Lesaffre completes the full acquisition of the Italian biotechnology company Gnosis
Published 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.
Biospringer – Lesaffre Culinary Solutions continues expanding and investing in its Strasbourg site
Published 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 era
Published 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.
Lesaffre Yeast Corporation Opens New Baking Ingredients Blending Plant
Published on: May 17, 2018
With participation from customers, suppliers, public officials, and Lesaffre’s CEO Antoine Baule, Lesaffre formally opened its state-of-the-art blending facility in Cedar Rapids, Iowa today with a ribbon-cutting ceremony.
Lesaffre officially opens a new Baking Center™ in Egypt
Published on: May 4, 2018
On Thursday 3rd of May 2018, in the presence of The French Embassy in Egypt, Mr. Antoine Baule, CEO of Lesaffre and Walid Nasef – General Manager of Lesaffre Egypt, officially opened the new Baking Center™of Lesaffre Egypt in Cairo.
Lesaffre announces the acquisition of a majority shareholding in the yeast producer Rayen Food Industries, in Tunisia
Published on: April 11, 2018
Lesaffre has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia, specialised in the production of baker’s yeast. This acquisition is in line with Lesaffre’s goal of strengthening its presence on the African continent and ensuring greater proximity to its clients.
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.