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Working together to better nourish and protect the planet
Discover Lesaffre
Louis Lesaffre Cup
Asia Pacific selection : the results are in !

Congratulations to China and South Korea who won podium places, marking the end of the 4th edition of the Louis Lesaffre Cup.

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50 Years of Lesaffre Research and Development

Lesaffre is celebrating the fiftieth anniversary of its Research and Development department. Research, innovation and co-development have always been at the heart of the Group’s strategy over the past 50 years.

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New partnership in China between Lesaffre & Sungain Group

Lesaffre signs an agreement to acquire a majority shareholding in Chinese companies, Guangxi Sungain Yeast and Guangxi Sungain Biological Technology.

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The sensory lexicon for crusty bread

Matured wheat aroma, cracker crust, French toasts, gummy texture…sensory vocabulary can often be confusing for baking professionals. Renowned for their sensory expertise, Lempa* and Lesaffre have revealed the much-anticipated booklet “Le Pain Mot à Mot”.

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Safisis becomes Ennolys

To uphold its expertise in producing natural ingredients via biotechnology, the company Safisis is changing its name to Ennolys. Given its accelerating development, this Lesaffre subsidiary wanted to symbolise its dynamic upturn through a corporate image that would reflect its activities and ambitions more accurately.

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All about yeast

Yeast, yeast extracts, microorganisms…
are life!

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