Denmark-based emulsifier specialist Palsgaard announced on 3 January that it had acquired the majority of shares of Brazilian food ingredients company Candon Aditivos para Alimentos in December 2016.
Candon has been supplying a range of special ingredients, premixes and bakery emulsifiers to the food industry in Brazil since 2008.
“Palsgaard has been following the development of Candon since 2014 and have been impressed by the company’s capabilities, especially within cake emulsifiers,” said Palsgaard CEO Jakob Thoisen.
“We strongly believe that by adding Palsgaard know-how, we’ll have an excellent opportunity to further develop the product range of Candon and ultimately expand sales to North and South America.”
Candon founder Cassandro Rufino will continue as a minority shareholder and as CEO of the company, which will be renamed Palsgaard Candon SA.
Palsgaard founder Einar Viggo Schou invented the commercial food emulsifier, Palsgaard Emulsion Oil in 1917, spearheading the development of ingredients that allow oil and water to mix for bakery, confectionery, dairy, ice cream, margarine and mayonnaise applications.
The company has production units in Denmark, Malaysia, Mexico and the Netherlands, with new centres in China, Iran, Russia and the USA scheduled to open this year.