Solina, based in France, recently acquired Saratoga Food Specialties in an effort to expand in North America, according to a press release.
"Michael Marks will lead a collaborative and thoughtful integration process, leveraging the best of Saratoga's and Asenzya's different yet compatible businesses in the U.S. to create a great opportunity for our customers," Mark Duffy, president of Solina North America, said. "Saratoga's customized liquid flavor solutions and dry seasoning blends for QSR/foodservice and industrial customers complement Asenzya's customized dry seasoning capabilities and B2B focus. The integration of the two businesses expands our capabilities, solidifies Solina's commitment to the U.S. marketplace and sets us up for future growth."
The new venture will strengthen Solina’s presence in the U.S, which was initially established in 2021 with the acquisition of Wisconsin-based provider of custom dry seasoning solutions for the food industry, Asenzya.
Saratoga will help Solina develop liquid solutions to aid dry conditions, double the size of its operations in the region from three to six and strengthen its presence in the significant expertise in B2B (industry), foodservice (QSR) and retail space.
Solina will now add Saratoga's leadership team, made up of 500 employees, to its team of 2,700. Marks, former president of Saratoga Food Specialties, will oversee local operations as president of Solina U.S. He is set to report to Duffy.
"With Saratoga joining Solina, we will create a leading one-stop shop for customized flavor solutions and premium quality products in North America,” Anthony Francheterre, CEO of Solina, said. “In addition, we will leverage our specific product expertise in coatings, plant protein and liquid solutions, as well as our heritage in meat solutions, to bring additional solutions to Saratoga's customers.”
Marks said he is excited to work with the Solina team.
“Solina recognizes Saratoga's unique capabilities and shares our strategic vision. We are now in a position to disrupt the industry by leveraging the benefits of a global network of sourcing specialists, R&D teams, food technologists, chefs and more, while simultaneously reinforcing our local, customized and personal service to our customers," he said.