Mantrose-Haeuser Co., Inc., a world leader in edible coatings and specialty ingredients for the Food, Confectionery, Pharmaceutical, Agricultural and Industrial Industries, has announced the acquisition of Holton Food Products Company. Holton, based in LaGrange, IL, is a leading U.S. supplier of food stabilizer and dry egg white products for the bakery and prepared food markets. The acquisition price was not disclosed.
Holton supplies high-strength dry egg white products, used with its food stabilizers, for small- or large-scale, high-speed production of meringue toppings, fillings, cookies, cakes, pies, and other dessert and entrée items. Holton’s products are primarily sold to large bakery and food companies to optimize appearance, texture, moisture control, production efficiency, freeze-thaw stability and shelf life.
“As Mantrose is an ingredients manufacturer, bringing Holton Foods into our fold is a perfect fit for us to not only expand our business into the bakery industry, but to increase our portfolio of products we now offer to our customers in the Food & Confectionery,” Karen Murphy, Director of Marketing at Mantrose.
“The Holton management philosophy and corporate culture is synergistic with that of Mantrose. We do not view ourselves as simply ingredient suppliers, but solution providers for our customers. We both provide a high level of technical support and can custom formulate to meet the needs of our customers,” she added.
Holton has a long standing place in the bakery and food industries, having been in business since 1946. Holton’s service extends beyond supplying ingredients to include customized product development and superior technical support based on in-depth application experience. Ross, John and David Holton, sons of the founder, will stay on to run the business.
The addition of Holton, with its high degree of expertise in food stabilizers, is a great fit for Mantrose as it expands its range of specialty food ingredients and provides a key entry into the bakery market.
