Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition and health
Through its business unit Fermentis launched in 2003 Lesaffre has successfully served...
At a press conference held on Thursday 6 February, Antoine Baule, CEO of Lesaffre,...
Clinical nutrition which is related to human biology is a discipline responding to nutritional needs. The biological functions have an impact on people's health, well-being and equilibrium within their environment.
In an area that is constantly changing and developing thanks to bio-cellular and microbiological advances and innovations in food technology, clinical nutrition plays a fundamental role. It enables us to enrich our nutrition and compensate for diets with levels of essential nutrients that are inappropriate or inadequate to cope with the pace of modern living and current lifestyles.
Yeast: a key player in clinical nutrition
Yeast is a microorganism with unique potential and a highly nutritional element that fits naturally into this nutritional environment and represents an excellent "tool" in terms of clinical nutrition.
A source of vitamins, minerals, proteins, amino acids, carbohydrates and lipids, it can also be enriched with vitamins, trace elements, glutathione and more.
Yeast is a source of vitamins, minerals and proteins and more.
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.