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.
Lesaffre Yeast Corporation Opens New Baking Ingredients Blending PlantPublished 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 EgyptPublished 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 TunisiaPublished 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 croissant has also its own languagePublished on: March 1, 2018
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 SerbiaPublished 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.
Discover the 2018 World Master Bakers!Published on: February 9, 2018
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 companyPublished 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.
LIS Polska is conquering the European marketPublished on: October 10, 2017
The LIS France subsidiary based in Legnica, (Poland) is boosting its production capacity.
Lesaffre officially opens a new Baking Center™ in ItalyPublished on: October 3, 2017
On Tuesday 3 October 2017, Thomas Maréchal, General Manager of Lesaffre Italia, officially opened the new Baking Center™ at the Sissa Trecasali production site in Parma.
Lesaffre joins the Protéines France consortiumPublished on: September 28, 2017
Lesaffre has joined the Protéines France consortium, whose projects concerning the growth of the protein sector are supported by the government.
Lesaffre invests in Intralytix, a US biotechnology companyPublished on: July 24, 2017
Intralytix, Inc. announced that it received $17.5 million in new equity funding from Lesaffre, a French family group. This investment marks the beginning of a close collaboration between both companies to develop and commercialize bacteriophage-based products, for various benefits in human health and in other areas of mutual interest.
Lesaffre Yeast Corporation breaks ground on new baking ingredients blending plantPublished on: May 4, 2017
With the new baking ingredients blending plant in Cedar Rapids-IA, Lesaffre Yeast Corporation, the US’ subsidiary, brings complete line of baking ingredient blends SafPro® to North American bakers.
Lesaffre inaugurates the first Baking Center™ in Southern AfricaPublished on: February 8, 2017
On Wednesday, February 8th, in the presence of Mike Bimha, Minister of Industry and Commerce and Emmerson Mnangagwa, Vice President of Zimbabwe, Antoine Baule, CEO of Lesaffre and Michael Nyabadza, Director of Lesaffre Zimbabwe inaugurate the new Baking Center™ of Lesaffre Zimbabwe, at its Harare site in Workington.
Lesaffre acquires Sensient’s Strasbourg yeast extract food business in order to widen its range of yeast extracts productsPublished on: January 9, 2017
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a global key player in the yeasts and fermentation industry announces the acquisition of Sensient‘s Strasbourg yeast extract food business and yeast extract facility.
The Plant Care Center ™, the new applied science center of AgrauxinePublished on: December 19, 2016
Agrauxine, the Lesaffre Business Unit dedicated to plant care, by developing and manufacturing biocontrol and biostimulation products from microorganisms, has launched its Plant Care Center ™. This “life-size” laboratory, constructed during the course of 2015 in the vicinity of the Lesaffre factory in Argentina, enables Agrauxine to test solutions in the same conditions as those experienced by end users.
Lesaffre is pursuing growth on the baking ingredients market in Western EuropePublished on: December 12, 2016
As part of its ongoing expansion strategy in sourdoughs and baking ingredients market in Western Europe, Lesaffre, a global key player in yeast and fermentation, announces two recent acquisitions: LFI Tollblend Ltd in United Kingdom and Tecno Bakery in Spain.
Lesaffre inaugurates its new industrial investments in ItalyPublished on: December 7, 2016
Lucien Lesaffre, Antoine Baule and Thomas Lesaffre inaugurated the new logistics center at the yeast production site in Sissa Trecasali, Parma. It was also an opportunity for the Group to celebrate its 50 years of presence in Italy.
New US pilot plant opening in Cedar RapidsPublished on: July 5, 2016
The Lesaffre Industrial Department and Lesaffre Yeast Corporation have launched a new American pilot factory in Cedar Rapids, Iowa, to meet the demands of regional business on the front lines.
A pilot unit in Cérences for a new drying technologyPublished on: June 27, 2016
LIS (Lesaffre Ingredients Services), the specialist provider of industrial services in food ingredients, is to inaugurate on Monday 27 June 2016 the pilot platform brought into service at its Cérences plant in Normandy. The result of a collaborative project between CLEXTRAL, DIANA Pet Food, TRIBALLAT and LIS, the EPTTM (Extrusion Porosification Technology) Unit, the first pilot installation of its kind in Europe, will now offer the major names in the food industry an advanced technology that revolutionises conventional drying processes.
Opening of a new facility dedicated to Actisaf® production in Voronezh (Russia)Published on: June 24, 2016
Lesaffre is continuing to diversify in the field of animal nutrition, health and well-being and is investing in a new facility dedicated to the production of Actisaf live yeast at Voronezh Drojjie production plant in Russia.
On Thursday 23 June 2016 in Voronezh, Mr. Viktor Logvinov, the Vice-Governor of Voronezh oblast; Frédéric Modoloni, Minister Counselor of the French Embassy in Moscow; Antoine Baule, CEO of Lesaffre and Frédérique Clusel, Phileo General Manager officially opened the second Actisaf production plant in the World.
Lesaffre Human Care focuses on immune health at VitafoodsPublished on: May 10, 2016
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, will be rolling out its newest proprietary bacterium: LifeinUTM Bacillus subtilis CU1, the most stable probitic for immune support with clinically proven efficacy, at Vitafoods Europe in Geneva (May 10th- 12th).
Ennolys’ natural aroma set to conquest the international marketPublished on: April 22, 2016
The Lesaffre business unit based at Soustons, in France is boosting its production capacities with innovative new developments. Ennolys is developing an extensive range of natural aromatic molecules, including vanillin, which it produces naturally by fermentation. The company now hopes to become an international benchmark. As part of a 20-million euro long-term investment programme, this Friday 22 April 2016 the business will unveil its new industrial tools in the presence of Lesaffre CEO Antoine Baule and Ennolys General Manager Bernard Azaïs.
John Riesch, President & CEO, Lesaffre Yeast Corporation & Red Star Yeast Company elected Chairman of AIB’s Board of TrusteesPublished on: April 14, 2016
John Riesch, President & CEO, Lesaffre Yeast Corporation and Red Star Yeast Company was elected Chairman of AIB’s Board of Trustees at their annual spring meeting in Phoenix, AZ. As Chairman, he will provide leadership for the board and guidance for the direction of AIB International as a whole. Riesch has served on the AIB International Board of Directors and Executive Committee for the past seven years.
Lesaffre Human Care and its product ibSium® among the 3 finalists competing for NutraIngredients “Readers’ Ingredient of the Year” AwardPublished on: March 30, 2016
Lesaffre Human Care is very pleased to announce that its commitment to providing innovative solutions to global health care challenges has been rewarded by being selected as a finalist in the NutraIngredients Awards (NIA) competition.
New offices for Lesaffre do Brasil, in CampinasPublished on: March 4, 2016
Lesaffre do Brasil has opened its corporate offices in Campinas – São Paulo on the 3rd of March 2016, with the presence of Antoine Baule, CEO of Lesaffre and Jonas Donizetti, mayor of Campinas. Present in Brazil for over 25 years, the company offers innovative solutions to professionals in baking and in nutrition and health sectors. During this opening, guests had the chance to visit the new Innovation Centers.
A young Dutchwoman is crowned World Young Bakery Hopeful!Published on: February 8, 2016
On 5th February 2016, as the Europain show opened at Paris Villepinte, the first world final of the new Lesaffre competition, ‘Young Bakery Hopefuls©’, took place. A winner was selected and a special food critic’s prize was also awarded.
Purchase agreement between Lesaffre Česko and KontinuaPublished on: February 1, 2016
Lesaffre Česko, a.s., and Kontinua – zlepšující přípravky s.r.o., would like to inform you that on 1 February 2016, Lesaffre Česko signed the agreement for the sale and purchase of shareholdings in Kontinua – zlepšující přípravky on the basis of which Lesaffre Česko has become a 100% owner of Kontinua – zlepšující přípravky.
Lesaffre invites you on a world tour at Europain!Published on: January 22, 2016
For more than 2 years, through the Louis Lesaffre Cup, Lesaffre has accompanied most of the teams who will participate in the Coupe du Monde de la Boulangerie. As Official Exclusive Partner of this event, Lesaffre invites you to be at this competition of the world’s best bakers during the EUROPAIN show that will take place at Paris Villepinte from the 5th to the 9th February 2016 (Hall 5 – Le Cube).
5 Lesaffre innovations to be discovered at Europain 2016Published on: January 12, 2016
Innovation is the focus of Lesaffre’s development. At Europain 2016 (5 – 9 February at Paris Nord – Villepinte), the group will be showcasing no less than 5 new developments structured around 5 strong market trends: Taste, Tradition, Snacking, Gluten-free and Organic.
A new identity for Bio Springer Biotec : ProcelysPublished on: December 15, 2015
In order to strengthen its corporate image, Bio Springer Biotec has reviewed its brand identity and has changed its name. With Procelys, the Lesaffre business unit, underlines its activities and its ambitions in all sectors of the fermentation nutrients industry worldwide.
A new look for BiospringerPublished on: November 27, 2015
Biospringer, the yeast ingredient specialist, has introduced a new look for its logo, which has been strategically redesigned to reflect its mission of providing solutions, using natural ingredients to improve food taste and sensory qualities around the world.
Asia Pacific selection : the results are in !Published on: November 18, 2015
Congratulations to China and South Korea who won podium places, marking the end of the 4th edition of the Louis Lesaffre Cup. These 2 teams join the 7 teams from the previous selections who will go to the Coupe du Monde de la Boulangerie. The SIAL INTERFOOD show, in Jakarta, was the setting for these tests of strength, where passion, adrenalin and creativity came together before the eyes of a very excited jury.
50 Years of Lesaffre Research and DevelopmentPublished on: November 12, 2015
Lesaffre is celebrating the fiftieth anniversary of its Research and Development department. Research, innovation and co-development have always been at the heart of the Group’s strategy over the past 50 years.
New partnership in China between Lesaffre & Sungain GroupPublished on: November 2, 2015
Lesaffre signs an agreement to acquire a majority shareholding in Chinese companies, Guangxi Sungain Yeast and Guangxi Sungain Biological Technology.
Pursuing its expansion strategy on Chinese market, Lesaffre, a key global company in the field of yeast and fermentation, has signed an agreement with the Chinese family group Guangxi Sungain Sugar.
Safisis becomes EnnolysPublished on: October 30, 2015
To uphold its expertise in producing natural ingredients via biotechnology, the company Safisis is changing its name to Ennolys. Given its accelerating development, this Lesaffre subsidiary wanted to symbolise its dynamic upturn through a corporate image that would reflect its activities and ambitions more accurately.
The spotlight turns to Asia, the final stage in the Louis Lesaffre CupPublished on: October 16, 2015
While Africa Mediterranean, the Americas and Europe are just beginning to get their breath back, it’s now Asia’s turn to make its mark in the wonderful Louis Lesaffre Cup adventure. For this final stage, the SIAL INTERFOOD Show in Jakarta, capital of Indonesia and a symbol of modernity, will welcome the candidates from 11th to 14th November 2015.
Lesaffre Human Care announces the North American launch of ibSium®Published on: October 9, 2015
Lesaffre Human Care announces the North American launch of ibSium®, its unique ingredient for managing GI discomfort. “The North American launch is an important landmark in this very busy year for Lesaffre Human Care”, said Sandrine Cuisenier, Global Marketing Manager for Lesaffre Human Care. “ibSium may be used in any product intended to support digestive health, including dietary supplements and functional foods, and we expect it to have significant market impact.”
Lesaffre, partner of the World forum for a responsible economyPublished on: October 6, 2015
Lesaffre will be at the World Forum for a Responsible Economy, which will take place October 20-22 at the Nouveau Siècle in Lille, France. This 9th edition, under the “The new path to growth starts here” banner, will bring together over 200 symbolic figures from all around the world over 3 days to share their solutions and best practices in order to promote a new economic, societal and social model.
The Fermentis logo has had a makeover!Published on: September 29, 2015
After reworking the Fermentis brand architecture in 2014, the BU now has a new logo that fits perfectly with Fermentis’s new strategic direction and its vision to “(be) the obvious choice for beverage fermentation”.
The Agrauxine logo at the heart of plant nutrition and healthPublished on: September 24, 2015
The new Agrauxine logo was designed to symbolize its business activities : plants biocontrol and biostimulation.
The Netherlands, Russia and France stand proud on the Louis Lesaffre podiumPublished on: September 2, 2015
The Netherlands, Russia and France won the Louis Lesaffre cup, thereby bagging their tickets for the Coupe du Monde de la Boulangerie. Following on from the previous competitions, the Europe selection delighted the baking world with impressive creations that showed technical prowess and innovation.
Lesaffre France : Choosing bread improvers has never been easier!Published on: August 4, 2015
Improvers are essential to bread-making, where bread characteristics are closely linked to the methods used and the desired results. This is so true that it is sometimes difficult to find the right one. Lesaffre Solution Expert is new software that lets French bakers and pastry chefs choose the best Lesaffre improver.
Clextral, DIANA Pet Food, LIS and Triballat-Noyal have joined forces to install an EPT™ pilot in Europe.Published on: July 21, 2015
Clextral, DIANA Pet Food, LIS and Triballat-Noyal have joined forces to install an EPT™ pilot in Europe.
Clextral, DIANA Pet Food, LIS and Triballat-Noyal have worked for several months on setting up an EPT pilot in Europe. This partnership will soon lead to the creation of a Research & Development line based in Western France (Cérences ‐ Manche) in the premises of LIS.
EPT, a new drying technology
EPT™ (which means Extrusion Porosification Technology) is a new drying technology and breakthrough innovation developed and patented by Clextral, a division of Groupe Legris Industries.
This process consists in producing new generation
A new logo for LISPublished on: July 9, 2015
LIS (Lesaffre Ingrédients Services) has adopted a new visual identity in line with its values and goals. Resolutely modern, more pared down and with a new colour scheme, the logo of the food ingredient drying experts has had a complete makeover.
The Louis Lesaffre Cup continues its world tour: next stop France!Published on: July 7, 2015
The Louis Lesaffre Cup Europe selection is fast approaching. It will take place from 24th to 28th August in the north of France, at the Lesaffre headquarters. The Baking Center™ that will host this selection is the flagship of the Lesaffre Baking Center™ network.
Canada and Brazil take their places on the Louis Lesaffre Cup podium!Published on: June 11, 2015
And, it’s a wrap! Canada and Brazil have won the Louis Lesaffre Cup, thereby winning their tickets for the Coupe du Monde la Boulangerie. The Americas zone competition challenges set the scene for an emotionally charged event, and beautiful creations.
Louis Lesaffre Cup: the Americas zone takes to the stage!Published on: May 28, 2015
The international selections for the Louis Lesaffre Cup, for the Americas zone, will continue in Argentina, from 29th May to 4th June.
Inauguration of new evaporator in our factory at ValladolidPublished on: May 6, 2015
On Wednesday 6th of May we inaugurated at Valladolid factory the new facilities for evaporation and crystallization of vinasses. The new facilities reduced the environmental impact of our activities, increase flexibility in our production process and allow us to produce new co-products to market in animal nutrition and fertilizer markets.
Inauguration of the new Biospringer drying towerPublished on: April 28, 2015
Lesaffre is continuing to diversify in the field of animal nutrition, health and well-being, investing in a third drying tower dedicated to parietal fractions of yeast, at our Bio Springer site in Strasbourg.
Louis Lesaffre Cup: Africa Mediterranean zonePublished on: April 17, 2015
After five days of fierce competition at the Lesaffre MECA Region Baking Center™ in Istanbul, the Louis Lesaffre Cup jury delivered its verdict.
Lesaffre.com has a new look !Published on: April 1, 2015
It has been entirely reworked to reflect the full diversity of the group’s activities, in a more modern, user-friendly format.
The Louis Lesaffre Cup 4th editionPublished on: March 15, 2015
Istanbul, Turkey, is the location for the first stage of Louis Lesaffre Cup international selections, dedicated to the Africa Mediterranean zone.
LFA has been reborn under the name PHILEOPublished on: January 28, 2015
On January 27, 2015, the Lesaffre animal care business unit will officially take the name of PHILEO.
Nominations at LesaffrePublished on: October 28, 2014
In January 2014, Carmen Arruda joined Lesaffre as General Manager for Research & Development. In March 2014, Jérôme Ronze joined Lesaffre as as Group CFO.
Lesaffre is pursuing growth on multiple frontsPublished on: February 2, 2014
At a press conference held on Thursday 6 February, Antoine Baule, CEO of Lesaffre, presented the company’s development ambitions