ALCE

What ALCE does

ALCE s.r.l. is a privately held Italian specialty biotechnology company founded in 1948 in Novara, Italy, that manufactures lactic acid bacteria cultures, natural and microbial rennet, Penicillium molds, and fermentation substrates for the dairy industry. Its product portfolio spans native (authochthonous) DOP/IGP-certified liquid starters (FERMOSTART®, LIQUISTART™, SIERGRANA®), selected freeze-dried direct vat set cultures (LYOBAC®, START™, ANIFERM®), concentrated liquid cultures with extended shelf life (ACTIFERM®), milk prematuration cultures (COAKTIV®), propionic and bioprotective cultures, enzymes (lipase, lysozyme, lactase), and gluten-free Penicillium strains — protected by multiple granted European and US patents. The company operates two Italian facilities (Novara headquarters, Quistello production) and wholly-owned subsidiaries in North America (Slinger, Wisconsin) and Russia (Moscow), distributing to cheesemakers globally.

The business model is B2B direct sales with quote-based pricing determined by product type, volume, and customer requirements. ALCE generates one-time license revenue per product shipment across four primary streams: lactic acid bacteria cultures, rennet and coagulants, enzymes and coadjuvants, and technical consulting services. The primary customer segment is DOP/IGP cheese manufacturers (Gorgonzola, Grana Padano, Parmigiano Reggiano, Taleggio), where ALCE serves as an officially certified supplier via partnerships with the respective consortia. Secondary verticals include bakery (SuperStart line via the Mofin Alce partnership), functional foods and probiotics, and other fermented applications. Go-to-market combines direct technical sales, technical consulting, industry events (e.g., CheeseCon 2025), and content marketing.

Name

ALCE

Legal name

ALCE s.r.l.

Website

https://alce.eu

Company type

Private

Founded year

1948

Operating status

Operating

Headcount range

11–50 employees

Short description

ALCE s.r.l. is an Italian biotech firm founded in 1948 in Novara that produces lactic acid bacteria cultures, rennet, and Penicillium molds for DOP/IGP cheese manufacturers globally, operating through wholly-owned subsidiaries in Italy, North America, and Russia.

Ownership category

akta.pro rank

Product category

Dairy Cultures & Ingredients

NAICS

Dairy Product Manufacturing (3115), Flavoring Syrup and Concentrate Manufacturing (311930), Food Manufacturing (311)

SIC

Dairy Products (2020)

akta.pro primary industry

Dairy Starter Cultures (Cheese, Yogurt, Sour Cream, Kefir) (AFAJAJAA)

akta.pro secondary industry

Probiotic/Fermented Functional Cultured Dairy (Added Cultures/Prebiotics) Manufacturing (AFAHADAJ)

Keywords

• Dairy fermentation ingredients
• Lactic acid bacteria cultures
• Cheesemaking rennet enzymes
• Microbial cultures production
• Dairy biotechnology ingredients

Headquarters

HQ city

Novara

HQ country

Italy

HQ region

Europe

Offices4 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Operations, Technology or R&D, Personnel, Marketing or Sales, Supply Chain

Revenue model

1. Lactic Acid Bacteria Cultures: Sale of microbial cultures (natural and selected) for cheese production, including liquid, lyophilized, and concentrated forms. These are sold directly to cheese manufacturers for use in cheesemaking processes.
2. Rennet and Coagulants: Sale of natural rennet (animal-derived) and microbial coagulants for milk coagulation in cheese production. Products include liquid, paste, and powder forms.
3. Enzymes and Coadjuvants: Sale of specialized enzymes (lipase, lysozyme, lactase) and technological coadjuvants for cheese production, including liquid smoke for flavoring.
4. Technical Consulting Services: Technical assistance and consulting for cheese production, including culture selection, process optimization, and support for DOP/IGP compliance.

Go-to-market motion1 record

Distribution channels1 record

Marketing channels5 records

Core offering

ALCE manufactures and supplies lactic acid bacteria starter cultures (liquid, concentrated, and freeze-dried), natural and microbial rennet coagulants, ripening and surface molds (Penicillium species), enzymes such as lipase, lysozyme, and lactase, and technological coadjuvants for industrial cheese and dairy producers. The company also produces lyophilized bacteriological substrates and culture media, and provides technical consulting and on-site problem-solving to cheesemakers. Primary customers are industrial dairies producing DOP/IGP/STG/PAT cheeses, with additional reach into bakery, fermented beverages, probiotics, and plant-based alternatives.

Product overview

ALCE is a manufacturer of biological ingredients and technological coadjuvants for the dairy and food industry, operating for over 70 years from Novara, Italy. Its portfolio is organized into multiple product lines across two main companies: ALCE s.r.l. (Novara) and ALCE International srl (Quistello, MN), with international subsidiaries in North America and Russia. The core offerings include natural cultures (FERMOSTART®, LIQUISTART™, ACTIFERM®, ANIFERM®) and selected cultures (LYOBAC®, START™) of lactic ferments, natural and microbial coagulants (caglio naturale, caglio microbico), penicillium and molds for blue-veined and surface-ripened cheeses, enzymes (lipasi, lisozima, lattasi/DELACT), development substrates (HELVE™, FERMELVE®, THERMO™), protective cultures (PROBIALACT™), propionic cultures, and technological coadjuvants (liquid smoke, brines, ricotta salts). The ALCE Group also includes Mofin Alce, which offers SuperStart ferments for bakery. Products are sold under registered brands including FERMOSTART®, ACTIFERM®, ANIFERM®, LYOBAC®, COAKTIV®, SIERGRANA®, PROBIALACT®, and SIERGRANA®, serving cheese makers across DOP, IGP, STG, PAT, and international cheese categories.

Differentiator

Problem solved

Functional benefit

Brands

• SuperStart: A line of fermentation cultures for panification (baked goods) developed by Mofin Alce, derived from natural sourdough, ideal for bread, pizza, and festive pastries.
• LYOBAC
• START
• ANIFERM
• ACTIFERM
• Fermostart
• LIQUISTART
• SIERGRANA
• COAKTIV
• PROBIALACT
• DELACT
• OSMOLAL
• OSMOMIX
• FLOCMIX
• HELVE
• FERMELVE
• THERMO

Products and services

• FERMOSTART® Liquid autochthonous starter cultures certified for Italian DOP cheese production, used by industrial cheesemakers to preserve protected-designation flavor and texture profiles.
• LIQUISTART™ Liquid autochthonous starter cultures designed for Italian IGP, STG, and PAT cheese specifications, used by industrial cheesemakers.
• ACTIFERM® Concentrated liquid cultures of lactic acid bacteria used for industrial cheesemaking, providing high-activity starter performance.
• ANIFERM® Natural freeze-dried lactic acid bacteria cultures intended for industrial cheesemaking.
• LYOBAC® Direct Vat Set (DVS) freeze-dried cultures for industrial cheesemaking, including flavoring culture variants.
• START™ Bulk freeze-dried cultures used in semi-direct application in industrial cheesemaking.
• COAKTIV® Milk prematuration cultures used in industrial cheesemaking to prepare milk prior to fermentation.
• SIERGRANA® Liquid whey starter cultures specifically formulated for Grana Padano DOP cheese production.
• PROBIALACT™ Protective cultures used in dairy and food applications to improve shelf life and product safety.
• Caglio Naturale (Natural Rennet) Natural rennet coagulant used by industrial cheesemakers for milk coagulation.
• Caglio Microbico (Microbial Coagulant) Microbial coagulant used as an alternative to animal rennet in cheesemaking.
• Lipasi (Lipase) Lipase enzymes used to develop flavor in aged and specialty cheeses.
• Lisozima (Lysozyme) Lysozyme used as a technological coadjuvant in cheese and food production to control unwanted microbial activity.
• Lattasi / DELACT (Lactase) Lactase enzymes used in dairy and lactose-free milk and cheese production.
• Penicillium roqueforti Penicillium roqueforti molds used for blue cheese production.
• White Rind Molds (Penicillium candidum, Geotrichum candidum) White-rind mold cultures (Penicillium candidum, Geotrichum candidum) used for bloomy-rind cheese production.
• Washed Rind Bacteria and Yeasts Bacteria and yeasts used to develop washed-rind cheese flavor and rind.
• Propionic Cultures Propionic acid bacteria cultures used in Swiss-type cheese and other fermented specialty products.
• HELVE™ / FERMELVE® Substrates Lyophilized bacteriological substrates used for propagation and industrial processes.
• THERMO™ Culture Medium Culture medium used for industrial fermentation and propagation of cultures.
• OSMOLAL™ / OSMOMIX™ Osmoactive coadjuvants used in cheese and dairy processing.
• FLOCMIX™ Coadjuvant blend used in cheese and dairy processing.
• Fumo Liquido (Liquid Smoke) Liquid smoke used in cheese and food applications for flavor and surface treatment.
• SuperStart (Mofin Alce sub-brand) Bakery-focused culture line sold under the Mofin Alce sub-brand, targeted at industrial bakery producers.
• ALCE Technical Consulting for Cheesemakers Technical advisory and on-site problem-solving services provided to industrial cheesemakers, including process troubleshooting, yield optimization, and DOP/IGP compliance support.

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature6 records

Partnerships

Eight partnerships are on record, tiered core and regional.

• Consorzio per la Tutela del GorgonzolacoreStrategic or Co-development PartnerALCE has partnered with the Gorgonzola Consortium since 1948, providing specialized cultures and technical assistance for Gorgonzola D.O.P. production. Novara province accounts for approximately 45% of total Italian Gorgonzola production, with ALCE being a key supplier.
• Consorzio Tutela Grana PadanocoreStrategic or Co-development PartnerALCE produces SIERGRANA® liquid whey starters certified for Grana Padano D.O.P. production, with authochthonous cultures derived from each individual cheese factory's own 'maschio' starter. Certified by EQA (European Quality Assurance) since 2007.
• Consorzio del Parmigiano-ReggianocoreStrategic or Co-development PartnerALCE supplies natural calf rennet for Parmigiano Reggiano D.O.P. production, with guaranteed enzymatic composition, correct and constant title, high purity, and reliable bacteriological characteristics.
• Alce North America, Inc.coreOthersWholly-owned subsidiary based in Slinger, Wisconsin, USA, serving the North American market for ALCE's cheese culture and rennet products.
• Alce International RUS LLCregionalOthersRussian subsidiary based in Moscow, serving the Russian and CIS markets for ALCE's dairy culture products.
• Alce International s.r.l.regionalOthersItalian subsidiary based in Quistello (MN), part of the ALCE Group structure.
• Mofin Alce GroupcoreOthersALCE is the capostipite (founding company) of the Mofin Alce Group, which also includes bakery fermentation products under the SuperStart brand developed through the Mofin partnership.
• Consorzio di Tutela TaleggiocoreStrategic or Co-development PartnerALCE provides certified cultures for Taleggio D.O.P. production, including FERMOSTART® authochthonous cultures, ACTIFERM® concentrated liquid cultures, and bacteria/yeasts for washed rind cheeses.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Others

• AB Mauri (Associated British Foods): Global bakery ingredients supplier, including sourdough and fermentation technologies. Comparable to ALCE's Mofin SuperStart bakery line; entering the same category via the fermentation route.

Broad incumbents

• Chr. Hansen (now Novonesis): Global leader in microbial cultures, enzymes, and probiotics for dairy and food applications, recently merged with Novonesis. Encompasses similar products (CHOOZIT™ cultures, coagulants) but at a vastly larger scale across multiple dairy segments.
• IFF (Danisco): International Flavors & Fragrances, which acquired DuPont Nutrition & Biosciences (including the Danisco cultures portfolio). Competes with ALCE in cultures and enzymes for dairy applications, especially in international cheese markets.
• Lesaffre: French global leader in yeast and fermentation products, with growing dairy cultures and enzyme exposure through its Gnosis brand. Competes with ALCE in fermentation technology and probiotic cultures.
• Lallemand: Canadian yeast and bacteria specialist with significant dairy cultures and probiotic franchises. Comparable in product categories (lactic acid bacteria, propionic cultures) and B2B distribution model.
• DSM-Firmenich: Global nutrition and ingredients group with dairy enzymes, cultures, and taste/ingredient solutions. A broader incumbent that competes with ALCE in enzyme products (lactase, lipase) and dairy adjuvants.

Direct peers

• Sacco System: Italian B2B supplier of cultures, enzymes, and ingredients for the dairy industry, headquartered near Lecco. Most direct competitor to ALCE in Italian DOP/IGP cheese culture markets, with comparable product breadth and customer base.
• Bioprox (subsidiary of Probi Group): French producer of lactic acid bacteria cultures and probiotics for dairy, meat, and plant-based applications. Most direct European mid-size competitor to ALCE in specialized dairy cultures, with comparable target customer profile.

Emerging players

• BioGaia: Swedish probiotic specialist focused on health-promoting Lactobacillus reuteri strains. Overlaps with ALCE's probiotic cultures and functional food segments, though focuses on consumer/probiotic end-markets rather than cheesemaking.
• Probi AB: Swedish probiotic B2B supplier with proprietary Lactobacillus strains for food and supplements. Comparable to ALCE in probiotic culture production and target customer segments in functional foods.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/fermentialce
• LinkedInlinkedin.com/company/fermentialce
• Instagraminstagram.com/fermentialce

Revenue estimate

Valuation estimate

Number of profiles

Subsidiaries3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about ALCE