Research & development

Research and development plays a key part in Lesaffre’s strategy

Research and development is a major component of the Lesaffre group’s innovation strategy.
A dedicated R&D division was set up in 1965, and this today includes more than 100 experienced researchers, 50 per cent of whom are executive staff.  This multidisciplinary team works closely with some 60 universities and international research centres.
The R&D division’s activities are chiefly focused on yeast and its constituent parts, ranging from basic research through to the application of various products in bread-making, brewing, winemaking, ethanol, or human, animal and plant health and nutrition.
The group’s projects require multidisciplinary skills ranging from genetics through to process engineering, not forgetting microbiology, fermentation, chemical engineering, analytical chemistry and the food sciences.  All of these activities draw heavily upon the company’s extensive technology watch and scientific activities, making constant use of global databases.

The activities of the R&D division:

• Constantly improving the production processes and quality of existing products,
• Developing innovative products in response to clients’ needs,
• Studying new applications for Lesaffre’s technologies and products in emerging fields (such as nutrition, health and bioenergy, etc.).

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