and focus,” concludes Pires.

---------------------------------------------------------------------------------------------------------------------------------------------------

Editors Note:

To apply for becoming a contributor of EN-SJGLE.com,

welcome to send your CV and sample works to us,

Email: Julia.Zhang@ubmsinoexpo.com.