Chesterfield-based speciality restaurant & foodservice supplier, MSK Ingredients has been acquired by food ingredients specialists Ingå Group.
Founded in 1998, MSK supplies speciality functional ingredients, technical support and tools & equipment to professional chefs, restaurants, and foodservice across the UK and Europe, helping them create dishes with more precise control over flavour, colour, texture, and presentation.
Original owner, Kevin Bateman, is retiring after starting MSK in 1998, whilst partner and Managing Director, Deborah Prynne, will continue to lead the business, saying: “We are delighted to have found the right partners for this next exciting chapter of the business.”
Prynne added: “We’re confident that we have found a long-term partner that shares our vision of growing MSK for the benefit of our customers and colleagues alike, while maintaining and strengthening the values that have built the business to the success that it is today.”
This latest addition further strengthens the Ingå Group family of autonomous ingredients businesses across Europe, joining UK-based functional clean-label ingredient specialists, Ulrick & Short, France-based speciality premium ingredients company, Louis François, and Netherlands-based ingredients distributor, Verdant Ingredients.
CEO of Ingå Group, Adrian Short, said: “We are very happy to welcome MSK as our latest family member & to support them on the journey ahead. It was clear from the start of the process that MSK was a remarkable, market leading, gem of a business with compatible values to our own.
“We are looking forward to helping MSK create sustainable, long-term, value & growth helping the business achieve its potential for the benefit of existing and new customers.”
Short added: “MSK is an important piece in the puzzle as we look ahead to further acquisitions.
“The potential for future collaborations, along with the added experience and expertise, will allow us to even better access a broader customer base and product innovation within the ecosystem, ultimately creating better products for all users of food ingredients – from large scale food manufacturers to Michelin star chefs.”
