A ceremony to mark the completion of the extension work at the Guangxi Sungain sitePublished on: July 11, 2019
In the presence of numerous Chinese officials, Lesaffre celebrated the completion of the extension work at its production site, ideally located in the city of Chongzuo, China’s sugar capital. Lesaffre is proud to be contributing to the development of a circular economy through its close cooperation with the sugar industry in Guangxi province.
On 13 June, Lesaffre’s CEO Antoine Baule opened the ceremony to mark the completion of the extension work at the Guangxi Sungain site in the presence of Fabrice Lesaffre, a member of the Lesaffre & Co Executive Board, of Jean-Philippe Poulin, President of the China Baking Region,
Agrauxine inaugurates its new head office and laboratories on the “vegetal campus” at Beaucouzé, FrancePublished on: July 3, 2019
On Tuesday 2 July, 2019, Agrauxine inaugurated a new head office with 1,400 sq. m. of space, dedicated to R&D on the “vegetal campus” at Beaucouzé, France. With innovation at the core of its development strategy, Agrauxine is doubling the surface area of its laboratories to give itself the means to achieve its goals.
Research and innovation at the core of its development strategy
Agrauxine has entirely redesigned its head office and its space dedicated to R&D, located until now a few hundred metres away. They have doubled the surface area of the new laboratory, and it now offers
A new research platform for LesaffrePublished on: May 16, 2019
A new research platform for Lesaffre
As a global key player in the field of yeast and fermentation products, Lesaffre is continuing its investments in research and development and has just inaugurated a new research platform dedicated to in vitro investigations, near Lille.
Fermentation, our history, but also our future!
Whether in breadmaking or in the fields of taste & food pleasure, well-being & health or biotechnology, Lesaffre has been relying for many years on its fermentation expertise to develop innovative solutions for its customers. With its state-of-the-art research facilities, the new In Vitro platform will enable Lesaffre to
Ennolys optimizes its waste managementPublished on: April 30, 2019
Ennolys optimizes its waste management
Extension of the treatment plant, development of the waste storage area, reduction of transport and waste handling… Ennolys optimizes its waste management, especially in anticipation of the future extension of the fermentation workshop.
With the increase of production capacity, the environmental impacts of the site should be taken into consideration. Vanillin production is generating waste that has up until now been sent for energy recovery (replacing conventional fuel) at a subcontractor site. Now this waste will be handled internally, it will be distilled in the extension of the vanillin workshop, after which 90% will be
Lesaffre opens a new Baking Center™, 100% dedicated to its industrial customers, in Vienna, AustriaPublished on: April 10, 2019
Lesaffre opens a new Baking Center™, 100% dedicated to its industrial customers, in Vienna, Austria
As global key player in the field of yeasts and fermentation products, Lesaffre is opening a new type of Baking Center™ in Austria, entirely dedicated to industrial baking. Strategically located in the heart of Europe, its mission is to support the group’s industrial customers in the development of new products and processes. It was officially inaugurated on Tuesday 9th of April, in the presence of Antoine Baule, CEO of Lesaffre.
Enhanced industrial expertise
The latest addition to an international network of more than 40
Lesaffre Ibérica inaugurates a sourdough production workshop at ValladolidPublished on: April 5, 2019
Lesaffre Ibérica inaugurates a sourdough production workshop at Valladolid
Lesaffre’s subsidiary in Spain and Portugal, Lesaffre Ibérica, is pursuing its strategy of diversification and growth. Last March, the company inaugurated new facilities for sourdough production, thus responding to a growing demand from Spanish and Portuguese bakers.
The investment aims to satisfy the growing demand for sourdough from Spanish and Portuguese bakers. “This new installation incorporates cutting-edge technology resulting from Lesaffre’s knowledge of microorganisms and the fermentation process developed since its creation in 1853,” said Luis Ronda Zuloaga, General Manager of Lesaffre Ibérica.
Consumer demand for quality bread is a challenge
A new logo for Gnosis by LesaffrePublished on: March 20, 2019
A new logo for Gnosis by Lesaffre
Last November, Lesaffre completed the full acquisition of Gnosis, an Italian biotechnology company. As a result, Gnosis and LHC (Lesaffre Human Care, including Omniabios) combined into a single team and a single Business Unit named Gnosis, with a tag line « by Lesaffre », managed by Marc Philouze.
As an innovative global player in the production of yeast, bacteria and pure molecules from fermentation, Gnosis by Lesaffre provides scientifically-proven and sustainably-sourced active ingredients and solutions to customers in the pharmaceutical, nutritional and functional food industries for a wide range of health benefits.
A new visual
The 14th session of International Integration Meeting: a video you should not miss!Published on: February 18, 2019
Enjoy the atmosphere of the 14th session of International Integration Meeting, mixed with the 3rd edition of the CSR awards, with this video.
Once again, this educational and enjoyable meeting help the participants get a better picture of Lesaffre and create their own network. We feel international with 64 colleagues who have travelled from 20 countries, all in one place!
The 3rd edition of the CSR Awards in video!Published on:
From now on, discover the video of the 3rd edition of the CSR Awards!
For 165 years now, Lesaffre has worked hard to create economic value in a way that benefits both society and the environment. Our various operations around bread-making and nutrition & health all aim to better feed and protect the planet we share.
Since 2014, the CSR Awards have been an opportunity to highlight various initiatives that allow each of our divisions to consolidate social development, economic growth and respect for the environment.
Discover the video of the event:
Lesaffre completes the full acquisition of the Italian biotechnology company GnosisPublished on: November 23, 2018
Lesaffre, a key global actor in the field of yeast and fermentation, announces the full acquisition of Gnosis, an Italian biotechnology company specialized in the development, manufacturing and sale of fermentation-derived ingredients and natural finished products for use in the pharmaceutical, nutraceutical, veterinary and cosmetic industries, three years after acquiring a majority shareholding of this company.
Founded in 1989, Gnosis has experienced strong growth since its inception. It now possesses skills and expertise in microbial fermentation and in the recovery and purification of molecules derived from yeasts and bacteria. Gnosis owns two GMP manufacturing sites (Sant Antonino in Switzerland and
Lesaffre at IBA 2018: Discover our new solutions for bakers!Published on: September 10, 2018
From September 15th to 20th, Lesaffre will be at IBA at booth A4.111 to share its new solutions and worldwide expertise. With bread-tasting sessions, daily baking demonstrations, presentations and conferences, Lesaffre’s hub will be one of the main important booths at the IBA fair.
Lesaffre acquires Bakery Ingredients company, Delavau Food PartnersPublished on: July 12, 2018
On July 11th 2018, Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed today.
Biospringer – Lesaffre Culinary Solutions continues expanding and investing in its Strasbourg sitePublished on: July 3, 2018
On Friday 29 June, Antoine Baule, CEO of Lesaffre, and Brice-Audren Riché, Managing Director of Biospringer Worldwide, unveiled new equipment at Biospringer’s Strasbourg site. Since its creation dozens of million euros have been invested in the site, the benefits of which will include increased yeast extract production capacity.
Lesaffre celebrates 30 years of presence in Greece and marks the beginning of a new eraPublished on: June 13, 2018
Lesaffre celebrates 30 years of presence in Greece. More than 200 guests gathered in Athens on Saturday 9th of June 2018 to celebrate the event, in the presence of Lucien Lesaffre, Chairman of the Board and Antoine Baule, CEO of Lesaffre.
When live sourdough gives you back more than expected!Published on: June 5, 2018
Sourdough is on the rise and is fast becoming popular in breadmaking. Bakers want to produce unique sourdough breads with fresh ideas, and expect to deliver breakthrough results to their consumers who are seeking for great tasty, nutritious, sustainable and clean label products. The sourdough model can provide a valuable answer.
Lesaffre participates to the VIIth International Sourdough Symposium in Cork (Ireland) 6-8 June, 2018 and has put itself forward as a Sponsor of the event.