Press & News

Following the arrival of Christophe de Saint Louvent as CEO of Lesaffre at the beginning of July 2011, a new organisation was set up and resulted in internal appointments.

Lesaffre, the world’s leading yeast and bakery ingredients supplier is pleased to announce that Fermex International Limited, based in Worcester, UK is now part of the Lesaffre Group.

The FUTUROL PROJECT aims to develop and market an end-to-end process for producing second generation bioethanol. On 11 October 2011, the project forged ahead to a new stage in its development with the commissioning of a first French pilot plant on the Pomacle-Bazancourt site.

This decisive step makes the production of second generation bioethanol a reality and will validate, on a pre-industrial scale, the findings of research conducted since 2008. Over the next three years, the technology choices needed to kick-off industrial production will be confirmed.
 

The Board of Directors has appointed Christophe de Saint Louvent Chief Executive Officer of Lesaffre et Cie. Lesaffre is the world leader in bakery yeast and yeast extracts.

The Louis Lesaffre Cup ASIA PACIFIC selection round brings to a brilliant close a series of four worldwide selections and provides us with the names of the lucky fnalists : Japan and South Korea are now on the list of countries qualifed to compete in the 2012 Coupe
du Monde de la Boulangerie (Bakery World Cup).

After the American and European zones, the Louis Lesaffre Cup international selection rounds continue with the Africa Mediterranean zone. This will take place from 22nd to 25th March 2011 at the Crémai show in Casablanca (Morocco).

Lesaffre is launching Kastalia 1:1, a new liquid yeast formula specifcally
intended for craft bakers. Due of the “1 kg of compressed yeast = 1 kg
of liquid yeast” equivalence, measuring is simplified. Processes and
recipes remain unchanged. That’s the strenght behind this innovation!

Only a few days left before the European International Selection Rounds

As the Louis Lesaffre Cup International Selection Rounds begin, the preparation of each national team in the running will be succeeded by the European zone competition. Among the ten countries taking part in this stage, three teams will earn the right to compete in the Coupe du Monde de la Boulangerie (Bakery World Cup) in Paris, in 2012, during the Europain Show.
 

An unmissable event in the bakery world, the Louis Lesaffre Cup is starting its international selection rounds.
Organised on four continents, they will begin across the Atlantic, from 26th to 29th september 2010, under the aegis of the international baking industry exposition (ibie) in Las Vegas (united states).

Following the international selection rounds, nine teams will have earned the right to compete for the bakery World Cup in 2012, at europain - paris alongside the three pre-selected countries (France – taiwan – italy).

An unmissable event in the bakery world, the Louis Lesaffre Cup is starting its international selection rounds. organised on four continents, they will begin across the Atlantic, from 26th to 29th september 2010, under the aegis of the international baking industry exposition (ibie) in Las Vegas (united states). Following the international selection rounds, nine teams will have earned the right to compete for the bakery World Cup in 2012, at europain - paris alongside the three pre-selected countries (France – taiwan – italy).

Lesaffre is setting a date with all bread-making professionals at the Europain trade fair to be held at the Paris Villepinte exhibition park from 6th to 10th March 2010.

A landmark moment for the group, an opportunity to present its know-how and highlight our innovations in the field of yeasts and bread-making ingredients.

From 6th to 10th March 2010, under the aegis of the prestigious Europain Show at Paris-Nord Villepinte, the Bakery Masters competition will showcase the best bakers who competed in the Louis Lesaffre Cup and the Bakery World Cup.

The third Louis Lesaffre Cup kicked off in September. This unique international competition brings together the finest bakers from all over the world to compete in teams for the Bakery World Cup in 2012.

The main oenology industrials have decided to group together within an international association. The founding acts of the Œnoppia Association have been signed in Paris last May the 7th. By this initiative, the nine groups involved in Oenology prove their common will to present both oenological products and treatments as tools for competitiveness and quality wines. Œnoppia members have signed the “Œnoppia Ethical Charter” that lay down the principles of a reasoned Oenology, respectful of the quality of the wines and aware of the particular interests and evolutions of the winegrowing sector.

The product range of Lesaffre Human Care is placed under the global umbrella of the trademark Lynside (Lesaffre Yeast Inside). This range is currently made up of 4 categories and about 30 products. All of these products are derived from yeast which is a natural source par excellence.
Their targeted field of application: dietary supplements and functional foods.

Western Europe selection
The Louis Lesaffre Cup: How to spread an enjoyment and a knowledge of bread?
Yesterday, Monday 3rd December 2007, over 200 people gathered at Marcq-en-Baroeul town hall, to hear the eagerly awaited results of the Louis Lesaffre Cup, Western Europe region, the last selection before the Bakery World Cup!

The Lesaffre International Baking Center is launching a new range of courses for manufacturers in the international baking industry. This will complement the technical assistance already provided to clients by the bakers in the Baking Center. By registering for one of the four available modules, participants will be trained by a team of experts, made up of people from different technical departments in Lesaffre and external professionals.

Lesaffre announces the construction of a new yeast extracts plant in Iowa.
Bio Springer a subsidiary of Lesaffre Group (France) has announced the construction of a new yeast extracts plant in the United States, after two capacity expansions on its European sites.

During the forthcoming iba in Munich from 3 to 9 October 2006, Lesaffre will be introducing saf Semi-dry®, a new concept of ready-to-use frozen yeast. Packaged in Tetra Rex® boxes, saf Semidry® offers both performance and easy use. Combining technological know-how and packaging innovation, Lesaffre provides a simple answer to the expectations of bakers seeking performance, hygiene, convenience and respect of the environment.
With saf Semi-dry®, Lesaffre confirms its expertise in producing effective solutions for craft or medium scale bakers, and for hotel catering and food service companies.

Lesaffre is launching a new refrigerated liquid yeast preservation and distribution system. Providing ready-to-use liquid yeast, the system is especially designed for independent bakers. This innovative concept is the result of a long technological development drive and many observations of bakery practices, bringing the system in line with the current tendency to simplify work while meeting hygiene standards.

Lesaffre has just launched the new patented minute’ bread® concept intended for the industrial baking market. Combining a bread-making process with the use of an improving agent, minute’ bread® enables bread that has been frozen after pre-baking at high temperature to be ready in less than 3 minutes and solves the problem of crust flaking often observed during final baking. minute’ bread® was selected for the Europain 2005 innovation area. With minute’ bread®, Lesaffre confirms its expertise in terms of efficient tailor-made solutions for frozen applications in industrial baking.