Fermentation — Lactic acid bacteria contract manufacturers in Europe
17 lactic acid bacteria contract manufacturers across 5 countries in Europe, with the largest concentrations in France (8) and Germany (6). Capabilities most often listed alongside: Thermal — Pasteurization (9), Dairy — Yoghurt (8) and Drying — Spray drying (7). IFS (10) and Organic (3) are the most frequently listed credentials.
17 entries
- Actalia
Saint-Lo, France
Thermal — Pasteurization · Fermentation — Lactic acid bacteria · Drying — Spray drying
ACTIA multi-site centre (Cécalait, Ploufragan, La Roche-sur-Foron) for dairy, meat and fish pilot trials.
- ADRIA Quimper
Quimper, France
Thermal — Pasteurization · Fermentation — Lactic acid bacteria
ACTIA pilot food microbiology and formulation centre (since 1979).
- Doehler GmbH
Darmstadt, Germany
Drying — Spray drying · Encapsulation — Microencapsulation · Fermentation — Lactic acid bacteria +4 more
Major beverage and food ingredient supplier (since 1838) — flavors, juice concentrates, plant ingredients via spray drying, fermentation and blending.
- Ehrmann SE
Oberschoenegg, Germany
Fermentation — Lactic acid bacteria · Thermal — Pasteurization · Wet — Liquid filling (carton) +2 more
Yogurt and dessert producer (since 1920) including private-label.
- Fraunhofer IVV
Freising, Germany
Extrusion — Low-moisture extrusion (LME / TVP) · Extrusion — High-moisture extrusion (HME) · Separation — Wet fractionation +6 more
Major public R&D institute (since 1955, 320 FTE) with food pilot plants for plant proteins, dairy/meat alternatives, bakery, chocolate and packaging. 3 twin-screw extruders (1–80 kg/h). Contract work explicitly offered.
- FrieslandCampina Ingredients
Amersfoort, Netherlands
Drying — Spray drying · Separation — Ultrafiltration · Separation — Microfiltration +9 more
Cooperative dairy ingredients group with multiple Dutch sites (Borculo, Bedum, Workum, Veghel, Beilen) producing whey proteins, caseinates, lactose, GOS, MFGM and lactoferrin for early-life, medical and active nutrition. Borculo doubling WPI/MFGM capacity for 2026.
- Galactic SA
Escanaffles, Belgium
Fermentation — Lactic acid bacteria · Fermentation — Biomass · Ingredients — Cultures +1 more
Global leader in lactic-acid fermentation (Finasucre group), supplying lactates and Galimax Flavor antimicrobials to bakery, meat, plant-based and prepared meals in 70+ countries.
- INRAE Saclay Ferments of the Future
Palaiseau, France
Fermentation — Biomass · Fermentation — Precision · Fermentation — Lactic acid bacteria
Public R&D pilot platforms (since 2022) for fermentation, microbial and fermented food research.
- Lactalis
Laval, France
Drying — Spray drying · Thermal — Pasteurization · Thermal — UHT +6 more
Largest dairy globally (Besnier family, since 1933) with 90+ French sites producing branded and MDD cheese, milk, butter and ingredients.
- Luxlait Association Agricole
Roost, Luxembourg
Thermal — Pasteurization · Thermal — UHT · Wet — Liquid filling (carton) +6 more
Luxembourg's national dairy cooperative and largest dairy processor (since 1894). Operates one of Europe's most modern dairy plants at Roost, processes ~166 million litres annually and exports two-thirds of output to ~20 countries with explicit private-label and custom-made offering.
- Molkerei Alois Mueller GmbH & Co KG
Aretsried, Germany
Drying — Spray drying · Thermal — UHT · Thermal — Pasteurization +7 more
Major German dairy group (since 1896) producing yogurt, drinks and desserts at Aretsried and Leppersdorf with private-label capacity.
- Sodiaal Union
Lyon, France
Drying — Spray drying · Thermal — Pasteurization · Fermentation — Lactic acid bacteria +4 more
Major cooperative-owned MDD producer (since 1990) — Candia, Entremont, Yoplait, Régilait — across 70 French sites for milk, cheese, yoghurt and powders.
- Stoeffler
Benfeld, France
Thermal — Curing · Thermal — Smoking · Fermentation — Lactic acid bacteria +1 more
Family-owned (since 1956) Alsace MDD producer for charcuterie alsacienne and choucroute.
- Triballat-Noyal
Noyal-sur-Vilaine, France
Drying — Spray drying · Wet — Liquid filling (carton) · Wet — Beverage formulation +6 more
Family-owned (since 1951) producer behind Sojasun, Vrai and Olga brands. Liquid processing and spray drying for soy and plant-based dairy with private-label capacity.
- Triballat-Rians
Rians, France
Thermal — Pasteurization · Fermentation — Lactic acid bacteria · Dairy — Yoghurt +1 more
Family-owned (since 1901) producer of fresh dairy and fromage frais — Crémet, faisselle. MDD-capable.
- ttz Bremerhaven
Bremerhaven, Germany
Thermal — Baking · Extrusion — Low-moisture extrusion (LME / TVP) · Fermentation — Biomass +1 more
Bakery, extrusion, fermentation and sensory pilot facilities (since 1987, ~100 FTE) with active contract R&D.
- Zott SE & Co KG
Mertingen, Germany
Fermentation — Lactic acid bacteria · Thermal — Pasteurization · Dairy — Cheese +1 more
Cheese and yogurt producer (since 1926) with retail PL and branded portfolio.
Browse by sector
- Fermentation — Lactic acid bacteria (17)
- Thermal — Pasteurization (9)
- Dairy — Yoghurt (8)
- Drying — Spray drying (7)
- Dairy — Cheese (5)
- Wet — Liquid filling (carton) (4)
- Beverages — Dairy drinks (4)
- Fermentation — Biomass (4)
- Dairy — Caseinates (3)
- Thermal — UHT (3)
- Dairy — Butter & cream (3)
- Ingredients — Flavors (2)
- Extrusion — Low-moisture extrusion (LME / TVP) (2)
- Dairy — Plant-based drinks (2)
- Dairy — Ice cream (2)
- Encapsulation — Microencapsulation (1)
- Dry — Dry blending (1)
- Fruit & veg — Jams & fillings (1)
- Beverages — Juices & NFC (1)
- Extrusion — High-moisture extrusion (HME) (1)
- Separation — Wet fractionation (1)
- Separation — Dry fractionation (1)
- Alt-protein — Pea protein (1)
- Meat & seafood — Plant-based meat analogues (1)