Kerfoot to merge with Oleon

The Kerfoot Group, manufacturer of natural and organic oils, has begun transitioning to its sister company and natural chemistry brand, Oleon NV.

Both companies are part of the international agro-industrial organisation the Avril Group based in France, which specialises in food, animal feed, energy and sustainable chemistry. The decision to join its two subsidiaries under the Oleon global brand has been made in an effort to accelerate its progress in ‘natural’ specialities. A report from Grand View Research​​ anticipates the natural flavour​​ and ingredients arena as an area of high growth - expected to grow at a CAGR of 4.6% in the next seven years.  

Kerfoot has more than 100 employees and a turnover of circa. £100m, exporting to over 40 countries worldwide via its four sites in Yorkshire, UK. Overall, it delivers more 100,000 tonnes of oil per annum to customers all over the world. It was acquired by Avril in 2015 and its commercial & marketing director Simon Corner has described this further transition as a “natural evolution”​ and “an excellent move for the UK team”. ​It is expected that the transition to Oleon will be completed by Q1 2024.

“Oleon is a strong, well-recognised worldwide brand in the nutrition and personal care markets. Its rich history combined with its Belgian roots and sustainable solutions will enable Kerfoot’s authentic oils and custom blends to grow and flourish beyond the UK and European markets. Our mission to be the preferred supply partner of refined and specialty oil markets remains unchanged, as we strive to provide best-in-class quality and service under the Oleon name,” ​Corner stated.  

Jeroen Dirckx, managing director at Oleon and CEO at Kerfoot added: “This shared vision and ambition, coupled with our drive to build a sustainable business as part of the Avril Group, enables Kerfoot and Oleon to grow disruptively in the food, health and beauty markets, creating a synergy that will be mutually beneficial to both businesses.”​

In other news, read how food manufacturers are turning toward natural ingredients to help advance their reformulation plans​.