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.
Lesaffre inaugurates the first Baking Center™ in Southern AfricaPublished on: February 8, 2017
On Wednesday, February 8th, in the presence of Mike Bimha, Minister of Industry and Commerce and Emmerson Mnangagwa, Vice President of Zimbabwe, Antoine Baule, CEO of Lesaffre and Michael Nyabadza, Director of Lesaffre Zimbabwe inaugurate the new Baking Center™ of Lesaffre Zimbabwe, at its Harare site in Workington.
Lesaffre acquires Sensient’s Strasbourg yeast extract food business in order to widen its range of yeast extracts productsPublished on: January 9, 2017
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a global key player in the yeasts and fermentation industry announces the acquisition of Sensient‘s Strasbourg yeast extract food business and yeast extract facility.
The Plant Care Center ™, the new applied science center of AgrauxinePublished on: December 19, 2016
Agrauxine, the Lesaffre Business Unit dedicated to plant care, by developing and manufacturing biocontrol and biostimulation products from microorganisms, has launched its Plant Care Center ™. This “life-size” laboratory, constructed during the course of 2015 in the vicinity of the Lesaffre factory in Argentina, enables Agrauxine to test solutions in the same conditions as those experienced by end users.
Lesaffre is pursuing growth on the baking ingredients market in Western EuropePublished on: December 12, 2016
As part of its ongoing expansion strategy in sourdoughs and baking ingredients market in Western Europe, Lesaffre, a global key player in yeast and fermentation, announces two recent acquisitions: LFI Tollblend Ltd in United Kingdom and Tecno Bakery in Spain.
Lesaffre inaugurates its new industrial investments in ItalyPublished on: December 7, 2016
Lucien Lesaffre, Antoine Baule and Thomas Lesaffre inaugurated the new logistics center at the yeast production site in Sissa Trecasali, Parma. It was also an opportunity for the Group to celebrate its 50 years of presence in Italy.
New US pilot plant opening in Cedar RapidsPublished on: July 5, 2016
The Lesaffre Industrial Department and Lesaffre Yeast Corporation have launched a new American pilot factory in Cedar Rapids, Iowa, to meet the demands of regional business on the front lines.
A pilot unit in Cérences for a new drying technologyPublished on: June 27, 2016
LIS (Lesaffre Ingredients Services), the specialist provider of industrial services in food ingredients, is to inaugurate on Monday 27 June 2016 the pilot platform brought into service at its Cérences plant in Normandy. The result of a collaborative project between CLEXTRAL, DIANA Pet Food, TRIBALLAT and LIS, the EPTTM (Extrusion Porosification Technology) Unit, the first pilot installation of its kind in Europe, will now offer the major names in the food industry an advanced technology that revolutionises conventional drying processes.
Opening of a new facility dedicated to Actisaf® production in Voronezh (Russia)Published on: June 24, 2016
Lesaffre is continuing to diversify in the field of animal nutrition, health and well-being and is investing in a new facility dedicated to the production of Actisaf live yeast at Voronezh Drojjie production plant in Russia.
On Thursday 23 June 2016 in Voronezh, Mr. Viktor Logvinov, the Vice-Governor of Voronezh oblast; Frédéric Modoloni, Minister Counselor of the French Embassy in Moscow; Antoine Baule, CEO of Lesaffre and Frédérique Clusel, Phileo General Manager officially opened the second Actisaf production plant in the World.
Lesaffre Human Care focuses on immune health at VitafoodsPublished on: May 10, 2016
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, will be rolling out its newest proprietary bacterium: LifeinUTM Bacillus subtilis CU1, the most stable probitic for immune support with clinically proven efficacy, at Vitafoods Europe in Geneva (May 10th- 12th).
Ennolys’ natural aroma set to conquest the international marketPublished on: April 22, 2016
The Lesaffre business unit based at Soustons, in France is boosting its production capacities with innovative new developments. Ennolys is developing an extensive range of natural aromatic molecules, including vanillin, which it produces naturally by fermentation. The company now hopes to become an international benchmark. As part of a 20-million euro long-term investment programme, this Friday 22 April 2016 the business will unveil its new industrial tools in the presence of Lesaffre CEO Antoine Baule and Ennolys General Manager Bernard Azaïs.
John Riesch, President & CEO, Lesaffre Yeast Corporation & Red Star Yeast Company elected Chairman of AIB’s Board of TrusteesPublished on: April 14, 2016
John Riesch, President & CEO, Lesaffre Yeast Corporation and Red Star Yeast Company was elected Chairman of AIB’s Board of Trustees at their annual spring meeting in Phoenix, AZ. As Chairman, he will provide leadership for the board and guidance for the direction of AIB International as a whole. Riesch has served on the AIB International Board of Directors and Executive Committee for the past seven years.
Lesaffre Human Care and its product ibSium® among the 3 finalists competing for NutraIngredients “Readers’ Ingredient of the Year” AwardPublished on: March 30, 2016
Lesaffre Human Care is very pleased to announce that its commitment to providing innovative solutions to global health care challenges has been rewarded by being selected as a finalist in the NutraIngredients Awards (NIA) competition.
New offices for Lesaffre do Brasil, in CampinasPublished on: March 4, 2016
Lesaffre do Brasil has opened its corporate offices in Campinas – São Paulo on the 3rd of March 2016, with the presence of Antoine Baule, CEO of Lesaffre and Jonas Donizetti, mayor of Campinas. Present in Brazil for over 25 years, the company offers innovative solutions to professionals in baking and in nutrition and health sectors. During this opening, guests had the chance to visit the new Innovation Centers.