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Lesaffre announces the acquisition of a majority shareholding
in the yeast producer Rayen Food Industries, in Tunisia

Lesaffre has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia, specialised in the production of baker’s yeast.

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Lesaffre worldwide

In order to ensure greater proximity to its customers, Lesaffre is an expertise present on 5 continents.

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Lesaffre acquires Alltech’s yeast extract facility in Serbia

As part of its ongoing expansion strategy in nutrition and health, Lesaffre, has acquired Alltech’s yeast extract facility in Serbia.

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The natural sourdough

A huge favourite with creative craft bakers, sourdough may often appear complicated when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise.

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The croissant has also its own language

The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the AIPF, has developed a booklet devoted to these sensory properties.

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Focus on the bacteria unit at Eurasanté

In 2017, Lesaffre opened an R&D unit dedicated to bacteria on the Eurasanté park (Loos, Nord). The purpose of this new unit is to intensify research into bacteria and further develop the Group’s expertise in this field.

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All about yeast

Yeast, yeast extracts, microorganisms…
are life!

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