How can our pets help the environment by reducing their meat consumption? Without resorting to a vegetarian or vegan diet, which would adversely affect the health of cats (obligate carnivores) and to a lesser extent dogs (omnivorous carnivores), it is possible to diversify protein sources by relying on yeast and edible insects which offer excellent nutritional qualities. Demonstration..
Champagne is a symbol of enjoyment and elegance. Famous for its fine bubbles and distinctive taste, it is by far the most prestigious sparkling wine. Champagne owes its reputation to the expertise of winegrowers who have, over the years, selected and harnessed the benefits of valuable microscopic allies, which we call champagne yeasts. They play an essential role in converting the sugars found in wine grapes into alcohol and creating the distinctive small bubbles of this very special sparkling wine.
Lesaffre is preparing for the opening of a commercial biofoundry in the city of Lille (France), the first in France with this scope of integration and one of the largest in Europe! There is much scope for innovation whether it comes to food, feeds, health, environmental protection, energy production or the development of new materials. Here we will explain what these facilities are, and how they can help to speed up R&I.
Key factors for fermentation, yeasts also possess other nutritional bonuses and properties worthy of interest for human health. Professor Pierre Desreumaux, gastroenterologist at the Claude Huriez Regional Hospital in Lille, provides an overview of their therapeutic effects.
To relish, to indulge, to savor, to taste… There are so many ways to express the pleasure that can be experienced when the aromatic notes of food touch our taste buds’ chemoreceptors. Flavors that can also be provided by yeast extracts, if the selection, fermentation and yeast autolysis are well controlled. Let’s find out more with Rudy Menin, Research and Development manager, yeast extracts and derivative products, at Lesaffre.
Recent advances in DNA sequencing techniques now make it possible to have access to the entire genomes of yeasts in just a few days, and with the help of bioinformatics, to decipher their genetic heritage and reveal their singularity. Renaud Toussaint, manager of the Lesaffre microbiology section within the Research & Development department, shares with us the scientific evolutions that have enabled us to improve the performance of yeasts.
Our commitment to preserve the planet! #LesaffreCares At Lesaffre, our mission is to work together to better nourish and protect the planet. Through our activities, we are committed to preserving our resources and protecting the environment. We have all understood…
Production Production careers at Lesaffre Production jobs are the backbone of our business. Line operators, machinists, shuttle drivers, cleaners, forklift drivers, multi-skilled operators… these are just some of the jobs you will find in our factories, whose purpose is the…
Process Engineer Process Engineer careers at Lesaffre Here at Lesaffre, we are working on a product that is extremely technical to manufacture, requiring real expertise, yet it is also a noble product that we’re proud to provide. Yeast is an…
Business/Commercial Developper Business/Sales Developer roles within Lesaffre What makes Lesaffre stand out is its presence all around the world. One in three loaves of bread around the world is made with yeast produced by Lesaffre. Our distribution network allows us…
The Fermentis Campus Fermentis by Lesaffre, the business unit of Lesaffre specialising in fermented beverages such as beer, wine and spirits, inaugurated its new Campus on Tuesday, May 2nd, 2023. This space brings together all the employees of the Lille…
Raising life since 1853 Lesaffre is celebrating its 170th anniversary. Our company was built around the friendship between Louis Lesaffre and Louis Bonduelle. In 1853, the two men launched the company’s first grain alcohol and Dutch gin plant in Marquette-lez-Lille…
RESEARCH TECHNICIAN It’s about never giving up. About the role Innovation and Research are pivotal to Lesaffre’s mission. So our Research Technicians develop projects that serve our hugely diverse business units. We explore and leverage reveal the full potential of…
Baking Yeasts & ingredients Baker’s yeast As a fermentation agent, yeast plays an essential role in regulating the fermentation activity of bread and aromatic development. This 6 micrometer microorganism partially consumes the sugar in flour and produces carbon dioxide and…
Innovating for Tomorrow At Lesaffre, our innovative spirit is pervasive and deeply ingrained in our DNA. We believe that for anything to be considered truly innovative it must be useful and it must also evolve. This is why we place…
From the earth, to the earth: The yeast life cycle At Lesaffre, we are fully dedicated to our mission of working together to better nourish and protect the planet. This promise not only applies to the methods and technology used…
Our industrial Excellence Human and industrial capital at the cutting edge of technology For more than a century, we’ve been honing our skills and forging unparalleled expertise in developing the highest quality products for yeast manufacturing and processing. Backed by…
Our toll manufacturing Our clients, across a vast number of industries, often need to perform industrial fermentation processes that exceed their own human or material resource capacity. At Lesaffre, we draw upon our scientific expertise and industrial know-how to design…
Gnosis by Lesaffre Supplementing a healthier life Sometimes the human body needs a little extra boost — whether it’s to improve digestive health or bone protection; to enhance immunity; or to address joint and liver health or women’s health. Gnosis…
Biospringer by Lesaffre A new era of taste and food flavoring As consumer food trends continue to redefine what ends up on our plates, they also raise expectations in the food industry in regard to the capabilities of natural* yeast…
Our applied science centers A co-development approach, from project to product We have become experts in local cultures, consumer tastes and market trends in order to design truly tailored operational solutions. Our network is finely tuned to monitor changes in…
sensory analysis Our expertise in sensory analysis For the past 15 years, our sensory analysis experts have been committed to improving the organoleptic quality of our customers’ products. We rely on their keen sense of smell, sight, taste, touch and hearing…
Our first-rate research platforms R&D at its best Whether in baking or in the fields of food taste and pleasure, health and well-being, or biotechnology, We have long relied on our fermentation expertise to develop innovative solutions for our customers. We rely on our 700 R&D…
Our innovative spirit At Lesaffre, our innovative spirit is pervasive and shared amongst our employees and subsidiaries across the globe. Each member of our team actively participates in driving innovation in every area of expertise, every sector and every part…
Our industrial performance For more than a century, we have been cultivating our vast expertise in microorganisms — with a pointed focus, firstly on various forms of yeasts and then on bacteria, phages and fungi. We rely upon the unique…
our activities By placing fermentation at the heart of its business, Lesaffre is playing a part in employing biotechnology advances for a healthier and more sustainable future. The incredible potential of microorganisms (yeasts, bacteria…) enables Lesaffre to position itself in…
A pioneering group Our company was built around the friendship between Louis Lesaffre and Louis Bonduelle. In 1853, the two men launched the company’s first grain alcohol and Dutch gin plant in Marquette-lez-Lille in northern France. They later acquired their…
LEAF by lesaffre Enabling a better future Reducing our Greenhouse Gas (GHG) emissions and our dependence on fossil resources is a major challenge of this century. Fermentation is an economically viable route for substituting petro-based molecules — whether producing renewable…
Procelys by lesaffre Procelys’ expertise in yeast-based nutrients Our yeast-based products are rich in available peptides, amino acids, vitamins and nitrogen, which makes these substances particularly well-suited to industrial fermentation. Available in liquid, paste, fine powder or microgranular form, our…
lis by lesaffre Sharing our drying expertise around the world Over the years, our expertise in drying has earned us the reputation as a trusted subcontractor of food ingredients in Europe with our business unit, LIS. We offer food ingredient producers…
Phileo by Lesaffre Working together for the future Along with the growing expectation of sustainable food production comes the difficult task of meeting increasing food demands — in particular for animal proteins. These trends create an undeniable need for more…
AGRAUXINE by Lesaffre Tapping into nature to improve plant nutrition and health There is a common goal shared by major players in the agriculture industry: to develop and market effective solutions that respect the environment and human health. Within this…
Fermentis by Lesaffre Production performance meets consumer satisfaction Fermentation is an art and a very important step in the process of creating a variety of fermented beverages — including beer, wine, spirits and many others. Fermentis offers our clients a range of innovative…
Baker You’re a baker, a teacher, but most of all a partner. Jean-Louis About the role We ask more from our bakers than the perfect sourdough baguette. But, as they offer expertise to experienced bakers, it all starts with an…
Join the mission that fuels our passion We know that passionate people working for responsible companies can change the world. So we believe that, working together, we can tackle humanity’s biggest challenge: feeding 9 billion people by 2050, in a…
Large-scale solutions for a brighter future Industrial Lesaffre has 80 industrial sites around the world employing over two-thirds of employees. The unparalleled excellence of our industrial resources allows the Group to produce a wide range of liquid, fresh, and dry…
A world of possibilities Applied Sciences Technical excellence is vital to everything we do, every day, all over the globe. With our 63 applied science centers in baking, culinary solutions, animal & plant care, and in industrial fermentation, the breadth…
Our subsidiairies & Business units websites BAKING CHINA China www.lesaffre.com.cn LATIN AMERICA Argentina www.lesaffreargentina.com.arBrazil www.lesaffre.com.brChile www.lesaffre.clColombia www.lesaffre.com.coMexico www.lesaffre.com.mxMexico www.panadis.com.mxPeru www.lesaffre.com.peUruguay www.lesaffre.com.uyEcuador www.lesaffre.com.ecCosta Rica www.redstar.co.cr MIDDLE EAST & CENTRAL ASIA Egypt www.lesaffre.egDubai www.lesaffre.aeTurkey www.lesaffre.com.tr NORTH AMERICA USA www.lesaffrebaking.com ORIENTAL & CENTRAL EUROPE…
Your Mission is Everyone’s future Join us See our offers Job areas 6 sectors to showcase your talent Know more Why join us? Your talent furthering our expertise Know more JOB ALERT To make sure you don’t miss out on…
Industrial Biotechnology We are convinced that offering a more sustainable world to future generations requires organizations around the globe to commit to corporate social responsibility. At Lesaffre, we contribute to this goal every day by tapping into our expertise in…
Health care By 2050, our planet will be home to an estimated 9 billion people. With this population boom will come a growing focus on overall health and wellbeing — for the human population but also for the plants and…
Food TASTE & PLEASURE The agrifood industry is undergoing a major shift: what we eat and drink is no longer just about sustenance. These products are taking center stage across a wide range of topics — most notably concerning food…
BAKING As the global population continues to soar, feeding the planet in a sustainable and healthy manner has become one of this century’s major societal concerns. At Lesaffre, we believe that bread, a source of plant-based proteins, is one of…
Working together to better nourish and protect the planet Our know-how About us OUR MISSION Working together to better nourish and protect the planet Read more LESAFFRE IN A NUTSHELL A key global player in fermentation for nearly 170 years,…
Lesaffre, a key global player in fermentation and microorganisms for over 170 years, launches groundbreaking open call to discover new paths of innovation in carbon capture and utilization (CCU) specifically tailored for the food industry, partnering with SoScience, a…
Lesaffre, a key player in fermentation and micro-organisms for over 170 years, and Qair, an independent renewable energy company , have signed a contract for the direct purchase of renewable electricity (CPPA) from an agrivoltaic plant. Covering a forecast annual…
Lesaffre, a 170-year-old global key player in fermentation and microorganisms, welcomes today its clients and partners to its new plant in Indonesia dedicated to the production of compressed and dry yeast. Lesaffre has been commercially active in Indonesia for…
Lesaffre, a key global player in fermentation and microorganisms, announces a series of investments in the U.S. to strengthen its geographical footprint in the region, respond to growth in nutrition and health, and better serve its customers. Lesaffre, present…
Today Lesaffre and Yeap are pleased to announce that Lesaffre has made an 10% investment in Yeap to help it finalize the development of a promising new protein ingredient made from upcycled yeast. Through this investment, Yeap becomes one of…
Lesaffre signs the first solar CPPA (Corporate Power Purchase Agreement, a direct sale of electricity between a producer and a consumer) in the North of France, to supply the group’s largest yeast plant in Marcq-en-Barœul. This deal with Sun’R, a…
Fermentis by Lesaffre, a Lesaffre business unit dedicated to fermented beverages such as beer, wine and spirits, inaugurated its new Campus on Tuesday May 2nd, 2023. This 3,000 m² space brings together in a single location all employees in the…
Lesaffre, a key global player in fermentation, and the Laboratory of Biology and Modelling of the Cell (LBMC, CNRS / ENS Lyon) have taken an important step in their collaboration which started in 2021. Thanks to this partnership, Lesaffre could…
Continuing the strategic development of its international network, Lesaffre inaugurated at the end of November 2022, the first Baking Center™ in Jordan, located in Zarqa – Russaifa. The inauguration ceremony was held in the presence of the Jordanian Minister of…
Lesaffre Australia Pacific, subsidiary of the Lesaffre in Australia, inaugurated in mid-November, two new facilities: a Molasses Extracts Plant (MEP) on its production site in Melbourne and enhancements in the existing Baking Center™ in Mortlake Sydney, a showroom that train…
Brice-Audren Riché, CEO of Lesaffre, and Damien Térouanne, Executive Vice President of ENGIE Solutions, today formalized a 15-year partnership for the design, financing, construction, operation and maintenance of a waste heat recovery unit on the Lesaffre site in Marcq-en-Barœul. Thanks…
Lesaffre, a key global player in fermentation, inaugurated the Lesaffre Campus in the municipalities of Marcq-en-Baroeul and Marquette-lez-Lille (Nord department), in the presence of Damien Castelain, President of Lille European Metropolis, Bernard Gérard, Mayor of Marcq-en-Baroeul, and Dominique Legrand, Mayor…
Lesaffre, a global key player in the field of fermentation for nearly 170 years, today announces the acquisition of Recombia Biosciences, a biotechnology company based in the San Francisco Bay Area and founded in 2019 based on technology licensed from…
Lesaffre, a global key player in the field of fermentation for nearly 170 years, has modernized its exploreyeast.com website. Through this educational site, the company wishes to inform as many people as possible about the benefits of this microorganism for…
Pursuing its international development strategy, Lesaffre, a global key player in the field of fermentation, is strengthening its presence in Brazil with the construction of a new yeast plant. Based in the region of São Paulo, this facility will open…
As a world key player in the field of fermentation for nearly 170 years, Lesaffre has made available to the public, since February 2, 2022, a book entitled “Fermentation”. The aim of this book is to help as many people…
Lesaffre, a key global player in fermentation, announces the appointment of Christine M’Rini Puel as Chief R&D Officer. As such, she joined the Group’s Executive Committee on 1st of January 2022. She succeeds Carmen Arruda, who is taking over the…
Lesaffre, a key global player in fermentation, announces the appointment of Brice-Audren Riché as the Group’s new Chief Executive Officer on 1st of January 2022. He will succeed Antoine Baule, who has reached the end of his mandate. Currently…
A brand-new website, a new Campus in a former Lesaffre malthouse which will not only host laboratories, a technical hall and numerous dynamic surroundings but also the Fermentis Academy: since its take-off in 2014, Fermentis by Lesaffre has established itself…
On 9th of November 2021, Lesaffre inaugurates its 48th Baking Center™ in Dubai as part of its network expansion strategy to support customers in the UAE and the wider GCC region in the development of their expertise and offer the much-needed…
For many decades, Biospringer has been committed to the development of innovative and natural ingredients. To offer constantly innovative products which meet the challenges of tomorrow, this magician of taste pursues his relentless and passionate quest for the sublimation of taste. While delivering ever more…
Founded in 1920, FALA (Fabrique Alsacienne de Levure et d’Alcools), which became SIL FALA (Société Industrielle de Levures FALA) in 1967 after its acquisition by Lesaffre Group, has become one of the leading suppliers of fresh yeast in Europe. Some…
Procelys by Lesaffre invites you to its second edition of the FERMENTATION masters series on the theme: “Driving Innovation Using Synthetic Biology to Capture Growth in Food Markets.” A virtual event featuring three talks broadcasted on LiveStorm between 9:30 AM…
Lesaffre’s business unit dedicated to culinary taste and pleasure, Biospringer by Lesaffre, announces an expansion on its yeast extract site in Cedar Rapids, Iowa. Biospringer by Lesaffre’s wide range of yeast ingredients are essential for multiple applications in the food…
A new home for employees and a reference for customers & partners, the new Fermentis Campus is currently under construction on an historic site: the grain alcohol distillery founded in 1853 by Louis Lesaffre and Louis Bonduelle. The Fermentis Campus…
Lesaffre announces the acquisition of ABM, Advanced Biological Marketing, a company specialising in the development of bionutrition products for field crops in the American Midwest. With this acquisition, Agrauxine by Lesaffre, the business unit of Lesaffre specialized in crop protection,…
Biospringer’s expertise and passion for yeast ingredients and fermentation helps customers explore their full potential. For 2021, Biospringer unveils its new brand identity, strongly inspired by its brand mission: “Create innovative and natural origin ingredients from yeast fermentation, that help…
In a survey carried out between August and October 2019 among consumers in seven different countries[1], Lesaffre, a global player in fermentation, shows that people around the world do not all have the same knowledge and appreciation of the five…
Lesaffre and Recombia Biosciences to Advance Innovative Gene Editing technology through a strategic partnership Recombia Biosciences aims to harness its proprietary genome editing technologies to accelerate the development of yeast for sustainable production of fermented ingredients. For the next few…
Gnosis by Lesaffre strives to create a world that lives better thanks to micro-organisms and biotransformation. And to make this vision a reality, our Business Unit recently unveiled its new commercial strategy. Improving human health and well-being. Gnosis by Lesaffre…
Procelys by Lesaffre invites you to its very first edition of the Fermentation Masters on the theme: “How to produce quality probiotics and stand out in a booming market?”. A virtual event featuring 5 talks live broadcasted on LiveStorm from…
As a global key player recognized for its expertise in the field of yeast and yeast extracts, Lesaffre has been developing for several years in the world of micro-organisms and fermentation. Today, the group is unveiling a new territory of…
Pursuing its expansion strategy on Chinese market, Lesaffre, global key player in the field of yeasts and fermentation, has concluded a majority shareholding in Biohymn Biotechnology; a Chinese company specialized in the production of yeast and yeast extracts. This operation…
In order to better respond to the needs of the moment, Lesaffre has sent a strong signal to its subsidiaries around the world to intensify their local solidarity actions: ECHO, its charity program launched at the beginning of 2019, will…
Lesaffre publishes its gender equality index in accordance with the “Professional Future” law of 05 September 2018. This index on a scale of 100 points is based on five indicators established by the government and aims to promote professional equality…
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…
Last December, Lesaffre’s joint venture Red Star Yeast, was ranked as the best industrial company to work for in Cedar Rapids, Iowa. The survey was compiled by Indeed.com from a pool of 15 respected large companies based in Cedar Rapids.…