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Focus on the bacteria unit at Eurasanté

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.

Joining the Puricenter, which has already been based at the Eurasanté park since 2014, this unit makes it possible to improve the Group’s scientific and technical skills in order to identify bacteria of interest to the company and to propose innovative health and nutrition products.

For several years now, Lesaffre has drawn upon its expertise in the fermentation field to develop new generations of ready-to-use bacterial leavening agents for professionals in the baking industry. Bacteria today constitute a decisive factor in the research being undertaken in the field of human, animal and plant nutrition. With the help of this new unit, the Group intends to enhance its range of “health & wellness” solutions, in line with the market’s requirements, and contribute to bringing about a reduction in the use of antibiotics and pesticides.

With this site on the Eurasanté park, the unit is based in a unique health ecosystem, bringing together a variety of stakeholders. It’s a hotbed of interaction, emulation and collective intelligence, focusing on themes of great importance to our group: health and nutrition…

About Eurasanté and the Nutrition Healthcare Longevity cluster (Nutrition Santé LongévitéNSL)

As a 300-hectare centre of excellence, Eurasanté is a regional showcase devoted to state-of-the-art activities from the biology, health and nutrition sectors.

The Eurasanté park is located on Europe’s largest university hospital campus. It currently includes 170 companies and organisations employing 3300 staff.

Lesaffre is already supporting Eurasanté, particularly through its involvement in the Nutrition Healthcare Longevity cluster via collaborative projects. In this capacity, Lesaffre is part of the Nutrition Healthcare Longevity cluster’s project approval committee.

Examples of so-called “Piave agro” projects (PIAVE: “Projets industriels d’avenir” – future industrial projects):

  •   Life: Selection of new strains, creation of new generation leavening agents. Combined with improvements to fermentation and baking processes, they will make it possible to create a new range of sandwich bread varieties (gluten-free, probiotic, anticholesteremic, improved shelf life).
  • Palomina: A range of native yeast proteins which can be used in place of vegetable and animal proteins. Thanks to a well-balanced amino acid profile, these proteins offer a number of useful applications in products for elderly people and infants. They also make it possible to improve the nutritional and organoleptic characteristics of dishes prepared without animal proteins.
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