Lesaffre has recently announced two new acquisitions: LFI Tollblend Ltd in the UK and Tecno Bakery in Spain.
Based in Worcester, UK, LFI Tollblend Ltd produces ingredient mixes for the baking and processed foods sectors. This facility has a dedicated gluten-free production capability, with a staff of 35 people working in production. “Lesaffre is already present in the UK through DCL Yeast and Fermex and can now look forward to widening its bakery offering,” says Mike Abraham, general manager of Lesaffre UK & Ireland.
The second acquisition, Tecno Bakery, is located in Barcelona, Spain. Specializing in the production of enzyme-based improvers and correctors for flour-milling, the company employs 15 people and has a manufacturing unit and a laboratory, Lesaffre told us. The company is present in Spain since 1991 with a yeast plant based in Valladolid employing 120 people.
“Lesaffre welcomes these acquisitions in two countries, United Kingdom and Spain, where we have been present for many years. Those are entirely in line with our strategic development objectives in the baking industry and will enable us to expand and strengthen our offer to our customers in terms of improvers and technical assistance for baking,” says Antoine Baule, Lesaffre CEO.
WorldBakers talked with Lesaffre regarding the two new acquisitions:
• How will the new facilities in the UK and Spain coordinate into Lesaffre’s production sites/portfolios?
Lesaffre produces fresh yeast in Spain through its plant based in Valladolid. In the UK, Lesaffre distributes fresh and dry yeast through its subsidiaries Fermex and DCL yeast. By producing ingredients for the UK, Spain and Portugal, those facilities will complete this baking yeast offer.
Those acquisitions will reinforce our resources and capabilities in the baking ingredients market, allowing us to go forward with our strategy of being the best partner for UK, Spain and Portugal’s bakers.
• How do you estimate the bakery market will perform in these two countries?
The UK and Spain are mature and stable markets, but some segments are still growing. In both countries, industrial and craft bakers increase their investments in breads’ quality. These new acquisitions continue the company’s expansion strategy in sourdoughs and baking ingredients in Western Europe.
Source: World Bakers