Partnerships and co-development at the heart of Lesaffre’s R&D


Whether in the field of bread-making, human, animal or plant health and nutrition, green chemistry, or biofuels, Lesaffre is thoroughly convinced that learning from one another is an excellent driver of dynamic research and development. Our group participates in product/process co-development projects alongside our clients, contributing our scientific and technological expertise. Lesaffre’s Baking Centers™ and Culinary Centers networks around the world provide fertile ground for this type of collaborative work. These applied science centers give our clients access to cutting-edge research equipment and support and guidance from a panel of specialized experts. All of these provide major leverage when it comes to optimizing recipes and creating new ingredient formulas, products and processes to boost industrial competitiveness.

Innovative products created in cooperation with clients

Developing synergism capable of launching new, innovative products on the market and helping clients better control their manufacturing processes and costs, through high-quality natural ingredients, are the core ideas underlying Lesaffre’s co-development strategy. Many advances in the fields of health and nutrition, not to mention biotechnologies, have been achieved through this collaborative approach. These include Lesaffre’s Gustal and Lynside Pro GI+ yeasts, as well as the Futurol project.

Gustal for bread-making

Through co-development work, Lesaffre and our clients are collectively able to meet the new expectations of consumers and public health authorities, in terms of health, nutrition and balanced diets.
With its aim of reducing salt content in bread, Gustal deactivated baker’s yeast provides a perfect illustration of this. This original yeast now allows artisan bakers to reduce the quantity of salt in their baguettes and other specialty breads by close to 30%, without modifying their rheological properties, and while actually intensifying the taste of the baked bread.

Lynside Pro GI+ for human health

The beneficial role of yeast components in balancing the body’s basic functions (growth, cell metabolism, immune defense and antioxidation) has been scientifically proven. Lynside Pro GI+ was developed to improve the quality of life of people suffering from IBS (irritable bowel syndrome) and other digestive disorders. Clinical studies performed on users have demonstrated this probiotic yeast’s capacity to reduce pain, intestinal discomfort and bloating and to maintain healthy digestive functions.

Futurol, the second-generation biofuel

Faced with the need to reduce our dependence on fossil fuels, Lesaffre is actively invested in developing second generation fuel, which forms the basis of the multi-partner Futurol project. The objective of this large-scale European project relies on the finalization of a cellulosic bioethanol production process using non-food-based raw materials from dedicated agricultural and forestry by-products, waste products and biomass. To this end, Lesaffre is conducting research into the creation of new yeast strains that will optimize the fermentation and ethanol output of all of that biomass’s lignocellulosic sugars. In parallel, the group is also involved in funding the construction of the project’s industrial prototype.

An integrated approach fostering the transfer from project to product

Lesaffre’s co-development strategy benefits from two catalysts for success: the performance of our R&D Department and the resources at our applied science centers. Our network of Baking Center™ now counts 47 technical centers, spread over every continent, working to serve the needs of industries, artisans and retailers along the wheat-flour-bread value chain. These have now been joined by 5 Culinary Center open to agri-food industrialists, providing them with real strategic support focused on actual client issues. They offer a broad array of services directed at applied development: technical support, custom-designed training, technological monitoring, analytical tools, sensory quality assessment labs, and the list goes on.

Research that is open to the world

In a world that is increasingly open and connected, Lesaffre’s R&D takes a firmly international, multidisciplinary, multi-partner approach. For example, more than 570 R&D experts work in close collaboration with some 60 universities and research centers all over the world, as well as world-renowned experts, governments and associations. At the same time, Lesaffre’s R&D is also involved in a number of European projects.

Lesaffre’s partners

  • EMBL – European Molecular Biology Laboratory
  • Paris-Sud University
  • University of Auvergne
  • University of Perugia
  • Polytech Lille
  • Goethe University Frankfurt am Main
  • University of Lorraine -> Mold analysis/development
  • University of Bordeaux II
  • Artois University Institute of Technology (IUT)
  • EZUS Lyon
  • INSA Toulouse
  • Miogemix
  • Shymex
  • VIB
  • INRA (French National Institute for Agricultural Research) -> Interactions between bread textures and taste
  • Nizo Food Research -> Dutch technical center
  • Genfit
  • ANS-Biotech/Analgésia