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Manufacturing fermenting agents for flavouring, refining and coating

The premises at La Ferté-sous-Jouarre, 60 km east of Paris, produces microorganisms (cultures).
The site uses industrial techniques to produce around 40 strains of lyophilised microbial cultures, divided into 3 broad categories: moulds, yeasts and bacteria. Either used alone, or as a blend, they are employed in the formulation of over 220 finished products. The site also markets and supports cultural media (used before certain cheese manufacturing processes are carried out) produced at Lannilis in Brittany.

These products are used by a great many food manufacturing groups. They have three main uses: the manufacture of dairy products, particularly cheese, meat processing and curing (hams and cured meats) and processing malt for beer. The products we sell affect the flavour, the natural preservative qualities, the taste, the colour, the texture of food. They even affect the surface characteristics of food products when they are on retailers’ shelves.

Currently the site is living up to its reputation for having a dynamic approach, with numerous perspective applications or new products being manufactured and innovative cross-applications within Cargill, and with the other Business Units. It employs 80 people.