Opening of the first Baking Center™ of West Africa in Ivory CoastPublished on: January 28, 2020
On Tuesday, 28th of January 2020, Lesaffre inaugurated the Baking Center™ of its subsidiary Lesaffre Ivoire in Abidjan in the presence of Mr David Jousselme, Director of the Lesaffre Overseas region and Mr Gilles Huberson Ambassador of France in Ivory Coast. This new Baking Center™, the first of its kind in West Africa, aims to support customers in this region in the development of their expertise and new innovative bread-making solutions.
A technological innovation centre at the service of bread making activity
In order to be ever closer to its customers and to meet growing demand in West Africa,
A new research platform for Lesaffre (PR)Published on: May 16, 2019
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.
Lesaffre opens a new Baking Center™, 100% dedicated to its industrial customers, in Vienna, Austria (PR)Published on: April 10, 2019
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.
Lesaffre Iberica inaugurates a sourdough production workshop at Valladolid (PR)Published on: April 5, 2019
Lesaffre Iberica inaugurates a sourdough production workshop at Valladolid (PR)
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.
Lesaffre completes the full acquisition of the Italian biotechnology company Gnosis (PR)Published on: November 23, 2018
Lesaffre 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.
Lesaffre acquires Bakery Ingredients company, Delavau Food Partners (PR)Published on: July 12, 2018
Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed on July 11th.
Biospringer – Lesaffre Culinary Solutions continues expanding and investing in its Strasbourg site (CP)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 (PR)Published on: June 12, 2018
Lesaffre, a global key player in yeast and fermentation, 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.
Lesaffre Yeast Corporation Opens New Baking Ingredients Blending Plant (PR)Published on: May 17, 2018
Cedar Rapids, IA — 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 (PR)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 (PR)Published on: April 11, 2018
Lesaffre, a global key player in the yeast and fermentation products, 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.
Lesaffre acquires Alltech’s yeast extract facility in Serbia (PR)Published on: February 12, 2018
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a global key player in the yeast and fermentation industry, has acquired Alltech’s yeast extract facility in Serbia.
Lesaffre acquires a majority interest in Envera, an innovative US bioscience-based company (PR)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.
LIS Polska is conquering the European market (PR)Published 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 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 opens new Asia Pacific regional hub in SingaporePublished on: May 16, 2017
Lesaffre, a French family-owned company with more than 160 years of history and a global key player in yeasts and fermentation products, has set up a new expertise hub in Singapore.
Lesaffre Yeast Corporation breaks ground on new baking ingredients blending plantPublished on: May 2, 2017
Lesaffre Yeast Corporation broke ground on a new state-of-the-art blending facility in Cedar Rapids. Construction of the foot facility has begun and is scheduled to reach completion at the start of 2018.
Lesaffre inaugurates the first Baking Center™ in Southern AfricaPublished on: February 8, 2017
On Wednesday, February 8th, Antoine Baule, CEO of Lesaffre, Michael Nyabadza, Director of Lesaffre Zimbabwe and Bernard Laguerre, General manager of Lesaffre Zimbabwe, inaugurate the new Baking Center™ 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.
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 a series of industrial investments and celebrates 50 years of presence in ItalyPublished on: December 6, 2016
Lesaffre inaugurates a series of industrial investments and celebrates 50 years of presence in Italy
Lucien Lesaffre, Chairman of the board of directors of Lesaffre, Antoine Baule, CEO of Lesaffre and Thomas Lesaffre, general manager of Lesaffre Italy, inaugurate the new logistics center at the yeast production site in Sissa Trecasali, Parma. It is also an opportunity for Lesaffre to celebrate 50 years of industrial presence in Italy.
Read the article : https://lesaffre.com/lesaffre-industrial-investments-italy/
Two nominations at LesaffrePublished on: December 1, 2016
David Jousselme becomes the new managing director of the company Société Industrielle Lesaffre (SIL), based at Marcq en Baroeul, France. Vincent Saingier becomes director of Western Europe Region at Lesaffre, for yeast and baking ingredients.
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
Opening of a new facility dedicated to Actisaf® production in Voronezh (Russia)
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.
Meiogenix and Lesaffre collaborate to improve industrial yeast strains’ performancePublished on: June 7, 2016
Meiogenix and Lesaffre enter into a collaboration agreement to develop improved industrial yeast strains using Meiogenix’s recombination technologies. The PhoeniX technology developed by Meiogenix controls the process of natural meiotic recombination and generates efficiently non–GM recombined yeast cells particularly for industrial strains where meiosis is impeded.
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
Lesaffre Human Care focuses on immune health at VitafoodsPublished on: April 18, 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).
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.
Bacillus subtilis CU1’ effects on the immune system raised the interest of the scientific communityPublished on: March 15, 2016
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, is proud to report that Bacillus subtilis CU1’ health benefits were recognized by the scientific community in a newly published peer-reviewed paper written by a team of researchers from the University of Bordeaux, Biofortis-Mérieux NutriSciences, Paris 7 University and Lesaffre Human Care.
New corporate office for Lesaffre, in Campinas-São Paulo, BrazilPublished on: March 4, 2016
Lesaffre, acteur mondial de référence dans le domaine des levures et de la fermentation basé en France, inaugure un bureau corporate à Campinas, au Brésil le 3 mars 2016, en présence d’Antoine Baule, CEO de Lesaffre et Jonas Donizetti, maire de Campinas.
All round excellence at the Coupe du Monde de la Boulangerie!Published on: February 16, 2016
For its 9th edition, the Coupe du Monde de la Boulangerie, that took place over 4 days during the EUROPAIN show at Paris Villepinte, brought together the 12 best teams in the world. Lesaffre, the competition’s Official Exclusive Partner, enthusiastically salutes the teams’ professionalism. They gave their all and raised this event to an exceptional level never seen before.
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.
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.
Livendo, Lesaffre’s new sourdough signaturePublished on: January 5, 2016
Lesaffre, quick to break new ground, is now extending its offering on the fast-expanding sourdough market with a new brand and more comprehensive range, structured around 4 product families: starters, live sourdough, devitalized sourdough and sourdough-based preparations. With more than 20 product references in total, Lesaffre thus offers a wide choice of solutions with varied aromatic profiles to stimulate the baker’s imagination and creativity.
A new identity for Bio Springer Biotec : ProcelysPublished on: December 15, 2015
In order to strengthen its corporate image, Bio Springer Biotec decided to review its brand identity to underline its activities and its ambitions in all sectors of the fermentation nutrients industry worldwide.
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.
Lesaffre Human Care to introduce their newly organic-certified nutritional yeast at FIE 2015Published on: November 17, 2015
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, is excited to announce that they will be presenting the newest addition to their portfolio of nutritional yeasts at the upcoming FIE in Paris: Lynside® NUTRI ORGANIC. In fact, the company recently obtained the « ORGANIC FR-BIO-1 » certification from Ecocert1 for this product.
Louis Lesaffre Cup: Make way for the Asia jury!Published on: November 5, 2015
The candidates for the Asia selection will soon launch themselves into the Louis Lesaffre Cup challenges, under the watchful eyes of an exceptional jury: renowned professionals, international bakery experts, yet also familiar with the rigours and requirements of the competition. This jury will be supported by William WONGSO, as Food Critic.
New partnership Lesaffre/Sungain in ChinaPublished on: November 2, 2015
Lesaffre signs an agreement to acquire a majority shareholding in Chinese companies, Guangxi Sungain Yeast and Guangxi Sungain Biological Technology.
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.
A new look for BiospringerPublished on: October 26, 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.
Leaf Technologies and Dutch DNA Biotech enter in R&D collaborationPublished on: October 19, 2015
Leaf Technologies and Dutch DNA, a spin-out of TNO, are glad to announce they have entered into a R&D collaboration for the development of a new fungal host for the production of itaconic acid.
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 6, 2015
Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human care markets, 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 acquires a majority shareholding in GnosisPublished on: October 1, 2015
As part of its ongoing expansion strategy in nutrition and health, Lesaffre, a key global company in the field of yeast and fermentation, announces a majority participation in Gnosis, an Italian company specialising in the development, production and sale of fermentation ingredients for the pharmaceutical, nutraceutical, cosmetic and veterinary industries.
The world is evolving, Fermentis alsoPublished on: September 29, 2015
After revamping its brand architecture in 2014, Fermentis designed a new logo fitting perfectly with its new strategic direction and vision: (be) the obvious choice for beverage fermentation.
A new campaign for Actisaf, Phileo’s flagship solution for the dairy industryPublished on: September 23, 2015
To meet the growing demands of dairy industry players, from farmers to consumers, not forgetting the feed manufacturers and dairy cooperatives, or the vets and nutritionists advising them, Phileo has developed Actisaf®, the probiotic pro our future generation. By improving health through nutrition, this unique probiotic enhances the herd’s genetic potential by increasing both productivity and milk quality.
Phileo launches the “Program Neonate” dedicated to the management of modern sows and their pigletsPublished on: September 16, 2015
Phileo previewed its “Program Neonate®” dedicated to sows and their piglets at SPACE 2015, the International Livestock Trade Fair (Rennes-France). This entire custom-made programme covers every management stage throughout the productive life of the sow. Designed as a “toolbox”, it allows farmers to choose solutions which best meet their specific needs.
The objective is two-fold: to increase the productivity of sows throughout their lives, and to improve the quality of their piglets.
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.
ibSium®, the company’s Unique Ingredient Proven to Help reduce IBS SymptomsPublished on: August 17, 2015
Lesaffre Human Care is very pleased to announce that its commitment to providing innovative solutions to global health care challenges has been rewarded with the approval of a claim by the Canadian Health Authorities.
LIS is going to install an EPT™ pilot in Europe.Published on: July 21, 2015
Clextral, DIANA Pet Food, LIS (Lesaffre Ingrédients Services) and Triballat‐Noyal have worked for several months on setting up an EPTTM 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.
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 CenterTM
that will host this selection is the flagship of the Lesaffre Baking CenterTM network.
Phileo launches ‘The Farm’, a project dedicated to animal nutritionPublished on: July 6, 2015
As part of its constant commitment to anticipating future generations’ needs, Phileo Lesaffre Animal Care has launched ’The Farm’, a platform dedicated to scientific expertise and exchange. Its role is to develop innovative solutions to respond to the ethical, sanitary and zootechnical challenges of the future of livestock agriculture. The launch ceremony took place on Monday 22 June 2015 in Seysses, near Toulouse.
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.
A probiotic yeast scientifically recognized at Lesaffre Human CarePublished on: June 8, 2015
A probiotic yeast scientifically recognized
Lesaffre Human Care is launching the first known probiotic yeast to specifically target Irritable Bowel Syndrome (IBS) symptoms.
The Louis Lesaffre Cup continues: 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. Make a date to feel the heat from this second stage… in a Latino atmosphere!
Inauguration of the new Biospringer drying tower in StrasbourgPublished on: May 19, 2015
Lesaffre is continuing to diversify in the field of animal nutrition, health and well-being, investing in a third drying tower dedicated
A leading event for the world’s greatest bakersPublished on: April 17, 2015
After five days of fierce competition at the Lesaffre MECA Region Baking Center™ in Istanbul, the Louis Lesaffre Cup jury, presided over by Pierre Zimmermann, delivered its verdict by declaring Turkey and Mauritius winners of the Louis Lesaffre Cup Africa Mediterranean zone.
Lesaffre.com has a new lookPublished 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. On the schedule: new countries taking part, reworked challenges, more modern means of communication… but still the same urge to win!
Organic by LesaffrePublished on: February 4, 2015
Lesaffre is to break new ground and launch a range of organic baking products to help bakers
produce top-quality organic bread in line with European regulations. The ‘Biorganic’ label includes
yeast, sourdough and bread improvers in its range. Lesaffre products with their unrivaled quality
and brand guarantee, are now available in an organic version. Simply organic!
Lesaffre Feed Additives has been reborn under the name “Phileo”Published on: February 3, 2015
On Tuesday, January 27, 2015, the Lesaffre animal care business unit will officially take the name of PHILEO. This new name and branding is also accompanied by the creation of a website, www.phileo-lesaffre.com.