Lesaffre unveils bakery product development center in Shanghai

Fermentation giant Lesaffre has unveiled an upgraded Baking Center in Shanghai, featuring new industrial production lines that will enable the exploration and testing of new bakery products for the Chinese market.

The company — which has been in the fermentation and microorganisms business for over 170 years — says its bakers and technical experts will utilize the new equipment to advance formulations for products such as buns, sandwich breads, laminated pastries, and “high-hydration doughs” like ciabatta and pinsa.

The site is Lesaffre’s second Baking Center focusing on industrial clients — the first being set up in France in 1974. The company has 53 Baking Centers worldwide.

The Asia-Pacific Industrial Baking Center will use the resources and expertise of Lesaffre China to act as a “practical bridge between R&D and industrial-scale manufacturing.”

“This is a significant milestone in Lesaffre’s commitment to deepening its roots in the Asia-Pacific region and accelerating innovation across the industrial baking community,” says Timothé Dupont, president of Lesaffre’s Asia-Pacific Breadmaking Region.

“Our vision is for this Baking Center to be the hub where our experts collaborate with clients across the Asia-Pacific to drive innovation in baking. The establishment of an Industrial Baking Center in Asia Pacific marks a deep integration of technological innovation and consumer demand, which will significantly contribute to the continuous upgrading process of the industrial baking sector.”

Bakery enhancements

Lesaffre’s Baking Center concept aims to meet the evolving needs of bakery customers, and functions as a “global reference in baking fermentation,” says the company.

The upgraded baking site in Shanghai will provide customized technical support and solutions to manufacturers, including custom-formulated improvers, and sensory and flour analysis to meet customer needs in the Chinese market.

Laurent Soupiron, director of Lesaffre’s Baking Centers network, says it will address the “evolving challenges of our industrial partners — from technical innovations to pioneering new ways that will redefine how we consume this essential, health-conscious staple.”

Innova Market Insights reports a rising awareness of health and wellness, along with a growing appreciation for tradition and sustainability, in the Chinese F&B market.

Consumers’ preferences are leaning toward high-quality, natural ingredients and transparency about their health benefits, with more than half seeking products that offer functional benefits, according to the market researcher.

Last year, Lesaffre acquired dsm-firmenich’s yeast extract business to enhance its savory and other fermentation-based applications, and snapped up a 70% stake in Biorigin to strengthen its yeast derivative supply chain.