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SIL (Société Industrielle Lesaffre) : the world’s largest yeast factory

Dried instant yeast, a flagship invention from Lesaffre

Animal well-being : How is Lesaffre improving it ?

The vanillin of Ennolys or how to reduce the sugar rate in bakery and pastry products

A natural probiotic to reduce the symptoms of the irritable bowel syndrome

Lesaffre improves the taste of prepared foods in a natural way

Biofuel: our ecological alternative

The 20th anniversary of the Saccharomyces cerevisiae yeast genome

The Farm Phileo’s concrete response to future global challenges : Interview of its director, Jean-Philippe Marden

Bacillus subtilis CU1’ effects on the immune system raised the interest of the scientific community

Ennallin, the natural vanillin that meets the demand for naturalness

Lesaffre Polska awards the prize of The Swallow Responsability

Livendo, Lesaffre’s new sourdough signature

Behind the scenes of “gluten free” bread

LHC introduces their organic-certified nutritional yeast

The sensory lexicon for crusty bread

Leaf Technologies and Dutch DNA Biotech enter in R&D collaboration

Lesaffre acquires a majority shareholding in Gnosis specialized in fermentation ingredients

Actisaf, a probiotic to preserve the balance of the cow’s rumen

Phileo launches the “Program Neonate” dedicated to the management of modern sows and their piglets

A health claim for Lesaffre Human Care’s ibSium®

Phileo launches ‘The Farm’, dedicated to animal nutrition

A probiotic yeast scientifically recognized

Agrauxine fights against vinestock diseases

Organic baking products by Lesaffre