Lesaffre UK and Ireland Limited & LFI (UK limited) are both members of the global Lesaffre group and heads of their respective UK sub-groups. We maintain a strong focus on ensuring our approach to taxation is conducted in a robust and responsible manner. ...
The iba is the leading world fair of bakery and confectionery craft. Be there, when the internationally booming industry again meets in Munich and presents the most important market innovations. Because we share the same passion, we dedicate ourselves to bakers worldwide. We’re proud to help those who get...
Lesaffre officially announces today the acquisition of Delavau Food Partners, a leading innovator in Baking Ingredients based in North America. “The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers” said Tom Benner, President and CEO...
When live sourdough gives you back more than expected! Sourdough is on the rise and is fast becoming popular in breadmaking. Bakers want to produce unique sourdough breads with fresh ideas, and expect to deliver breakthrough results to their consumers who are seeking for great tasty,...
Did you know that, besides for baking, we use yeast and fermentation for health care or biotechnologies? Or that we have now 550 experts in R&D? (Re)discover our corporate video clip with our updated key figures for 2018, showing all our activites: https://lnkd.in/eAUdJ4Q . Watch our updated corporate...
Lesaffre announces the acquisition of a majority shareholding in the yeast producer Rayen Food Industries, in Tunisia Lesaffre has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia, specialised in the production of baker’s yeast. This acquisition is in line with...
The natural sourdough A huge favourite with creative craft bakers, sourdough may often appear complicated when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise. A brief history of sourdough Sourdough has been used around the...
“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky leavened dough products The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the...
As an eco-responsible company, Lesaffre’s day-to-day operations aim to preserve our planet and its natural resources. The group has long been engaged and invested in this domain, under our environmental management policy. For example, 15% of our industrial expenditures each year are now dedicated to...
Our Group is developing a common approach to occupational health and safety, with the end goal of meeting our zero-accident target. This proactive, participatory approach, in line with the actions already undertaken at each of our subsidiaries, concerns and involves each and every one of...