DuPont Nutrition & Health to Increase Cultures Manufacturing Capacity in Europe

 Breaking News
  • Guinness Remains Ireland’s Most Valuable Brand at €2.1 Billion Guinness remains Ireland’s most valuable brand after growing by 5% over the last year to a brand value of €2.1 billion on the back of new product innovations and steady sales of the world-famous draught, according to the latest report by Brand Finance, the world’s leading independent brand valuation and strategy consultancy. Guinness’s brand value has [...]...
  • New Décor Salt Convinces With a Crunchy Bite and High Stability When it comes to pretzels or salt sticks, the visual contrast between a dark crust and a rich salt décor is a mark of quality for most consumers. New Slow Milling® Pretzel Salt Light SG from GoodMills Innovation enables salt reduction in pretzel décor without the consumer noticing any visible difference. At the same time, [...]...
  • DuPont’s Microbiome Venture Announces Second Strategic Partnership Three months after its formation, the DuPont Nutrition & Health Microbiome Venture has announced its second strategic research and development partnership. The newly forged relationship with the Center of Food and Fermentation Technologies (TFTAK) in Tallinn, Estonia, will focus on developing cultivation and bioprocess capabilities for ‘next-generation’ probiotics. Last November, DuPont Nutrition & Health (DuPont) announced [...]...
  • JBT Announces Comprehensive Relaunch of Online Presence JBT Corporation, one of the world’s leading solutions providers for the food and beverage processing industries, has announced the comprehensive relaunch of its online presence, with the introduction of a redesigned flagship website. To better accommodate a range of solutions that includes not just core JBT products, but also innovations from its global businesses and [...]...
  • Building the Unilever of the Future Unilever has announced the next steps in its transformation into a simpler, more agile and more focused business. The changes are designed to further drive long-term performance and shareholder value, and build upon the company’s Connected 4 Growth programme. Unilever will simplify its corporate structure. This entails moving from two legal entities – Unilever NV and [...]...

DuPont Nutrition & Health to Increase Cultures Manufacturing Capacity in Europe

DuPont Nutrition & Health to Increase Cultures Manufacturing Capacity in Europe
January 17
09:55 2017

DuPont Nutrition & Health is to increase in its manufacturing capacity in Europe. The company will invest $60 million expanding three cultures production sites in the region as a response to increasing demand for frozen and freeze-dried starter cultures from the global yogurt, fresh fermented and cheese markets. DuPont Nutrition & Health announced major expansion plans for its probiotics production facilities located in the United States in November 2016.

“These initiatives for European cultures plants will further increase our ability to serve the growing global dairy market,” says Matthias Heinzel, president of DuPont Nutrition & Health. “This additional capacity in cultures ensures that we maintain our recognized reputation for excellent stability and performance by leading customers around the world. Our investment will enable us to support their growth and geographic expansion.”

The European investments will be at the DuPont Nutrition &Health plants in Sassenage and Epernon, France, and Niebüll, Germany. The first phase of the plan will be commissioned in 2017 with an investment in the Sassenage plant. Part of this project will be the increase of fermentation capacity, biomass separation as well as freeze-drying capacity. This will result in an increased production capacity for freeze-dried cultures by the end of 2018.

Frozen cultures production capacity will be increased by investment in the Niebüll and Epernon plants. At Niebüll, some investment has been made already in a new pelletizer and further investment will be made to expand ultra-cold storage (-55°C) to increase supply of frozen cultures. In Epernon, the plan is to leverage the existing fermentation capacity by investing in a new fermenter.

“The global dairy industry is expected to grow in the next five years driven by the higher consumption of fresh dairy products especially in Asia, as well as by the increased demand for cheese and cheese products for the food service industry. The investments in both freeze-dried and frozen pellets cultures format will reinforce DuPont Nutrition & Health’s leading position to serve and anticipate the needs of the global yogurt, fresh fermented and cheese industry,” says John Rea, DuPont Nutrition & Health probiotics, cultures and food protection leader.

For further information visit www.food.dupont.com.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 18, 2018ProWein
  • March 21, 2018World Olive Oil Exhibition
  • March 28, 2018FOOD INDUSTRY
  • April 4, 2018The leading event for the snack and food-on-the-go market
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here