Lesaffre Inaugurates First Baking Center in Southern Africa

88564ec8-a174-44bc-8382-1040eafeacd1articleimage.jpeg

09 Feb 2017 --- In September 2015, Lesaffre, a global player in yeasts and fermentation, established Lesaffre Zimbabwe through the acquisition of a majority stake in Anchor Yeast.

During the past year, Lesaffre has made a series of major structural investments in its Zimbabwean subsidiary “Lesaffre Zimbabwe”. “The investments include the inaugural Baking Center and the ongoing modernization and extension projects at the Gweru plant. These investments were made in collaboration with the best local and external suppliers, with the aim of improving competitiveness within Zimbabwe and beyond the borders,” explains Bernard Laguerre, General Manager of Lesaffre Zimbabwe.

Lesaffre celebrates the official opening of the first Baking Center in Southern Africa. The Baking Center, is a center of expertise in bread making. It will be dedicated to training, technical support, product and process development and commercial presentations of the products. The baking center will also equip some vulnerable children in Orphanage homes with life baking skills to enable them to find jobs and contribute to the development of Zimbabwe.

The Baking Center is a catalyst of ideas, a constant source for devising and perfecting solutions for improving recipes or bread making techniques, creating and developing new products and expanding knowledge and expertise. This Baking Center will be part of a network born in France in 1974 and today composed of 38 centers, with more than 300 technicians in bakery, present on the 5 continents.

“Lesaffre is very pleased to continue to invest in Zimbabwe, where we have been present for just over a year. Currently, Lesaffre is in the process of upgrading and expanding the Gweru yeast plant, the main focus being to improve quality and increase exports into the region,” says Antoine Baule, CEO of Lesaffre.

Lesaffre Ingredients Division

Collapse

Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition, health and protection of living organisms.

Lesaffre has based its success on technical innovation, extensive know-how, a capacity to propose solutions and services which are ever better suited to clients’ needs, and last but not least its acquired expertise.

This ability to anticipate needs, to understand the requirements of its clients and to supply high quality products has seen the group emerge as a key supplier for industrial companies, small businesses and the general public.

 

Related Articles

Food Ingredients News

Almond Board of California envisions farm of the future with $4.8m investment into research

08 Dec 2017 --- The Almond Board of California (ABC) has announced an investment of US$4.8 million in 64 independent, third-party research projects exploring next-generation farming practices. Additionally, ABC released the first annual Almond Sustainability Publication, entitled Growing Good, which highlights the California Almond community’s commitment to sustainability.

Food Ingredients News

Symrise launches authentic food program

07 Dec 2017 --- The Symrise Global Culinary Team has launched the Joy of Authentic Food Initiative which helps food manufacturers create the unique food experiences their customers demand by capturing the best of science and nature. Noah Michaels, Senior Chef and Culinary Team Leader, stated that the global Joy of Authentic Food program is part of a natural evolution that is taking place in the culinary arena.

Business News

Cider maker takes 47 percent stake in Admiral Taverns

07 Dec 2017 --- Cider maker C&C has completed the deal to invest in UK pub group Admiral Taverns. The makers of Magners, C&C confirmed to FoodIngredientsFirst that is has completed on the deal that, at the time of the initial announcement, was said to be worth approximately £37 million (US$49.5 million). 

Food Ingredients News

Musgrave acquires Aryzta’s La Rousse Foods

06 Dec 2017 --- Shortly after posting a 5.5 percent drop in revenue, troubled Swiss-Irish baked goods group Aryzta is raising funds through the sale of its foodservice supplier La Rousse Foods to Irish wholesaler Musgrave.

Food Ingredients News

Sensient expands coloring solutions offering, eyes sustainability platforms

06 Dec 2017 --- Meeting the ever-growing global trend for more natural products, Sensient Food Colors Europe brought an enhanced range of coloring solutions, with customer and consumer benefits, to this year's Food ingredients Europe (FiE), held in Frankfurt, last week. 

More Articles