The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the AIPF, has developed a booklet devoted to these sensory properties.
Lesaffre acquires Alltech’s yeast extract facility in Serbia
Published on: February 12, 2018
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, has acquired Alltech’s yeast extract facility in Serbia. The transaction is in line with Alltech’s continued focus on its core business in animal and crop nutrition.
From 3rd to 5th February, the much-anticipated Masters de la Boulangerie organised by Lesaffre, took place, at the heart of the Europain show in Paris. 3 World Master Bakers have been awarded in each specialty of the competition.
On the final straight for the Masters de la Boulangerie!
Published on: January 19, 2018
The countdown has begun: T-15 before the official opening of the eagerly awaited Masters de la Boulangerie! Inspired and fired up, the 18 candidates from across the world are still training for their attempt to win the competition’s Holy Grail – the title of 2018 World Master Baker.
Lesaffre acquires a majority interest in Envera, an innovative US bioscience-based company
Published on: November 17, 2017
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a global key player in the yeasts and fermentation industry today announces the acquisition of a majority interest in Envera.
Lesaffre invests in Intralytix, a US biotechnology company
Published on: July 24, 2017
Intralytix, Inc. announced that it received $17.5 million in new equity funding from Lesaffre, a French family group. This investment marks the beginning of a close collaboration between both companies to develop and commercialize bacteriophage-based products, for various benefits in human health and in other areas of mutual interest.
Lesaffre inaugurates the first Baking Center™ in Southern Africa
Published 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 products
Published 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 Agrauxine
Published 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 Europe
Published 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 Italy
Published 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.