In a strategic move to enhance its portfolio and market reach, Farinart, a leader in grain and seed processing for the baking industry, has acquired all assets of Malterie Frontenac, a company renowned for its malting and sprouting expertise. Based in Thetford Mines, Canada, Malterie Frontenac has evolved since its inception in 2006 from serving craft breweries to meeting the sophisticated needs of the baking industry under the guidance of Founder and Master Brewer-Maltster, Bruno Vachon.

Elisabeth Brasseur, VP of Sales and Innovation at Farinart, emphasized the strategic significance of this acquisition: “The integration of Malterie Frontenac into the Farinart group marks an exciting chapter in the company’s growth and innovation journey. It aligns with our commitment to better anticipate and service the needs of our customers, as well as providing them with exceptional value.” She highlighted the acquisition’s role in complementing Farinart’s existing specialty grain offerings and enhancing its capabilities to meet the growing demands of the U.S. market, where over 60% of Farinart’s sales are generated.

The acquisition also taps into the increasing consumer interest in health and nutrition, as sprouted grains gain popularity for their superior nutritional profile, distinctive color, and rich flavor. These attributes are leveraged to develop premium baked goods, with the potential to improve sensory qualities of bread and other bakery products when included at 15% flour weight basis. According to USDA standards, sprouted and malted grains that retain their original bran, germ, and endosperm are classified as whole grains.

The merger of Malterie Frontenac’s specialized skills with Farinart’s established market presence is expected to drive significant growth and innovation within the bakery sector. This strategic expansion not only enhances Farinart’s service offerings but also positions the company to tap into new avenues for premium product development in both the baking and brewing industries.

This acquisition by Farinart is a testament to the company’s proactive strategy in expanding its technical capabilities and market reach. Integrating Malterie Frontenac’s unique malting and sprouting techniques will undoubtedly enrich Farinart’s product lineup, offering enhanced value to its customers in North America. As the demand for healthier and more distinctive baking ingredients continues to rise, Farinart’s expanded capabilities are well-positioned to meet these evolving consumer preferences.

  baking industry, Farinart, grain processing, healthy baking ingredients, Malterie Frontenac, sprouted grains