Lesaffre Adds UK and Spanish Acquisitions into the Mix

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13 Dec 2016 --- As part of its ongoing expansion strategy French yeast manufacturer Lesaffre has announced two acquisitions – LFI Tollblend Ltd in the UK and Tecno Bakery in Spain.

The world’s largest producer of yeast is going through a period of growth recently as the two acquisitions follow last week’s inauguration of the new logistics center at the yeast production site in Sissa Trecasali, which further bolsters its operations in Western Europe. 

Lesaffre wants to place greater emphasis on ingredients and sourdough in the baking market offer, and the recent acquisitions underscore this. 

LFI Tollblend Ltd, based in Worcester, England, produces ingredient mixes for the baking and processed foods sectors and has an impressive “gluten-free” production capability and employs 35 people, most of who work in production. 

“Lesaffre is already present in the United Kingdom 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 and specializes 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 has been 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.

Lesaffre recently launched Livendo a new sourdough brand giving a wide choice of solutions with varied aromatic profiles to stimulate the baker’s imagination and creativity. 

“We aim to offer an innovative range of bread ingredients and sourdough products alongside with our yeast in response to the various requirements facing our industrial and crafts customers,” adds general manager of the Western Europe region, Vincent Saingier. 

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