DSM Food Specialties has announced the appointment of Gerald Dard as the leader of its newly established Dairy Business Unit after the completion of the acquisition of Cargill’s cultures and enzymes business.
Trained as a bio-chemist and agri-economic engineer, Gerald Dard has held several commercial managerial positions at Degussa Texturizing solutions in amongst others the USA, Europe and Singapore before joining Cargill Texturizing Solutions in 2006. He held the position of global business line director as well regional director Latam before taking on a position on the Executive Committee as the Business Line Director Cultures and Enzymes in 2008 until transferring to DSM.
Royal DSM has successfully completed the acquisition of Cargill’s cultures and enzymes business. Both businesses are formally combined to create a global tier one dairy ingredients supplier.
The cultures and enzymes business of Cargill is a global leading manufacturer of cultures and enzymes for the dairy and meat industries with manufacturing operations in Wisconsin (USA) and France. It has a strong pipeline of new products built on three pillars of technology: culture texture toolbox, fast acidification for cheese yield improvements and culture flavor systems. The business generates net sales of about €45 million per year with approximately 200 employees.
