Lesaffre targets new potential for age-old fermented solutions
French-headquartered Lesaffre is a global reference in the field of yeast and bread-making. In fact the company claims that 1 bread out of 3 in the world is made with their yeast. Lesaffre, which operates 63 production sites around the world and 49 Applied Science Centers, recently doubled the capacity at its’ Biospringer Strasbourg facility. Human, animal and plant nutrition, are all strategic development areas for the group, with strong investment happening within this space, including the area of probiotic yeast. A recent fresh look at fermented foods is creating a reinvigorated market opportunity for the use of these age-old processes. FoodIngredientsFirst spoke with Antoine Baule, Lesaffre’s CEO about growth potential for the company and the current ingredients marketplace.
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