Lonza Reports Strong First Half Results

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Basel, Switzerland – Lonza reported a strong growth path for the first half of 2017, with sales up 15.1% to CHF 2,323 million compared with the same period in 2016. The success was driven by both the Pharma&Biotech and Specialty Ingredients segments, the company reported on Wednesday.

“Lonza’s continued growth shows the company’s strength and ability to shape the future along the healthcare continuum with our customer-oriented market approach, ongoing operational excellence and new innovative offerings,” said Richard Ridinger, ceo of Lonza, in a press release. “The outstanding results in the first half 2017 are fully consistent with our outlook for the full year.”

Pharma&Biotech’s performance remained high with sales up 27% up to CHF 1,064 million for first half 2017. Specialty Ingredients experienced a sales increase of 6.3% for the period.

In addition, Lonza announced the launch of “Ibex – The Agile Advantage,” a concept it says will transform biological development and manufacturing and reduce time-to-market by up to 12 months.

“Together with the completed acquisition of Capsugel, Ibex Solutions will further bolster our ambition to become the leading integrated solutions provider for the Healthcare, Consumer Care and Nutrition markets. We foresee continued growth potential for the mid-term, which is defined as the period to 2022 when we will celebrate Lonza’s 125th anniversary,” Ridinger said.

Integration of Capsugel

After the successful closing of the acquisition of Capsugel on July 5, the post-deal integration began immediately. Lonza confirms the acquisition of Capsugel will capture new market opportunities and substantial top-line synergies identified at the time of signing with initial benefits from 2018 onwards. The specific businesses of Capsugel will be integrated into Lonza’s segments along the healthcare continuum. Lonza confirms its positive outlook for Capsugel. Combined financial figures will be reported with the full-year results 2017 in January 2018.

(Published on Whole Foods Magazine Online, 7/26/17)

 

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