The Group

Quality

In order to keep its leader status, Lesaffre makes every effort to ensure continued progress in terms of quality thanks to its experience dating back many years and to its experience on the international front.
Lesaffre is one of the leading players in the agri-food industry to have developed organisations dedicated to the quality of its products and services.
It was also the first yeast producer to have had its quality assurance systems certified by independent third-party bodies.

Furthermore, Lesaffre has entered into numerous specialised and varied partnerships with specialists in the public field (universities…), the private field (research centres, collection of strains) and the institutional field (engineering communities, COFALEC).

Quality’s virtuous circle

Lesaffre takes particular care to ensure that quality is taken into account from the moment the customer places an order up until the delivery of the product.

1- Customer expectations
Meeting our customers’ expectations means defining a product which guarantees them:
- food safety
- a level of product performance suited to the process (traditional bread-making, industrial bread production...) and to the applications (production of agro-fuel, Danish pastries, health industries ...).
It is also a question of offering a service with the product (suitable life cycle, storage constraints taken into account....).
This is carried out throughout the year, irrespective of the supplier site).

2- Selection of raw materials:
“Buying well” for Lesaffre consists of guaranteeing that the raw material is:
- available, (secure world sourcing),
- suitable (suppliers chosen via pilot tests),
- consistent (immediate post-delivery inspections, auditing partners)
- optimised in the Quality/Price pairing (precise definition of the requirement and adjustment, partnership, regular revisions).

3- Manufacturing conditions:
The choice of equipment and its place of installation is an integral part of the notion of quality (In Place Cleaning, Forwards-Only Sequence...). Identical procedures throughout the world (sterilisation, cleaning, filtering....) which enable the standardisation of methods, their circulation and updating.
Our quality programmes are based on a risk study (HACCP).

4- Tests and validation:
Numerous tests are developed to validate the products before marketing them (physical/chemical and bacteriological tests, sensory analyses…) thus permitting to simulate their ageing.

5- Making available:
The conditions for transportation, storage, traceability are studied precisely to define the life cycle, the cold chain… to be respected in order to preserve all the products’ properties right through until delivery.

Evaluation satisfaction
Customer expectations and the conditions for using products change constantly. This is why the Quality Department strives to assess each stage of the manufacturing processs, from the raw material to the finished product.
A series of tests and a monitoring system are put in place to ensure customer satisfaction.