The natural sourdoughPublished on: March 15, 2018
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.
Focus on the bacteria unit at EurasantéPublished on: February 20, 2018
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.
Lesaffre Prestige Group: When loyalty rhymes with generosityPublished on: December 21, 2017
For the third year in a row, Lesaffre Polska organized its program entitled Lesaffre Prestige Group, in which customers can decide either to exchange their loyalty points for gifts or give their financial equivalent to an association. This year, the benefits went to the Association for Children and Youth Education with Austism, “Aperio”.
From animal nutrition to micro-nutrition — how to improve the health and performance of animals to better feed peoplePublished on: November 30, 2017
The animal nutrition industry is ever-growing, weighing in at roughly 1 billion tonnes in 2016. Its goal is to meet the nutritional requirements of animals while ensuring their well-being and health, and to meet those of human beings as well by avoiding the frivolous use of antibiotics.
Bacteriophages: a wealth of potential applicationsPublished on: October 24, 2017
Bacteriophage benefit to human health and are useful in numerous other fields. Focus on this biological microentity discovered at the end of 19th century
The Masters de la Boulangerie 2018: Inspire today, Create tomorrowPublished on: October 5, 2017
Organized by Lesaffre, the competition of the Masters de la Boulangerie is a global contest which will be held during the Europain show (February 3rd to 6th). 18 candidates coming from all over the world will confront to win the title of World Master Baker. Discover this unique and exceptional competition!
The nutritional values of bread: Bread, the “healthy” foodPublished on: September 12, 2017
Bread is a food with nutritional values adapted to a balanced diet due to its low lipid content and its high levels of slow sugars.
The language of sandwich breadPublished on: April 7, 2017
In partnership with US Wheat Associates, Lesaffre proposes a new booklet devoted to the sensory world of sandwich bread. The sensorial analysis team of the Baking Center™ wanted to devote the second issue of “Bread word for word” dedicated to sandwich bread.
Procelys inaugurates its 3rd applications laboratoryPublished on: March 16, 2017
Procelys reinforces its worldwide application support capacities with the opening of ‘The Labs’ in China: its 3rd applications laboratory.
The taste factor regarding breadPublished on: January 4, 2017
The taste of bread is composed of more than 200 molecules! The taste factor is a major reason for some consumers to buy bread, and to continue buying it. However, if a loaf is purchased again on account of its tasting good, there is still the need to define what “good” actually means to the consumer.
SIL (Société Industrielle Lesaffre) : the world’s largest yeast factoryPublished on: October 21, 2016
The Marcq-en-Barœul plant in northern France was the birthplace of the group. Opened in 1968, it’s the largest yeast production facility in the world. Société Industrielle Lesaffre (SIL) is the group’s spearhead facility for fermentation expertise. It employs some 500 people. The site is at the leading edge of manufacturing technology and produces dry yeast, mainly for export markets. Its products are sold in over 100 countries. They are used for bread-making, nutrition for human, animal and plant health and also fermented drinks and biofuels.
Dried instant yeast, a flagship invention from LesaffrePublished on: September 26, 2016
At Lesaffre, bread making is the Group’s main activity. Our researchers therefore make it their mission to resolve the problems faced by our bakery customers and provide them with products that are ever better suited to their needs. It was because of this commitment that our colleagues in the Research & Development department developed Saf-Instant dried instant yeast, which is now the Group’s flagship product. Let’s look back at how this yeast has transformed bakers’ lives.
Animal well-being : How is Lesaffre improving it ?Published on: September 19, 2016
In order to meet the needs of each client, livestock farmer, and industrial manufacturer, Lesaffre offers a full range of proven and effective nutrition solutions that improve performance and contribute to the well-being of different animal species. Lesaffre’s concern with dairy cows led it to develop Actisaf live yeasts, probiotics that help improve animal well-being.
The vanillin of Ennolys or how to reduce the sugar rate in bakery and pastry productsPublished on: August 30, 2016
Ennolys, our business unit dedicated to biotechnologies (natural aromatic molecules and fermentation) developed a vanillin allowing our clients to reduce the sugar rate in their industrial bakery and pastry products.
A natural probiotic to reduce the symptoms of the irritable bowel syndromePublished on: August 24, 2016
In order to improve human health and well-being, Lesaffre develops natural probiotics from yeast or bacteria. The searchers of Lesaffre patented a strain called CNCM I- 3586 capable of attenuating the symptoms of the irritable bowel syndrome, a widely spread intestinal disease.
Lesaffre improves the taste of prepared foods in a natural wayPublished on: August 16, 2016
In the area of food taste and pleasure, our group offers a wide range of natural yeast products with multiple properties to the food industries, flavorists and manufacturers of intermediate food products. Then Lesaffre developed an innovating process capable of improving the taste of food in a natural way. This innovation is patented and commercialised under the name of Springer 2012. Let’s go back to the genesis of this product natural taste enhancer.
Biofuel: our ecological alternativePublished on: July 26, 2016
Lesaffre invests in its research in biotechnologies to develop fermentations able to provide real alternatives to ethanol fuel.
The 20th anniversary of the Saccharomyces cerevisiae yeast genomePublished on: July 7, 2016
This year we celebrate the 20th anniversary of the complete sequencing of the Saccharomyces cerevisiae yeast genome. It was on 24 April 1996 that this collaborative effort, which brought together 600 scientists, reached its fruition in a press conference given by Professor André Goffeau, who initiated and coordinated the project (Goffeau et al., 1996). Yeast will forever be the first eukaryotic organism to have a fully-sequenced genome.
The Farm Phileo’s concrete response to future global challenges : Interview of its director, Jean-Philippe MardenPublished on: June 9, 2016
Jean-Philippe Marden, Doctor of animal nutrition, is taking over the management of The Phileo Farm after ten years as Head of R&D Ruminants. Within R&D, Dr Marden and his team made a major contribution to the design of The Farm, with the aim of delivering high-performance, natural, innovative, total solutions based on cutting-edge research and tailored to field conditions.
Bacillus subtilis CU1’ effects on the immune system raised the interest of the scientific communityPublished on: April 7, 2016
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, is proud to report that Bacillus subtilis CU1’ health benefits were recognized by the scientific community in a newly published peer-reviewed paper written by a team of researchers from the University of Bordeaux, Biofortis-Mérieux NutriSciences, Paris 7 University and Lesaffre Human Care.
Ennallin, the natural vanillin that meets the demand for naturalnessPublished on: March 22, 2016
Nearly six centuries after its discovery by the Aztecs, vanilla has definitely conquered humanity to become the number one aroma in the world. A flavor so special that it must have a molecule: vanillin! Extra-pure Ennallin vanillin comes from natural raw materials that are carefully selected and synthesized on the basis of a natural process, which is fermentation. In line with international regulatory requirements, consumer demand for naturalness, and world production needs, this natural aromatic molecule has elevated Ennolys, a subsidiary of Lesaffre, to the status of essential partner in the market for vanilla aromas for the principal players of the food, perfume and cosmetics industries.
Lesaffre Polska awards the prize of The Swallow ResponsabilityPublished on: March 17, 2016
Lesaffre Polska has implemented an innovative program of Corporate Social Responsibility (CSR) named Lesaffre Prestige Group, in order to support 3 foundations that help sick children. Thanks to the generosity of bakery professionals from all over Poland, over 300 000 zlotys were collected. Lesaffre Polska has awarded the prizes of the Swallows Responsibility to the most generous donors.
All round excellence at the Coupe du Monde de la Boulangerie!Published on: February 16, 2016
For its 9th edition, the Coupe du Monde de la Boulangerie, that took place over 4 days during the EUROPAIN show at Paris Villepinte, brought together the 12 best teams in the world. Lesaffre, the competition’s Official Exclusive Partner, enthusiastically salutes the teams’ professionalism. They gave their all and raised this event to an exceptional level never seen before.
Livendo, Lesaffre’s new sourdough signaturePublished on: January 5, 2016
Lesaffre, quick to break new ground, is now extending its offering on the fast-expanding sourdough market with a new brand and more comprehensive range, structured around 4 product families: starters, live sourdough, devitalized sourdough and sourdough-based preparations. With more than 20 product references in total, Lesaffre thus offers a wide choice of solutions with varied aromatic profiles to stimulate the baker’s imagination and creativity.
Behind the scenes of “gluten free” breadPublished on: December 15, 2015
Concerning food, consumers are constantly in search of wellbeing and taste. Accordingly, for several years, they have been looking for gluten-free products, for reasons of intolerance or by personal choice. However, gluten plays a vital role in the production of bread, thus requiring “gluten-free” bread recipes to be adapted via substitution of ingredients. Lesaffre has thus designed solutions for a result that is the closest possible to bread “with gluten”, based on an innovative method for sensory analysis focusing on texture: the Temporal Dominance of Sensations (TDS) approach.
LHC introduces their organic-certified nutritional yeastPublished on: December 7, 2015
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, is excited to announce that they will be presenting the newest addition to their portfolio of nutritional yeasts: Lynside® NUTRI ORGANIC. In fact, the company recently obtained the « ORGANIC FR-BIO-1 » certification from Ecocert for this product.
The sensory lexicon for crusty breadPublished on: November 19, 2015
Matured wheat aroma, cracker crust, French toasts, gummy texture…sensory vocabulary can often be confusing for baking professionals. Renowned for their sensory expertise, Lempa* and Lesaffre have revealed the much-anticipated booklet ‘Bread word for word’.
Leaf Technologies and Dutch DNA Biotech enter in R&D collaborationPublished on: October 19, 2015
Leaf Technologies and Dutch DNA, a spin-out of TNO, are glad to announce they have entered into a R&D collaboration for the development of a new fungal host for the production of itaconic acid. The ambition of partnership is to reduce the production cost of itaconic acid and enable its broader use as a renewable building block chemical.
Lesaffre acquires a majority shareholding in Gnosis specialized in fermentation ingredientsPublished on: October 1, 2015
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a key global company in the field of yeast and fermentation, announces a majority participation in Gnosis, an Italian company specialising in the development, production and sale of fermentation ingredients for the pharmaceutical, nutraceutical, cosmetic and veterinary industries.
Actisaf, a probiotic to preserve the balance of the cow’s rumenPublished on: September 24, 2015
To meet the growing demands of dairy industry players, from farmers to consumers, not forgetting the feed manufacturers and dairy cooperatives, or the vets and nutritionists advising them, Phileo has developed Actisaf®, the probiotic pro our future generation. By improving health through nutrition, this unique probiotic enhances the herd’s genetic potential by increasing both productivity and milk quality.
Phileo launches the “Program Neonate” dedicated to the management of modern sows and their pigletsPublished on: September 16, 2015
Phileo previewed its “Program Neonate®” dedicated to sows and their piglets at SPACE, the International Livestock Trade Fair (Rennes-France). This entire custom-made programme covers every management stage throughout the productive life of the sow. Designed as a “toolbox”, it allows farmers to choose solutions which best meet their specific needs.The objective is two-fold: to increase the productivity of sows throughout their lives, and to improve the quality of their piglets.
A health claim for Lesaffre Human Care’s ibSium®Published on: August 17, 2015
Lesaffre Human Care is very pleased to announce that its commitment to providing innovative solutions to global health care challenges has been rewarded with the approval of a claim by the Canadian Health Authorities for ibSium®, unique ingredient proven to reduce Irritable Bowel Syndrome Symptoms.
Phileo launches ‘The Farm’, dedicated to animal nutritionPublished on: June 25, 2015
As part of its constant commitment to anticipating future generations’ needs, Phileo Lesaffre Animal Care has launched ’The Farm’, a platform dedicated to scientific expertise and exchange. Its role is to develop innovative solutions to respond to the ethical, sanitary and zootechnical challenges of the future of livestock agriculture.
A probiotic yeast scientifically recognizedPublished on: June 5, 2015
Lesaffre Human Care is launching the first known probiotic yeast to specifically target Irritable Bowel Syndrome (IBS) symptoms. With a clinically proven effect in relieving intestinal problems in individuals with IBS, Lesaffre Human Care’s patented strain of Saccharomyces cerevisiae, CNCM I-3856, is a real breakthrough.
Agrauxine fights against vinestock diseasesPublished on: April 27, 2015
After extending the certification of the biofungicide Esquive WP to two other vinestock diseases (Esca and BDA) in France in 2014, Agrauxine has once again proven its expertise in vineyard protection by sponsoring the Advantage Project, the cost of which is estimated at €4.2M.
Organic baking products by LesaffrePublished on: January 19, 2015
Lesaffre is to break new ground and launch a range of organic baking products.