Dutch multinational dairy cooperative Royal FrieslandCampina has acquired Millán Vicente.

Financial details of the deal of the acquisition have not been divulged by both companies.

Based in Zaragoza, Spain, Millán Vicente is a leading cheese co-packing and distribution company.

With this deal, the Dutch dairy firm intends to further strengthen its position as a cheese supplier to Spanish and Portuguese consumers.

FrieslandCampina Consumer Dairy president Roel van Neerbos said: “For decades, cheese products of FrieslandCampina have found their way to consumers and customers in the Iberian peninsula.

“With this acquisition, combining the local commercial expertise and flexibility of Millán Vicente we can further grow, innovate and strengthen our product offering for consumers and customers, in Spain and Portugal.”

Founded in 1995 by its current CEO Antonio Millán, the Spanish firm has been offering a wide range of cheese products to modern retail outlets.

“Combining the local commercial expertise and flexibility of Millán Vicente we can further grow, innovate and strengthen our product offering.”

It has also been an important partner of FrieslandCampina in Spain for many years.

Millán said: “This partnership allows the business and people to further grow and succeed under the ownership of FrieslandCampina.”

FrieslandCampina noted that it intends to integrate Millán Vicente with its Iberian business. Antonio Millán will remain involved.

In another development, the Dutch company renovated its cheese processing department and opened a biogas installation at the facility.

With the new installation, the company aims to reduce carbon emissions and gas consumption.

As part of the renovation of the cheese processing department, the production area was modernised with a new ceiling and LED lighting.

FrieslandCampina Cooperative Board chairman Frans Keurentjes said: “FrieslandCampina aims at making the ‘from grass to glass’ process more sustainable. Therefore it is nice to see the steps Bedum is taking in the area of sustainability with the cheese processing department and the biogas installation.”