Lesaffre

We are pleased to announce the appointment of Rania Abou Samra PhD MSc as Chief Research, Development & Innovation Officer of Lesaffre. With over 20 years of experience in the food and consumer health sectors, Rania brings deep expertise in translating science and technology into innovations, leveraging AI-driven tools, and fostering cross-functional collaboration to develop differentiated products that meet market needs. In her previous roles, she successfully launched numerous science-based innovations, driving company growth and enhancing industry leadership. Under her leadership, the Lesaffre Institute of Science and Technology teams will continue to explore the infinite potential of microorganisms and fermentation, harnessing cutting-edge technologies and world-class scientific expertise to support all of the Group’s activities. To learn more about: https://lnkd.in/eU-WDwze

We welcome the adoption of the first Codex Alimentarius standard for baker's yeast, approved at the 49th session of the Codex Alimentarius Commission in Geneva (July 6-10, 2026). This new standard is another step forward—following the one taken in 2025 with the ISO standard—toward the recognition of baker's yeast.   Two major breakthroughs:  ✓ ISO 23983:2025 - The first global standard defining the physical, chemical and microbiological properties of yeast  ✓ Codex Standard 2026 - An international regulatory framework strengthening consumer protection and facilitating global trade.   Thanks to these standards, bakers and consumers benefit from guaranteed quality, safety and performance, wherever you are in the world.   We also welcome the active involvement of COFALEC Confederation of European Yeast Producers of which Lesaffre is an historic and active member, in contributing to build this new standard. At Lesaffre, we remain committed to mastering and pushing the boundaries of fermentation, alongside our customers and partners. https://lnkd.in/ezSqixEj

The Lesaffre Bread Symposium was more than an event — it was a rare meeting point where advanced research met hands-on baking, where R&DI teams heard directly from customers and where scientific insight was translated into practical next steps.    Over two days at the Lesaffre Campus, we witnessed the power of connecting minds that don’t always meet — microbiologists with bakers, market specialists with researchers, historians with trend analysts.    Those exchanges produced not only ideas but commitments: to pursue research that enhances nutrition, to pilot processes that reduce environmental impact, and to ensure accessibility for consumers everywhere.   At Lesaffre we have worked on fermentation in baking for more than 170 years, and our view is clear: the coming decades will be defined by responsibility as much as by taste.   #LesaffreBreadSymposium Baking with Lesaffre

At Lesaffre, we work every day with something invisible… but essential: yeast. From a single cell, yeast is carefully cultivated and multiplied to keep all its unique properties while reaching the scale needed for many applications. This process is at the heart of fermentation and relies on both scientific expertise and industrial know-how. It’s what allows us to turn microorganisms into real-life solutions for food, health, biotech and more. In our latest Trends Mag article, we take a closer look at how yeast is grown and multiplied, and why it matters so much in fermentation. Read more here: https://ow.ly/ac9930sWCUb.

For more than 170 years, Lesaffre has been mastering fermentation and pushing its boundaries.    Pioneers in a science with infinite possibilities, we reveal the potential of microorganisms into meaningful solutions for Food, Health, and Biotech. Driven by the belief that fermentation is unlimited, we develop solutions to meet one of the greatest challenges of the 21st century—providing healthy nutrition for 9 billion people by 2050.    As a global leader, the Group generates €3,2 billion in revenue, operates on every continent, and employs 11,700 people representing 100+ nationalities.    Beyond industrial performance, Lesaffre actively contributes to structuring and advancing the understanding of fermentation as a major driver of sustainable transformation. Together with our customers and stakeholders, we develop new possibilities not yet imagined and unite a global ecosystem around a shared conviction: fermentation changes the way we nourish and care for the world.    Despite the immensity of the challenges ahead, we believe the potential of fermentation is even greater. We believe the potential of fermentation is unlimited.    We are Lesaffre: Fermentation. Unlimited.

Lesaffre is pleased to participate as a Gold Sponsor of the 15th edition of the Levures, Modèles et Outils (LMO15) Congress, taking place from July 1–3, 2026, at L'Institut Agro Montpellier, France. This leading scientific event brings together the francophone yeast research community to explore the latest advances in yeast biology, from population genomics and microbial ecology to fermentation and biotechnology applications. At Lesaffre, research, development and innovation are at the heart of our mission. With more than 850 experts worldwide, we are committed to unlocking the infinite potential of microorganisms and fermentation to develop sustainable solutions that help nourish and protect the planet. Through close collaboration with academic and industrial partners, we continuously advance knowledge in bioengineering, bioprocesses and microbial sciences. Supporting LMO15 reflects our long-standing commitment to scientific excellence and our belief that collaboration between research institutions and industry is essential to accelerating innovation. We look forward to engaging with researchers, sharing perspectives, and contributing to discussions that will help shape the future of yeast science and fermentation technologies. Learn more about the conference here: https://lnkd.in/eswMZn_v

At Lesaffre, sensory analysis goes beyond the laboratory and our teams to our customers.   Extending sensory expertise to our customers through targeted training sessions helps in product evaluations and allows us to build a shared vocabulary around product attributes.   In the Southern Africa, we have seen the greatest impact in sensory analysis come from working side to side with our customers. From delivering sensory training sessions, to conducting consumer surveys, to visiting customer sites and discussing results within their production environments.   This helps build alignment and deeper understanding as these interactions go beyond data sharing allow create space for meaningful conversations around product performance, challenges, and opportunities.   It is within this shared context that we are able to introduce solutions that are not only technically sound but truly relevant and resonate in the market.   By partnering closely with our customers to co-create sensory knowledge, we turn insights into actionable solutions that enhance product quality and market relevance.

Our 2025 #CSR Report is now available At Lesaffre, we believe in global performance. Our commitment to people and the planet is inseparable from our mission: working together to better nourish and protect the planet. The publication of our 2025 CSR Report is an important milestone. It is an opportunity to share our vision and concrete progress with all our stakeholders. To nourish a growing population while reducing our footprint, we rely on the power of fermentation and the daily dedication of our 11,700 employees all over the world. Brice-Audren Riché, our CEO, and Karine DELAFAYE, our CSR Director, tell you more about this approach and what guides our actions across our 3 CSR foundational pillars:  - Caring for women and men: Ensuring the safety, well-being, and development of our employees, guided by our goal of zero accidents. - Producing sustainably and maintaining responsible relationships: Securing our supply chain and guaranteeing the highest food safety standards to build trust and transparency with all our partners. - Respecting our environment: Actively reducing our footprint, with clear targets to cut our CO₂ emissions and water consumption, balancing our growth with our decarbonization journey. This report marks an important additional step in our transparency and our determination to act, every day, for a positive impact. A big thank you to everyone for your trust and your contribution to this collective journey. Explore our 2025 CSR Report on https://lnkd.in/enQxs2Rr #LesaffreCares #WorkingatLesaffre

Digestive discomfort linked to bread continues to raise questions among consumers. But science suggests a more complex picture—one that goes beyond gluten alone. In our latest Trends Mag, we explore how #fermentation plays a key role in bread digestibility. Through the action of #microorganisms, fermentation transforms the bread matrix: - Enhancing nutrient bioavailability - Reducing certain fermentable compounds such as FODMAPs - Interacting with the gut microbiota These mechanisms are essential to better understand digestive tolerance and open new pathways to meet evolving consumer expectations. Read the full article: https://lnkd.in/eFkK4HbE

What if expert knowledge could be explored without needing to be an expert?   We believe fermentation is a source of infinite potential for the future. As a leader in this field, we explore every day how this invisible world can help address major challenges in food through the baking industry, but even more surprisingly in coffee, as well as health and biotechnology.   With Fermenting the future, Lesaffre brings this expertise to life through a collection of trend books designed to make complex topics more accessible, more engaging and more memorable.   Each book can be read on its own. One book, one topic. Together, they tell a bigger story: how microorganisms and fermentation are already shaping a more sustainable world for tomorrow.   Some trends magazines connect the microscopic to its visible impact. Some explore the power of the invisible to make it more tangible. Others shine a light on the women and men making these scientific breakthroughs possible.   From coffee aromas to sourdough starters and precision fermentation, this collection is made for curious minds, whether they are clients, partners, journalists, or simply eager to better understand the world of fermentation.   Discover the full Fermenting the future collection on lesaffre.com/trends-book   #WorkingAtLesaffre