- In December 2023, Kerry Group entered into a definitive agreement to acquire a segment of the global lactase enzyme business from Chr. Hansen Holding A/S and Novozymes A/S. This acquisition is part of the Novozymes-Chr. Hansen merger approval process and is contingent on European Commission approval of Kerry as the buyer. The deal includes NOLA® products, enhancing Kerry’s biotechnology solutions for lactose-free and sugar-reduced dairy products. The lactase enzyme business generated €40 million in revenue in 2022, with sales in over 50 countries
- In May 2023, International Flavors & Fragrances (IFF) launched the ENOVERA™ 2000 range in Europe, introducing a next-generation enzyme dough strengthener for bakery producers. Designed as a viable substitute for vital gluten, particularly in whole wheat bread production, ENOVERA™ 2000 helps reduce up to 50% of vital gluten while maintaining product quality and volume. This breakthrough enzymatic solution enables cost-effective formulations without compromising texture or performance, addressing ingredient supply challenges and rising consumer demand for healthier baked goods
- In February 2023, AB Enzymes expanded its distribution agreement with Barentz for bake and food enzymes across most of Europe. The five-year agreement strengthens AB Enzymes' market presence, reinforcing its ambitions in the European food and baking industries. The official signing ceremony took place in Paris in December 2022, marking a continuation of their long-standing partnership. The collaboration focuses on distributing VERON® baking enzymes for bread improvers, flour mills, biscuits, crackers, wafers, noodles, and pasta, along with food enzymes for protein, grain, and fruit processing
- In June 2023, Kerry Group launched Biobake EgR, an enzyme solution designed to help bakers reduce egg usage by up to 30% in various baked goods. This innovation supports the growing demand for cleaner labels and cost-effective solutions in the bakery industry. Biobake EgR enables manufacturers to switch from caged to free-range or organic eggs without increasing costs, addressing rising egg prices and supply chain challenges. Additionally, it offers potential CO₂ emission savings of up to 14%, making it a sustainable alternative for bakery producers
- In July 2024, Lallemand Inc., through its Swiss affiliate Danstar Ferment AG, finalized an equity investment in Livzym Biotechnologies, strengthening its presence in the industrial enzymes sector. Livzym, Turkey’s first domestic industrial enzyme producer, specializes in fungal-based enzyme technology for applications in food, animal feed, textiles, paper, and biofuels. The investment will support expansion of Livzym’s enzyme production facility in Tuzla, Turkey, meeting growing global demand. As part of the partnership, Lallemand will market and distribute Livzym’s enzymes worldwide, advancing sustainability and precision fermentation technologies
