Lesaffre and INRAE extend their collaboration agreement to foster innovation in the fields of food, agriculture and Nutrition & health

Already collaborating with INRAE via its subsidiary Phileo by Lesaffre since 2019, fermentation specialist Lesaffre and INRAE have chosen to extend this collaboration to all of the company’s fields of activity since December 2021. As a result, Lesaffre is now collaborating on more than 20 research projects with several scientific departments of INRAE.

The wide range of collaborations between Lesaffre and more than 15 INRAE research units testifies the relevance and richness of this new extended framework agreement. Indeed, these two major players in research and innovation work together on subjects as structuring as the use of ferments and probiotics for human and animal nutrition or the development of new eco-designed fermentation processes. In addition, more generally, they are conducting joint research projects in the field of biocontrol of plant and/or animal diseases, alternative sources of energy and new tastes and flavors.


“I am delighted to see our links with INRAE strengthen, after a first collaboration initiated in 2019. We share many areas of expertise with INRAE, with fantastic possible synergies. Today, this collaboration involves all of our subsidiaries and businesses. Our group cannot conceive its future without innovating, and consequently, without being collaborative and open to seeking new solutions with external partners,” says Christine M’Rini Puel, Lesaffre’s R&D Director.


“As a targeted research establishment, one of INRAE’s missions is to participate in the development of innovations to respond to societal issues related to the environment, agriculture and food. Working with a company like Lesaffre, in a co-design and co-development approach, allows the institute to share questions, by including in its scientific protocols the technical, economic and environmental dimensions linked to production, processing and distribution. All this with the aim of accelerating the transfer of our results to the service of agro-ecological and food transitions ” adds Carole Caranta, INRAE’s Deputy General Director for Science and Innovation.