The companies said they hope to boost the development and success rate of new products and brands in the growing market segment.
They note that as consumers will not compromise on taste, food producers need to work with numerous new ingredients, complex formulations and multiple suppliers, which is both time-consuming and may even represent a risk for the successful launch of new products.
The cooperation between the two companies is focusing on the mapping of possible solutions and on the identification of combinations ready to be deployed. Both companies will jointly continue working on innovative products as well as taste and texture performances.
“Sacco truly believes in this exciting partnership which will facilitate shared mutual experiences in plant-based knowledge, thereby creating additional strength and market value for both companies,” said Carlo Appennini, dairy BU executive director at Sacco System.
“We are excited about this partnership as Sacco is a renowned company in the space of cultures, and bringing cultures to Döhler plant-based dairy alternatives will complete the offering. Customers will get the entire science needed to run successful fermented plant-based projects with decreased time-to-market,” added Martin Sonntag, member of the board of the Döhler Group.