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Business
DuPont cultivates cheese makers
by Marc S. Reisch
January 16, 2017
| A version of this story appeared in
Volume 95, Issue 3
DuPont plans to invest $60 million in three European plants to expand fermentation of cultures for yogurt and cheese. The firm says capacity additions in Sassenage and Epernon, France, and Niebüll, Germany, will meet demand for an expected increase in dairy consumption over the next five years. In the U.S., DuPont says it plans to expand a cheese laboratory in Kansas City, Mo. Just two months ago, the company said it will spend $100 million to bulk up probiotics production in the U.S.
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