Nelson-Jameson joined forces with Vaess and Lallemand Specialty Cultures (LSC) to meet the demand for increased diversity in existing customers’ portfolios. Nelson-Jameson will be working closely with both companies to deliver targeted strategies for companies producing plant-based and hybrid products for its customers.
"Nelson-Jameson is thrilled to collaborate with Vaess and LSC to meet plant-based product development goals for our customers who want to explore additional options to complement their dairy business,” says Peter Kempe, Nelson-Jameson’s senior vice president, Strategy & Business Development, Ingredients. “The ingredients expertise that both companies have will help us deliver a comprehensive set of solutions for our customers for years to come.”
Vaess has experienced strong growth driven by innovation and industry alliances to develop food for the needs of today and the trends of tomorrow. The company engineers innovative, high-quality ingredients that add value to food, helping companies create products that are not only delicious, but also cost effective, operationally efficient, and commercially scalable.
“This collaboration is part of Vaess’ mission to create a responsible food chain for future generations,” added Coen van Oorschot, Director at Vaess. “As we continue to explore ways to meet changing consumer preferences, it is becoming increasingly important to consider the benefits of plant-based alternatives. By offering plant-based options, we can cater to a wider audience and ensure inclusivity so that there is something for everyone.”
Lallemand develops, produces and markets yeast, bacteria, fungi and their derivatives since the end of the 19th Century. Specifically, Lallemand Specialty Cultures (LSC) has over 100 years of experience in dairy culture fermentation. LSC also provides meat and plant-based solutions, bringing unique appearance, color, flavor, texture and food safety to its offerings.
“Based on the many ingredient sources, plant-based foods offer a wide range of possibilities for consumers,” said Julia Plateau-Gonthier, LSC’s Category Product Manager for Dairy, Meat and Plant-based cultures. “Our know-how in microbiology and fermentation as well as our long-standing experience selecting the best cultures for dairy and meat applications is a strong asset for the development of plant-based cultures.”
