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Cultures and Enzymes

We develop and produce a full range of cultures and enzymes. This encompasses relevant bacteria, yeast and moulds to perform acidification, flavour development, ripening and surface formation and many other activities in the final food.

Our cultures and enzymes are used in dairy and meat applications.

In the UK, cultures and enzymes are sold by our sales team based in Manchester.

Explore Cargill’s cultures and enzymes offering on our global website.