Edlong acquires Brisan Group to pioneer “next generation” dairy taste technology

USA – Edlong, a U.S.-based specialist in dairy flavor technology, has acquired Chicago’s Brisan Group, advancing its capabilities in innovative dairy taste solutions. 

While the financial specifics of the transaction remain undisclosed, the deal is set to conclude on November 4, marking a strategic integration of Brisan’s expertise in functional ingredients and dairy flavor concentrations with Edlong’s portfolio.

Edlong, known for developing flavors that enhance masking and mouthfeel in plant-based and fortified products, sees Brisan’s resources—ranging from natural dairy concentrates to essential oils and hydrocolloids—as critical assets. 

This combination is expected to bolster Edlong’s functional and flavor technology offerings, particularly in plant-based products where mimicking the creamy texture of dairy remains a key challenge.

Advancing dairy taste technology

Edlong’s President, Michael Natale, emphasized that Edlong’s commitment to “unlocking dairy taste” is a driving force behind the acquisition, setting the stage for a new wave of innovations tailored to dairy alternatives and traditional dairy alike. 

Brisan’s knowledge in consumer-focused ingredient research and product development aligns with Edlong’s goal of enabling the food and beverage industry to achieve authentic dairy flavors in diverse applications.

Brisan Group CEO Brian Vogt expressed enthusiasm for joining Edlong, denoting the cultural and synergy between the companies. 

Vogt will assume the role of Vice President for business development in the U.S. and Canada within the newly combined entity. 

Vogt noted that Edlong’s “customer-obsessed” approach and dedication to dairy innovation make it an ideal partner as Brisan sharpens its focus on developing next-generation sweet and dairy flavors.

Shift in dairy and plant-based innovation

The acquisition reflects an industry trend where plant-based and dairy flavors are becoming more refined and targeted. 

According to recent insights, the alternative dairy sector has moved beyond simply replicating dairy textures and flavors, to embracing advanced plant-based ingredients like soy, almonds, and specialized texturants that mimic the mouthfeel of dairy.