From October 27 to 30, 2025, Lesaffre will participate in the 1st International Conference on Fermented Foods (FEMS) with three researchers from the Lesaffre Institute of Science and Technology (LIST). As a Gold Sponsor of this global event held in Bolzano, Italy, Lesaffre reaffirms its longstanding commitment to fermentation and biotechnology research applied to food.
A major scientific event for fermentation stakeholders
This conference will bring together leading experts, researchers, and industry professionals to explore the many facets of fermentation: an ancient process at the heart of current food and environmental transitions.
Discussions will focus on the challenges and opportunities associated with fermented foods, including sustainability, food safety, nutrition, the valorization of co-products, and the emergence of new protein sources.
For Lesaffre, as a global player in fermentation and microorganisms for over 170 years, this international meeting is a unique opportunity to share our expertise, showcase our innovations, and discuss the prospects offered by applied research.
Three scientific posters illustrate the diversity of Lesaffre’s research
On this occasion, three Lesaffre researchers will present their work through scientific posters that reflect the richness and complementarity of the research projects carried out within the Group.
Precision fermentation and sustainable proteins — Dr. Luciana Jimenez
In a context of transition towards more sustainable protein sources, Luciana Jimenez, Innovation and Technology Transfer Manager, explores the potential of proteins derived from yeast fermentation as an alternative to animal proteins.
Her study compares the nutritional profile, digestibility, and metabolic impact of yeast proteins with those of whey and casein, using in vitro models simulating human digestion and colonic fermentation. Learn more
Fermentation of coffee cherries — Dr. Renaud Toussaint
Controlled fermentation of coffee cherries plays a key role in the sensory quality of the final product. Renaud Toussaint, Head of Biological Collection Management and Industrial Support, and his team evaluated different yeast strains selected for their ability to improve the aromatic profile of coffee.
The results revealed that certain yeasts promote increased aromatic complexity, paving the way for new fermentation practices that produce high-quality, consistent, and distinctive coffees. The fruit of this research led to the launch of the Saf Coffee range by the Fermentis by Lesaffre Business Unit. Learn more
Innovation in bread making — Dr. Maude Dufour
Controlling bread volume remains a key criterion in industrial baking.
Traditionally measured using the Risograph—now unavailable on the market—this assessment requires new approaches.
Maude Dufour, a researcher at the Breadmaking Research & Innovation Center of Excellence, compared three systems for monitoring gas production during dough fermentation: the Risograph, YeastForce (BlueSens, Germany), and the RF Gas Production System (Ankom, USA).
The goal: to identify reliable alternative tools for characterizing yeast fermentation behavior and optimizing the quality of baked goods.
This study illustrates Lesaffre’s commitment to integrating cutting-edge technologies for research and quality control in bread making.
Through its work on sustainable proteins marketed by the Biospringer by Lesaffre Business Unit, coffee fermentation, and mastery of baking processes, the Group demonstrates our ability to innovate in order to meet major global food challenges—sustainability, quality, nutrition, and pleasure.