By placing fermentation at the heart of its business, Lesaffre is playing a part in employing biotechnology advances for a healthier and more sustainable future. The incredible potential of microorganisms (yeasts, bacteria…) enables Lesaffre to position itself in the markets for bread making, taste and food pleasure, nutrition/health and industrial biotechnology. In each of these fields, Lesaffre’s aim is to compete to better nourish and protect the planet.
Lesaffre’s businesses are organized in 4 clusters :
Consistent with the anticipation and innovation skills that have made its renown, Lesaffre has developed a global offer of baking solutions aimed at craft and industrial bakers.
The offer, composed of fermentation agents (yeast, sourdough) and baking ingredients (improvers, mixes, blends, milling correctors, etc…), is adapted to all kinds of manufacturing processes: straight, frozen, pre-baked, etc…
It represents the sum of its industrial, technical and scientific expertise and contributes further to its renown with its international coverage and an approach founded on the transmission and sharing of knowledge from baker to baker. Through its R&D policy and the technical support of its worldwide Baking Center™ network, Lesaffre works hand-in-hand with baking professionals to cater to new market needs.
Food Taste & Pleasure
Biospringer is a key player and global producer of natural origin yeast ingredients for the food industry.
Its comprehensive products range includes yeast extracts, dried food yeasts, yeast-based flavors and more. Biospringer offers solutions to improve the flavor profile of recipes and participate in the development of healthier everyday consumers’ products. With 8 productions plants, a network of commercial teams and Culinary centers around the world and a team of technologists and R&D, Biospringer brings taste and pleasure to consumers.
Fermentis works with everyone in the world of beer, wine, spirits and other fermented beverages. Its range of products and services covers almost all professional requirements: from safeguarding production to expressing sensory characteristics. Business Unit of Lesaffre, global key player in fermentation and yeasts, Fermentis builds solutions and results upon its talented experts, visionary R&D program, industrial expertise which meets the highest international quality standards and a strong and coherent marketing and communication strategy. Its mission? Become the obvious choice for brewers, winemakers and all producers of fermented beverages, helping them express their inventiveness and creativity.
Ennolys offers biotechnology advances to flavorists, manufacturers in food, perfume and nutraceutical. This Lesaffre’s business unit combines two activities around the expertise of fermentation. Ennolys develops a wide range of natural aromatic molecules, including vanillin. Being very flexible, its industrial tools are able to ensure toll fermentation for a wide range of natural ingredients and ensure their post-treatment. 100 employees worldwide are committed to naturalness, customers’ satisfaction and innovation.
At Gnosis by Lesaffre, we harness the power of microorganisms and biotransformation processes like fermentation to create nutritional actives, probiotics, and nutritional and functional yeasts that benefit human health and wellbeing. We collaborate with nutraceutical and pharmaceutical brands to develop game-changing, on-trend products for their customers.
We support partners globally, from family farmers to major feed industry players, constantly pursuing improved levels of animal health, welfare and productivity within the context of maximum sustainability. We develop tailor-made solutions by mastering microbiota and immunity, based on sound science and trials evidence, helping animal keepers reduce their use of antibiotics to the absolute minimum. Our rich array of proprietary probiotics is designed to address the lifecycle needs of animals across a wide diversity of pets, farm livestock, fish and insects. Let’s act with nature for animal care.
Agrauxine is a key technical and industrial player in the biocontrol, biostimulation and bionutrition. Structured in 2014, Agrauxine is the business unit of Lesaffre dedicated to biosolutions for crops protections. Agrauxine develops, manufactures and commercializes solutions of biocontrol, biostimulation, and bionutrition based on microorganisms or their derivatives.
Today, the company has 60 employees above 3 continents (North America, South America and Europe) more than a quarter of whom are focused on research and technical development. Agrauxine experts to be commercially present in more than 40 countries by the end of 2020.
Procelys aims to support the biotechnology industry by providing nutrients and expertise to improve growth and productivity of microorganisms and cell culture. This Lesaffre’s business unit develops a wide range of specific fermentation nutrients designed for biopharma, food & feed bioingredients, food cultures & probiotics, renewable chemicals and biocontrol industries. Strengthened by being a part of Lesaffre and drawing upon its expertise worldwide, Procelys fosters a strong proximity with its customers.
Leaf benefits from Lesaffre’s expertise to develop fermentation solutions for industrial manufacturers looking to reduce their environmental footprint. Our focus is to offer innovative fermentation solutions to exceed the technical and economical expectations of our partners worldwide.
- Industrial ethanol solutions: A comprehensive range of yeasts and yeast products complemented and supported by our team of technical experts in ethanol production.
- Advanced fermentation services: Development of economically viable fermentation solutions for the substitution of petro-based molecules or the creation of new renewable molecules.
With two production sites in Europe (France and Poland) and more than 50 years’ spray drying experience working with several hundred different products, LIS is a key provider of spray-drying services to ingredient producers. LIS also provides its markets with several gentle drying technologies (continuous vacuum, EPTTM), recognized know-how concerning encapsulation in addition to extensive possibilities for contract mixing and packing services. Finally, with its Powder Studio® in Rennes (France), LIS proposes joint development services to support its clients in the initial phases of developing a drying process: choice of technology, choice of medium or active protective agent, and the characterization of powders according to their applications, etc.