Biospringer acquires ModuMax to tackle taste challenges in high-protein and plant-based foods

Biospringer by Lesaffre has acquired ModuMax, the natural taste modulation technology developed by dsm-firmenich, expanding its capabilities for manufacturers developing high-protein beverages, plant-based milks and reformulated foods with less sugar or fat.

• Biospringer acquired dsm-firmenich’s ModuMax taste modulation technology.
• Target applications include high-protein drinks and plant-based dairy alternatives.
• Integration will combine commercial, research and application support.

The acquisition brings together Biospringer’s yeast extract portfolio and a technology designed to address several sensory challenges within a formulation. According to the company, ModuMax can reduce bitterness, mask off-notes, strengthen mouthfeel and improve flavor delivery in complex food and beverage applications.

“ModuMax is a powerful complement to our current portfolio,” said Carmen Arruda, general manager at Biospringer. “By combining the depth, umami, and kokumi of yeast extract with ModuMax’s advanced modulation capabilities, we can help customers push the boundaries of nutritional reformulation without compromising taste.”

Biospringer said the combined portfolio would allow it to develop integrated taste solutions that build richness and roundness while addressing bitterness and astringency. ModuMax also offers creaminess enhancement, giving the company additional options for applications such as low-fat dairy alternatives.

The acquisition announcement identified high-protein beverages, plant-based milks, reduced-sugar drinks and low-fat dairy alternatives as target applications. It did not disclose financial terms, usage levels or comparative sensory results.

“Taste remains the biggest barrier to consumer acceptance in better for you products,” said Esther de Graaf-Groenendijk at Biospringer.

ModuMax will be integrated into Biospringer’s commercial organization, global research and development operations, and application network. The company said this would give customers access to combined technical expertise, rapid prototyping and sensory optimization tailored to individual food and beverage formulations.

That application work will bring the acquired technology into the same development network as Biospringer’s existing fermentation-derived ingredients. The company identified plant-based beverages, sports nutrition and functional wellness among the categories it intends to serve with the expanded offering.

The transaction follows an earlier acquisition between Lesaffre and dsm-firmenich. In October 2024, Lesaffre announced the completion of its purchase of dsm-firmenich’s yeast extract business, bringing yeast derivatives processing technologies, products and 46 employees into the group.

That deal expanded Biospringer’s resources in savory ingredients and other fermentation-based applications. Lesaffre said customers joining Biospringer through the acquisition would gain access to its global manufacturing network, alongside local supply and sales support.

The original agreement, announced in June 2024, also included a technology partnership for the development of yeast extracts and an agreement for Lesaffre to supply yeast extracts to dsm-firmenich’s savory business. The arrangement combined the transfer of commercial operations and technical knowledge with continued collaboration between the two companies.

Biospringer has also acquired technology from outside its established yeast ingredient activities. In a separate transaction announced earlier this year, it purchased selected intellectual property and technology from PTX Food Corp, an American food ingredient manufacturer specializing in bacterial fermentation products.

The PTX acquisition included selected assets associated with the Bioenhance product line. Biospringer said it would combine the acquired knowledge and specialist technology with its industrial network to develop food ingredients using bacterial fermentation.

At the time, the company identified the transfer of the acquired technology and equipment into its global plant network as its next step. That transaction added bacterial fermentation capabilities, while the ModuMax acquisition adds technology specifically directed at taste modulation.

Biospringer’s existing customer development infrastructure includes research and development centers, flavor development departments, culinary centers and sensory analysis panels. Its flavor scientists work on the sensory properties of yeast ingredients, while culinary teams advise customers on formulations and how ingredients perform within finished food products.

The company said its culinary centers provide local technical advice informed by formulation requirements, market needs and consumer preferences. Its sensory panels evaluate ingredients and their performance in food applications, with the results used to guide product development.

Biospringer describes its business as a team of 1,500 specialists within Lesaffre. Its recent development also includes the 2025 joint venture between Lesaffre and Zilor, through which Lesaffre took a majority stake in Biorigin.

For ModuMax, the announced integration covers both commercial access and technical application support. Biospringer plans to make the technology available through its global network, with prototyping and sensory work conducted around the requirements of customers’ individual formulations.

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