Novonesis has scaled its North American dairy culture fermentation capacity by 66% amid industry pressure to improve yield, process control, and shelf life. The move expands the production of dairy cultures used in cheese, yogurt, and other fermented products. Packaging capacity has increased by 17% as part of the expansion. Novonesis says the additional capacity makes the site one of the world’s largest lactobacillus production facilities.

The production, which opened in 1929, supplies dairy cultures to manufacturers across North America. It is Novonesis’ North American center of excellence for food cultures.