DuPont Nutrition & Health to expand European cultures plants
DuPont Nutrition & Health will invest $60 million to expand three cultures production sites in Europe as a response to increasing demand for frozen and freeze-dried starter cultures for the global yogurt, fresh fermented, and cheese markets.
DuPont Nutrition & Health will invest $60 million to expand three cultures production sites in Europe as a response to increasing demand for frozen and freeze-dried starter cultures for the global yogurt, fresh fermented, and cheese markets.
The 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 involve 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.
The company will increase frozen cultures production capacity through 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 foodservice industry,” said John Rea, DuPont Nutrition & Health probiotics, cultures, and food protection leader. “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.”