Lallemand Inc., via its Swiss affiliate Danstar Ferment AG, has announced a strategic equity investment in Livzym Biotechnologies. This move marks a significant collaboration in the industrial enzymes sector. Livzym, over the past nine years, has developed a diverse range of enzymes primarily for food and animal feed applications, leveraging their advanced fungi-based technology platform.
A newly commissioned enzyme plant in Tuzla, near Istanbul, Turkey, features state-of-the-art production capabilities. The investment from Lallemand, supplemented by equity from Turkish investors, aims to finance the expansion of this facility to meet the growing demand for enzymes. As part of the collaboration, Lallemand will handle the global marketing and distribution of Livzym enzymes and will cooperate in the development and production processes in Turkey.
Lars Asferg, President of Lallemand Bio-Ingredients, commented on the development: “We are committed to making biotechnology a solution to global challenges in nutrition, health, and the environment. Lallemand is a major global producer of yeast and has been expanding in the enzyme market since 2019 with our ‘LallZyme’ range. The strategic collaboration with Livzym and their fungal development and production platform perfectly complements our position in the enzymes sector. Including Livzym’s enzymes in Lallemand’s portfolio will enable us to offer our customers a broad range of high-performance enzymes.”
Dr. Serdar Uysal, Founder and CEO of Livzym, expressed his enthusiasm about the partnership: “The future of food and agriculture is crucial for global sustainability, with biotechnology playing a key role in transforming production technologies. Livzym is proud to be the first industrial enzyme producer based in Turkey, serving customers across Europe, Asia, the Middle East, and Africa. We are excited about our strategic investment partnership with Lallemand, seeing it as a significant opportunity to advance sustainability and enzyme and alternative protein technologies through our precision fermentation capabilities.”
This collaboration is expected to enhance the production and distribution of high-performance enzymes globally, contributing to sustainable practices in food and agriculture.
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
