Lesaffre has inaugurated a new ‘baking centre’ in Austria, allowing it to better support it customers in bringing new products to market. The new facility in Austria, which has been operational since early 2019, adds to a growing network of Lesaffre baking centres and will be the group’s first entirely dedicated to industrial customers. The company claimed the opening would… Read more »
Saf-Pro® Ingredients to bring complete line of baking ingredient blends to North American bakers. 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. The plant will immediately begin producing enzyme blends, concentrates, natural mold inhibitors, and dough improvers under the Saf-Pro®… Read more »
Lesaffre is targeting opportunity for fermented ingredients such as yeast, amid a reinvigorated interest in the use of these age-old processes. Growing global demand for natural and clean label ingredients is further boosted by an overarching theme towards salt and sugar reduction. These market dynamics have led the company to expand production, including at a key French facility, but future… Read more »
Lesaffre acquires Sensient’s Strasbourg yeast extract food business in order to widen its range of yeast extracts products
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… Read more »
The human nutrition division of French yeast specialist Lesaffre has launched what it says is only the second known probiotic yeast, and the first to directly target Irritable Bowel Syndrome (IBS).