CANADA – Farinart, a Canadian flour supplier, has acquired all the assets of local grain processor Malterie Frontenac to enhance its offerings and expand its market presence.
The transaction, whose financial terms remain undisclosed, marks a significant development in Farinart’s growth and innovation journey.
Founded in 2006 and headquartered in Thetford Mines, Quebec, Canada, Malterie Frontenac initially catered to craft breweries before diversifying its services to include sprouting and malting expertise for bakeries.
Over the past 15 years, the company has built a strong reputation for processing local grains such as barley, wheat, rye, and oats, cultivating a diversified customer base in both the brewing and baking markets.
Elisabeth Brasseur, Vice President of Sales and Innovation at Farinart, expressed enthusiasm about integrating Malterie Frontenac into the Farinart group, citing it as a significant strategic milestone for the company.
“The acquisition aligns with our commitment to better anticipate and service the needs of our customers and provide them with exceptional value. With more than 60% of our sales in the US market, we are thrilled to complement our current specialty grain offering with the additional sprouting and malting expertise and capabilities to meet the demands of this market better, ” she commented.
With the addition of Malterie Frontenac’s sprouting and malting expertise, Farinart aims to bolster its specialty grain offering and better meet the baking industry’s demands.
Sprouted grains have surged in popularity over the past decade, driven by growing awareness of their nutritional benefits.
Moreover, sprouted and malted grains’ distinctive flavor and color profiles present exciting opportunities for developing premium baked goods.
Farinart operates four plants across Canada and specializes in developing customized cereal blends, baking mixes, sprouted grains, and specialty flours for the baking industry.
The acquisition of Malterie Frontenac by Fairnart happened at a time when there has been a surge in the use of sprouted grains in food preparation. This trend has been observed over the last decade, as more and more people are becoming conscious of the significance of maintaining a healthy diet. A review conducted by Benincasa et al. in 2019, supports this observation.
According to the USDA definition, malted or sprouted grains are considered whole grains if they contain the original bran, germ, and endosperm.
In addition to their superior nutritional profile, the distinctive color and rich flavor of sprouted and malted grains and seeds can create new avenues for developing premium baked goods.
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